Frankfurter & Bologna Complete Mix

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Perfect old fashioned hot dogs and franks, ring bologna or bologna loafs every time. Add packets to ground meat products. 
Hot Dogs can be made from beef, pork, chicken, poultry, wild game, or a combination of meats. Make hotdogs out of 100% beef for a ballpark like experience!


Use 14 oz of seasoning plus 1 oz of SURE CURE to 25 lbs of meat (80/20 beef trim).
Preparation: Grind the meat 3 times. 1st through a 3/8in (10mm) grinder plate, then the 2nd and 3rd grind will be done with a 1/8in (3mm) grinder plate.
Always use a sharp grinder knife and plate to help retain a better particle definition, color, and help prevent any smearing of the meat.
Using a meat mixer is preferred to hand mixing when making hot dogs. Mix cure with water, add to meat in mixer, mix 1 minute. Add seasoning and smoke(optional) until sticky. When you are done mixing the product should be extremely sticking, which means you are getting a lot of protein extraction. 
Load your sausage stuffer and be careful not to create air pockets. Begin stuffing until the casings are full with a smooth exterior.
(If you do not use a cure accelerator, then hold in a refrigerator for approximately 12 hours or overnight before cooking)
Either hang on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between the snack sticks. A simple cooking schedule you can follow is here:
120F for 15 minutes
130F for 30 minutes
140F for 30 minutes
150F for 30 minutes
175F until internal meat temp of 150F and hold temp for 5 minutes (or 160F)
(keep humidity as high as possible; add water pan to smokehouse)


Seasoning Packet - Salt, Dextrose, Monosodium Glutamate, Onion & Garlic Powder, Sodium Erythorbate, Spices, less than 2% Tricalcium Phosphate (for anti-caking)
Cure Packet - Salt, Sodium Nitrite (6.25%), FD&C Red #3.
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