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
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.