frankfurters

ursula · Post by **ursula** » Wed Sep 26, 2012 07:14

Okay, I've read the recipe in Stan's book. It is in the emulsified section, but the recipe says to grind and regrind the meats a few times. This presumably will produce a fine texture.
Would I get a similar result or even finer by emulsifying instead?
I just feel the traditional German style franfurter would have to be finer than achieved by just grinding.
(perhaps I'll try both)
Ursula

ssorllih · Post by **ssorllih** » Wed Sep 26, 2012 13:50

For the first attempt follow the recipe closely. Just make a small batch perhaps 2 or 3 kilos.

NorCal Kid · Post by **NorCal Kid** » Wed Sep 26, 2012 16:18

Ross made a good suggestion. Try the recipe first & see how you like the results.

I used to emulsify for products that required a finer texture (franks, bologna, etc). This required a couple of medium grinds, followed by doing loads of meat paste in a food processor, adding ice water or chips to keep the generated heat down.

This resulted in a fine, smooth texture in the product.

For comparison, I began to follow my initial medium grind with a FINE (3mm) grind, and avoided the whole meat-processor step.

The end result is a smooth, even texture that I find satisfactory. the fact that I've eliminated a slow, lengthy process (doing multiple batches in a processor) is a real plus, and I would have some difficulty in distinguishing between those that were processed & those finely ground.

Kevin

Some finely-textured franks with NO emulsifying....

IdaKraut · Post by **IdaKraut** » Wed Sep 26, 2012 16:37

I agree with Kevin. I 1st grind with a 7mm plate, add my spices and water and either refreeze partially or if still really cold, grind again with the 1/8" (3mm) plate. The key is to keep the meat just above freezing to prevent fat smearing. I do have a Kirby emulsifying blade and mixing bucket but find I dislike having to clean another item when grinding twice works almost as well.

ursula · Post by **ursula** » Thu Sep 27, 2012 01:00

Thanks, guys.
Good advice.
Will stick to the original recipe with a small quantity.
This weekend is dedicated to my first sausagemaking adventure, and I've chosen 5 different recipes. Some use emulsifying, some don't.
That will give me a good indicator of the differences in texture and result>
Wish me luck!
Ursula

ssorllih · Post by **ssorllih** » Thu Sep 27, 2012 01:02

Make haste slowly! That is a tall order for the first run.

sawhorseray · Post by **sawhorseray** » Thu Sep 27, 2012 01:19

Wish me luck!
Ursula[/quote]

Good luck, and have fun! Boy howdy, that IS a tall order.

ursula · Post by **ursula** » Thu Sep 27, 2012 02:13

Thank you Ray.
Point taken Ray.
I'm only doing 2 kilos of each, so I'll see how I go.
Got the whole weekend set aside.
Ursula

ursula · Post by **ursula** » Thu Sep 27, 2012 02:14

Sorry, that second Ray should have been Ross!
Ursula

ssorllih · Post by **ssorllih** » Thu Sep 27, 2012 02:32

Remember to keep everything as cold as practical. If you aren't working on it or with it put it in the fridge.. I like to do my small batches onto freezer paper and loosely wrap them for the fridge. They fit better than bowls.

Chuckwagon · Post by **Chuckwagon** » Fri Sep 28, 2012 06:03

GOOD LUCK URSULA! You'll do just fine.
We'll expect a full report on the outcome.

We're all with you kid!

Best Wishes,
Chuckwagon

crustyo44 · Post by **crustyo44** » Fri Sep 28, 2012 06:20

Ursula,
Good luck this week end with the sausage making. You're very determined, like hard work, a forum member, ex-Quantas hostie and a woman. YOU WILL SUCCEED!!!!!!!!!
Regards,
Jan.

ursula · Post by **ursula** » Fri Sep 28, 2012 12:09

Thanks Jan and CW.
Means a lot!
Ursula

ursula · Post by **ursula** » Sun Sep 30, 2012 09:17

Hi guys,
This is probably the wrong place to post this, but I'm so tired I can't think.
Thank you all for your encouragement.
I now have frozen bockwurst and bratwurst in the freezer, and 2 lots of franks and 1 of wieners in the smokehouse.
I don't know what they taste like, because, to be honest, I can't look a sausage in the face right now. Had no trouble with the casings (although I had plenty of the inevitable air bubbles), but the dishes! And the cutting up of the meat took forever! My hands are like prunes.
One problem I had was that our pigs here in this part of Oz are bred quite lean so it was difficult to get enough fat. I have now sourced some backfat for next time.
I had to do this much processing because the cheaper meat is 80km away and I had to buy in bulk.
(But it sure was a big weekend!)
Regards Ursula
PS: I'll let you know what it all tastes like when I can face what I made.

Gulyás · Post by **Gulyás** » Sun Sep 30, 2012 11:44

ursula.

We have to think positively. Now you're set for a while, and you have high quality product.
Sometimes I eat enough for an army, but in a week or so I get hungry again.

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