Contributed by:
Smoky

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For 10 lbs of Frankfurter Sausage.

    6 lbs chuck roast
    4 lbs pork butt
    1 pt. ice water
    2 c. powdered milk
    6 T. salt
    2 t. Prague Powder # 1. or sub 2 t. salt & a small pinch of potassium nitrate)
    4 T. ground mustard
    4 T. Hungarian Paprika
    1 T. white pepper
    1 T. Mace
    1 T. Ground Coriander
    2 t. Garlic powder
    1/4 c. corn sugar

Mix seasonings well into the water. Grind meat together through fine plate then mix seasonings thoroughly into the meat. Grind and stuff into small casings.

Hang on wood or stainless rods - rinse off with cold water if needed. Don't let weiners touch each other. Allow to dry for about 1 hour at room temperature - 60-70 degrees.

Place in smoker preheated to about 90 degrees. Allow to dry for about30 minutes then begin a heavy smoke and gradually raise the temp up to 165 degrees. Smoke until the internal temp reaches 150-155 degrees.

Remove and spray with cold water to quickly reduce the temp down to about 100 degrees. Allow to dry at room temp until it has reached a color as dark as you want it. Then place in fridge until internal temp has dropped to around 50 degrees.

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