OLD-FASHIONED FRANKS 10LBS

5LBS. LEAN VENSION
3 1/2LBS. PORK BUTT
1 1/2LBS. BEEF FAT
2 TEASPOONS CURING SALT
5 TABLESPOONS SALT
2 TABLESPOONS GARLIC GRANULES
2 TABLESPOONS WHITE PEPPER
2 TABLESPOONS MACE
1 TABLESPOONS YELLOW MUSTARD SEED, GROUND
1 TABLESPOON GINGER
1 TABLESPOON CORIANDER
1/3 CUP CORN SYRUP SOLIDS
1/3 CUP POWDERED DEXTROSE
1 CUP ICE WATER
1 CUP FLAVOR 86,OR 2 CUPS NON-FAT-DRY MILK
PREPARED 33-36MM HOG CASINGS


1. GRIND MEATS AND BEEF FAT TOGETHER 3 TIMES THRU FINE 1/8-INCH GRINDER PLATE
2. COMBINED GROUND MIXTURE WITH ALL REMAINING INGREDDIENTS
(EXCEPT CASINGS) MIX /KNEAD WELL.
3.REGRIND SEASONED MEAT MIXTURE THRU FINE PLATE AGAIN.
4.STUFF SEASONED MIXTURE INTO CASINGS .TWIST INTO 5TO 6 INCH LINKS.
5.CURE STUFFED LINKS OVERNIGHT IN REFRIGERATOR.
6.SMOKE/COOK
7.SAUSAGE IS FULLY COOKED WHEN INTERNAL TEMP HAS REACHED
152-155DEGREES, AND CAN BE EATEN COLD OR HOT


THIS RECIPE CAME FROM ELDON CUTLIP'S SAUSAGE AND JERKY HANDBOOK, AND YOU CAN GET ONE AT www.ELDONSAUSAGE.COM
THEY HAVE EVERYTHING YOU NEED.

THERE PEPPERONI AND SUMMER SAUSAGE SEASONINGS ARE GREAT.