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Formula for hot dogs, Weiners, Frankfurters

Posted By: Joe Ames
Date: Tuesday, July 6, 2004 at 8:11 a.m.

FRANKFURTER 31
%
70.00 - * Meat block
20.00 - Water
2.50 - Non Fat Dry Milk
2.50 - Dextrose
1.00 - Tender Quick
1.00 - Soy Protein Concentrate powder
1.00 - Salt, Hickory Smoked
0.50 - ** Spice blend
0.50 - Hydrolyzed Vegetable Protein, Savory
0.50 - Amesphos
0.50 - MSG
100.00 - Total

* Suggested Meat Block
%
60 Pork
40 Beef
100.00 - Total

** Spice Blend

%
65.00 - Coriander
15.00 - Nutmeg
10.00 - Pepper, White
6.25 - Paprika Hungarian
2.50 - Ginger
1.25 - Cardamom
100.00- Total

Procedure:
Mix dry ingredients.
Add to water and allow to absorb at least hour.
Add ground meat and mix until water is well absorbed and myosin is extracted.
Grind through a fine plate 2 or 3 times.
Refrigerate overnight.
Stuff into sheep or casings of choice.
Simmer in hot water (190 F.) until they float well. Or internal temperature is at least 160 F.
Smoke if desired, use or freeze.

This formula can also be used for Ring Bologna or Lunchmeat.

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