Weiners

Commercial Smoker Recipes

Weiners

Handload Wieners

Cook Time

4-6 hours

Max Capacity:

150S 100 lbs. | 300S 150 lbs.

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

      1. Rinse and soak casings in warm water for 30 minutes.

      2. 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.

      3. Add seasoning and mix for 2 minutes until fully incorporated.

      4. Mix cure with water, then add to meat mixture.

      5. Continue mixing until the meat becomes tacky.

      6. Stuff the meat into casings and tie the ends.

      7. Link hot dogs into 7” sections.

      8. Line the smoker drip tray with fresh aluminum.

      Smoking Procedure

      1. Preheat the smoker to 130°F with dampers closed.

      2. Once smoker preheats, hang wieners in the smoker, ensuring pieces do not touch.

      3. Insert meat probes to monitor the internal temperature.

      4. Open dampers and dry wieners at 130°F for 1 hour.

      5. After 1 hour, fill a pan 1/4 full with dampened sawdust, shape it into a funnel, and place on smoke burner.

      6. Increase smoker temperature to 190°F with top damper 1/8 open and bottom damper to 3/4 open.

      7. Smoke at 190°F until the internal temperature reaches 158°F.

      8. Once internal temperature is reached, transfer wieners to a cold-water bath for 20 minutes, cooling them to 100°F.

      9. After cold-water bath, dry wieners at room temperature before storing or serving.
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      Tags
      beef, Hot Dog, Pork, Smoked Hot Dog

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