INGREDIENTS
5 lb Lean Beef Chuck
3 Tbsp Ground Coriander
2 Tbsp Kosher Salt
1 Tbsp Granulated Or Powdered Garlic
1 Tbsp Onion Powder
2 Tbsp Ground Nutmeg
1 Tbsp Prauge Powder #1 Or Instacure #1 (Follow Instructions on your Packet)
1 Cup Ice Beef Stock
1 Cup Nonfat Dry Milk Powder
METHOD
1 Trim and cut the beef chuck into 1-2 inch cubes and grind it twice through the finest plate of your meat grinder.
2 Mix all the dry spice ingredients with the 1 cup of ice water and the cure and 1 cup of dried milk.
3 Pour the spice/cure/milk mixture into the ground meat and mix it very well for at least 2 minutes. Use your hands to assure even distribution.
4 Put the sausage mixture into the refrigerator for 30 minutes. When it is cold again, pass it once more through the finest plate of your sausage grinder.
5 Stuff the ground meat into 28mm natural sheep casings or comparable natural pork or collagen casings. Allow the links to air dry for at least 30 minutes and then take them to the smoker
6 Smoke the wieners for 60 minutes, turn off the smoke, and continue cooking the sausage until it reaches 66ºC degrees internally.
