Wiener Seasoning

SeasoningsWieners

Authentic wiener flavor. The kids will love it!

SKU #
252

8.90

USD

$

8.59

USD

Contains

low Inventory - order soon!
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Ingredients

  • Salt, Corn Syrup Solids, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Granulated Onion, Granulated Garlic, MSG, Ascorbic Acid, Citric Acid, and less than 1% Vegetable Oil (to prevent caking). Net Wt. 23.2 oz. (1 lb. 7.2oz.)
  • Contains: Milk, MSG

Preparation directions

Quick Reference Guide

GRINDING

  • Grind once through 1/2" plate and twice through 1/8" plate.

MIXING

  • Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.

STUFFING

  • Stuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.
  • Stuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.

SMOKING

  • Place in smokehouse preheated to 155. Set the damper open until product is dried off .
  • Next close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
  • Finally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.
  • After 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.

Meat Ratio

50% beef or wild game along with 50% pork

Tip

  • When mixing, add 5 cups water, and 1 oz. fast cure.
  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

Recommendations

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. See our Quick Reference Guide under the Preparation Directions.

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