Frankfurter with cure #1 added

Air dried cured meat and salami recipes

Postby johnfb » Sat Feb 21, 2009 6:35 pm

Thanks Vinner I will try that on the next batch
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Postby Big Guy » Tue Feb 24, 2009 4:23 am

Did you add cure#1 ? this is what makes the nice pink colour.
I grind, add spices and cure mix well, regrind chill in the freezer for 30 min, them emulsify in a food processor, stuff. link then poach total time maybe 2-3 hrs. They come out nice and pink.
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Postby johnfb » Tue Feb 24, 2009 7:49 am

Big Guy wrote:Did you add cure#1 ? this is what makes the nice pink colour.
I grind, add spices and cure mix well, regrind chill in the freezer for 30 min, them emulsify in a food processor, stuff. link then poach total time maybe 2-3 hrs. They come out nice and pink.


No Big Guy, I forgot the cure....don't ask.
I will be making these again shortly and will add it this time...seriously...don't ask.... :oops:
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Postby oakley » Tue Feb 24, 2009 12:25 pm

i want to try a hot dog recipe but dont have phophate or supaphos can i sub with some thing or leave it out?
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Postby johnfb » Tue Feb 24, 2009 1:10 pm

I would say yes, although it may not be as juicy without them. Possibly you could increase the amount of milk powder?
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Postby Big Guy » Thu Feb 26, 2009 7:48 pm

It will work but it won't have the correct texture. The phosphate binder gives a moister and smoother texture. IMHO
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Hot Dogs

Postby nepas » Thu Feb 26, 2009 10:39 pm

Hi All

New to this forum but not to smoking. I like this hot dog recipe but where can I get the phospate?

Thanks

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Postby Big Guy » Thu Feb 26, 2009 11:36 pm

I get mine from Butcher Packer in Detroit . As you didn't say in your profile where you are from its tought to reccomend a supplier.
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Postby nepas » Fri Feb 27, 2009 2:03 pm

Thanks Big Guy

I have ordered from Butcher Packer before.
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Postby Greyham » Fri Feb 27, 2009 3:12 pm

You really do not have to add all this phospahte nonsence. They will make perfectly well without. Just be sure to hot smoke them and chill down. I make these all the time with no added rubbish, chemicals preservs etc. And i sell to the public. don't get bogged down learn the basics first.
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Postby wheels » Fri Feb 27, 2009 3:31 pm

Rather than just criticise - how about actually posting your recipe for once? You're quick enough to tell us about how good you are, but the proof of the pudding...
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Postby wallie » Fri Feb 27, 2009 5:20 pm

I concur

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Postby johnfb » Fri Feb 27, 2009 5:21 pm

Greyham wrote:You really do not have to add all this phospahte nonsence. They will make perfectly well without. Just be sure to hot smoke them and chill down. I make these all the time with no added rubbish, chemicals preservs etc. And i sell to the public. don't get bogged down learn the basics first.
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I take on board what you are saying, Greyham, but since Big guy posted the recipe I feel it is the one to follow, albeit with my silly omission.
If you post your blend I will make it and do the Pepsi challange on both and let you know the results on one with and one without.
I am making some this week so I can ket you know soon as possible.

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Postby Big Guy » Sun Mar 01, 2009 12:19 am

Hey my recipe is just how I make hot dogs, I think they are great. There are many ways to skin a cat. I know my recipe works but there is room for change due to personal tastes and customs. Lets see some one elses spin on the hot dog.
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Postby wheels » Sun Mar 01, 2009 1:22 am

...and a superb hot dog it is too.
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