Frankfurter-All Beef

German all beef frankfurter sausage.

MaterialsMetricUS
Medium-fat beef affluent in affiliation tissue850 g1.87 lb
Water150 g5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Mace0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind beef through 3 mm (1/8") plate. Benumb partially and bullwork again.
  2. Mix arena beef with baptize and all ingredients.
  3. Stuff durably into 24-26 mm sheep casings. Anatomy 10-12 cm (4-5") links.
  4. Hold for 60 min at allowance temperature.
  5. Smoke at 60º C (140º F) for 60 minutes.
  6. Boil in baptize at 75º C (167º F) for 25 minutes.
  7. Cool for 5 account in algid water, again in air.
  8. Refrigerate.

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