Who Wants To See Pics Of My Wiener?

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solaryellow

Master of the Pit
Original poster
SMF Premier Member
Jul 26, 2009
2,893
63
Orlando, FL
Or wieners as the case may be.

Yesterday me and some friends ground up 50 lbs of cow and pig and mixed in some spices. My wife and I finished stuffing them this morning into cellulose casings (my first time using cellulose). The wieners are getting 8 hours of light cold hickory smoke. The first batch was smoked overnight while the 2nd is smoking right now. After smoking they are getting poached, the casing is being stripped off, and then vacuum sealed.

2nd batch in the smoker. This is about 20 lbs worth.

31c8326c_2012-04-01_12-43-07_440.jpg


How they look after 8 hours of light cold hickory smoke:

8812d18f_2012-04-01_10-58-54_494.jpg


The first batch is poaching right now and then being hung up in the garage to dry. Some more pics to come later.
 
Wow looks great Joel

I'm not going to go with what i'm thinking 
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They look good but they're SOOO SMALL!
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...JJ
 
They look good Joel and that's a bunch of them
 
Nice looking wiener(s)
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Thanks!


Some titles just can't be ignored! I'm still laughing! They look great! That's another thing to add to my list of things I want to try doing.


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Wow looks great Joel

I'm not going to go with what i'm thinking 
icon_eek.gif
Thanks Rick!


Very nice..the next thing will be ....Who wants to see my wifes buns.....
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  I asked her if she would. I got that "You're an idiot" look that I am oh so familiar with.
 
They look good but they're SOOO SMALL!
roflmao.gif
...JJ
Sound like wiener envy to me JJ.
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They look good Joel and that's a bunch of them
I will bring some for you and Karen.


look dam good to me when do we get the results of the taste test?
The results are actually rather spectacular. I used the Len Poli recipe again that you told me about but made some minor modifications. Per 10 lbs of meat I used 6 lbs fresh ground chuck (I had a 30 lbs chuck roll) 3 1/4 lbs fresh ground boston butt (had 17 lbs of butt) and then 3/4 pound ground bacon. I also omitted the MSG (gives my wife a headache), upped the garlic a bit, and used cultured buttermilk powder instead of NFDM. These have a really nice buttery taste to them. Best version I have made so far.
 
Man that looks like a big tie job right there. Great looking wieners.
It sure was, but well worth it. Thanks Ross!


I can think of a million things to say but none of them site appropriate! LOL Great looking dogs!


Thanks!


Those look great!  Is it better to peel them than leave the skin on?


The cellulose casing is inedible so it has to be peeled off. These are skinless wieners.


They look good!
Thanks!
 
Last edited:
Sorry for the cell phone fauxtography.

Uncased

2af9bef3_2012-04-01_17-49-25_252.jpg


a48c2891_2012-04-01_17-50-42_314.jpg


These were not emulsified but rather two grinds through a 3/16" plate.
 
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