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Blue Ribbon Wieners


25 Lb. Meat Batch (B Unit)

12.5 Lb. Meat Batch (C Unit)



1 Pkg. No. 155 Blue Ribbon Wiener Seasoning

1 Pkg. No. 155 Blue Ribbon Wiener Seasoning

15 Lbs. 90% Lean Beef Trims 7.5 Lbs. 90% Lean Beef Trims
10 Lbs. 50% Lean Pork Trims 5 Lbs. 50% Lean Pork Trims
3.5 cups Distilled Water & Ice (50/50) 1.75 cups Distilled Water & Ice (50/50)
0.75 lbs. Binder Flour .37 Lbs. Binder Flour
24-26 mm Sheep Casings


1. Grind all products through ⅜” plate.
2. Regrind twice through 3/16” plate.
3. Add cure to ½ the water and add to meat.
4. Add seasoning and binder flour mixed with ½ the water (keeps moisture in meat) and mix 4-6 minutes or until meat is tacky.
5. Let rest overnight in cool area to allow flavor and color to develop (optional)
6. Stuff into 24-26 mm sheep casings

Smoking Procedure:

1) Preheat Smoker to 130°F.
2) Hang wieners on smoke sticks (do not have any pieces touching if possible).
3) Insert temperature probe to center of one link or strip 1 link over probe. Run with dampers wide open for 30 minutes. 
4) Place ¼ pan of moistened sawdust on burner and increase temperature to 150°F.
5) Set top damper ⅛ open, bottom damper ¾ open and smoke for 45 minutes. 
6) Increase temperature to 170°F and cook until you reach an internal temperature of 155°F. 

7) Immediately place in a cold-water bath for 20 minutes until internal temperature reaches 100-110°F. Dry at room temperature.

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1 comment

  • I used venison and pork (50/50) and followed the recommended mixing and smoking directions. Fantastic end product; you will not be disappointed! I was a little nervous to smoke them at 190 but zero problems. Pulled them off after 2 1/2 hours and done!!!


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