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Recipe - Blue Ribbon Weiners

Sausage Making Weiners

 B UNIT    25 Lb. Meat Batch

 C UNIT    12.5 Lb. Meat Batch



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. 85% Lean Pork Trims 5 Lbs. Lean Pork Trims
3½ Cups Distilled Water 1¾ Cups Distilled Water
.75 Lbs. Binder Flour .37 Lbs. Binder Flour
24-26mm Sheep Casings


1) Grind all products through ⅜” plate.
2) Regrind through 3/32” 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) Stuff into 24-26mm 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 1 hour. This is the drying time.
4) Place ¼ pan of moistened sawdust on burner and increase temperature to 190°F.
5) Set top damper ⅛ open, bottom damper ¾ open.
6) Cook until you reach and internal temperature of 155°F. It should take about 2 – 2½ hours after drying.

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

Products Used In This Recipe:

Blue Ribbon Weiners / Hot Dogs Description of your recipe. Makes 25 Lbs Ingredients: 1 Package No. 155 Blue Ribbon Wiener Seasoning, 15 Lbs. 90% Lean Beef Trims, 10 Lbs. 85% Lean Pork Trims, 3½ cups Distilled Water, 0.75 Lbs. Binder Flour. Instructions:

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