This recipe for Wieners is designed for both the 150S and 300S Handload smokers. Be sure to follow the ingredient amounts and instructions specific to your unit size for the best results.
Ingredients
Model 150S
35 lbs. – 90% Lean Beef Trims
25 lbs. – 85% Lean Pork Trims
2-3 Cups – Distilled Water
1 1/2 lbs. – Binder Flour
Seasoning & Cure - per package instructions
Casings
Model 300S
55 lbs. – 90% Lean Beef Trims
25 lbs. – 85% Lean Pork Trims
6 Cups – Distilled Water
2 1/4 lbs. – Binder Flour
Seasoning & Cure - per package instructions.
Casings
Directions
Preparation
Rinse and soak casings in warm water for 30 minutes.
Grind beef and pork through a 3/8” plate, then re-grind through a 3/16” plate. Optional: For a finer, more traditional texture, re-grind through a 1/8” plate.
Add seasoning and mix for 2 minutes until fully incorporated.
Mix cure with water, then add to meat mixture.
Continue mixing until the meat becomes tacky.
Stuff the meat into casings and tie the ends.
Link hot dogs into 7” sections.
Line the smoker drip tray with fresh aluminum.
Smoking Procedure
Preheat the smoker to 130°F with dampers closed.
Once smoker preheats, hang wieners in the smoker, ensuring pieces do not touch.
Insert meat probes to monitor the internal temperature.
Open dampers and dry wieners at 130°F for 1 hour.
After 1 hour, fill a pan 1/4 full with dampened sawdust, shape it into a funnel, and place on smoke burner.
Increase smoker temperature to 190°F with top damper 1/8 open and bottom damper to 3/4 open.
Smoke at 190°F until the internal temperature reaches 158°F.
Once internal temperature is reached, transfer wieners to a cold-water bath for 20 minutes, cooling them to 100°F.
After cold-water bath, dry wieners at room temperature before storing or serving.
