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Frankfurter with cure #1 added
Posted:
Tue Feb 10, 2009 2:38 pmby wallie
I am trying out a few frankfurter recipes and I want to try some cured using cure #1.
I will be using Franco's cure #1 and would like recommendations on the amount to use per kilo.
Also the amount of salt, as I suppose it will be less than my regular 12grams a kilo.
I have seen a few recipes and the amount of cure varies quite a bit.
Thanks for any info on this.
wallie
Posted:
Tue Feb 10, 2009 2:44 pmby johnfb
Posted:
Tue Feb 10, 2009 2:48 pmby johnfb
I have a question for Phil on this:
Smoke over your chosen wood for about an hour at a low temperature (50 to 60�C) before cooking in water heated to 75�C - 80�C for 10 minutes. Check the internal temperature, 68�C is perfectly safe for this sausage, but many will wish to take it to 72�C. Place in iced water for 10 minutes then drain and dry
I will not be smoking, I will be using hickory smoke powder.
My question is how long to cook them in the water since I am omiting the smoking period??
Also, how did you do the final cooking for eating. Did you re-heat them in water, fry or oven heat???
thanks
John
Posted:
Tue Feb 10, 2009 5:38 pmby wheels
John
Firstly, to give credit where it's due, the recipe is a direct 'steal' from Big Guy - here's the original with US measurements/chemicals:
http://forum.sausagemaking.org/viewtopi ... 9465#29465(I link to, and fully credit Big Guy on my blog). I use beef and pork - as he suggests further on in the thread. I've also added a bit of mustard and oregano, just because I can't help myself tinkering with things!
Big Guy doesn't smoke his and says they take 8 to 10 minutes to cook, so that's what I'd do. The easiest way is to check that the sausage is 68°C internal (or 72° if you're a UK EHO!) using a thermometer, if you have one. I used 24-26mm casing which are probably a little wider than a bought hot dog (certainly in the UK anyway).
Phil
Posted:
Tue Feb 10, 2009 6:55 pmby johnfb
Phil,
So they were boiled?
Did the casing go rubbery...and not the Benny Hill rubbery..
Posted:
Tue Feb 10, 2009 7:36 pmby wheels
Obviously, I only know about he smoked ones, but they were fine.
Phil
Posted:
Wed Feb 11, 2009 12:51 pmby Big Guy
Not boiled but poached.Temp of water is only 180F.This cooks the hot dog, then they are cooled down, skins removed and dried and packaged, ready for use. If you use sheep casing it wouldn't be removed. I use a plastic casing that results in a skinless weiner, no tough skins.
Posted:
Wed Feb 11, 2009 2:01 pmby johnfb
Thanks Big Guy.
I will be making these very dogs shortly, just waiting for a delivery from sausagemaking store to kick off. Can't wait.
John
Posted:
Wed Feb 11, 2009 9:55 pmby Iamarealbigdog
Big Guy, when are you back up to Canada...
I'm looking for a lesson for your infamous dogs...
Posted:
Thu Feb 12, 2009 1:53 pmby Big Guy
I'll be back mid April
Posted:
Thu Feb 19, 2009 3:47 pmby johnfb
Hi All
When I cooked (poached) the dogs they were very grey looking...I did not smoke them but rather added some smoke powder. They fry up fine, and taste wonderful, it's just the colour.
Is the reddish colour obtained by smoking???
I am thinking that maybe a few drops of red food dye might help with the anaemic looking dogs???
Thanks
John
Posted:
Thu Feb 19, 2009 4:38 pmby Iamarealbigdog
ARGHHHH
Red food dye #5......
Don't do it....
Posted:
Thu Feb 19, 2009 4:44 pmby wheels
johnfb wrote:Is the reddish colour obtained by smoking???
It was on mine, I smoked them for about 1 hour, but I don't think that Big Guy does?
Phil
Posted:
Thu Feb 19, 2009 5:41 pmby johnfb
Iamarealbigdog wrote:ARGHHHH
Red food dye #5......
Don't do it....
Ok Ok i wont do it....
Posted:
Sat Feb 21, 2009 5:23 pmby vinner
Try to "cure" the meat in the fridge for 24 hours (if ground) or 48 hours( if still chunky). That gives the cure #1 time to "pink up" the wieners. Also, some suggest adding ascorbic acid or sodium erythrobate to speed up the curing and "pinking" at around .5-.6g per kilo of meat.)