Wiener Hot Dog Seasoning

Wiener Hot Dog Seasoning is a mustard-and-paprika blend built for classic American-style hot dogs. It complements beef, pork, and veal equally well — and any combination of the three makes an excellent wiener.

Pre-blended in Buffalo without silicon dioxide or anti-caking agents. If it cakes up it hasn't spoiled — crush it in your hands and use it.

Features

• Ready to use — pre-blended, no measuring or sourcing
• Mustard-forward with paprika and garlic
• No MSG, no silicon dioxide, no anti-caking agents
• No additional salt needed
• Works with beef, pork, veal, or any combination
• 6 oz. seasons approximately 10 lbs.; 2 lb. seasons approximately 50 lbs.
• Made by The Sausage Maker in Buffalo, New York

10 lb. Wiener Recipe

• 10 lbs. meat — all beef, pork, or veal, or any combination. Don't exceed 30% fat.
• 6 oz. Wiener Seasoning
• 2 level tsp. Insta Cure™ #1
• 1 pint ice water
• 1 cup soy protein concentrate or non-fat dry milk powder

Instructions

• Grind all meat through a 3/16" plate and mix all ingredients until evenly distributed.
• For a finer texture, emulsify the meat in a food processor.
• Stuff into 24-26mm sheep or collagen casings.
• Place in a smokehouse preheated to 120-130°F and dry for approximately 30 minutes.
• Apply heavy smoke, gradually raising the smokehouse to 165°F, and continue until the internal temperature reaches 138°F.
• Cook without smoke until the internal temperature reaches 152°F.
• Shower with cold water for about 10 minutes, until the internal temperature drops to 100-110°F.

Recommended Casings

• 22-24mm natural sheep casings — for a natural-casing snap
• 24-26mm collagen casings — easier to handle, no soaking

Helpful Tips

• If smoking, use Insta Cure™ #1 (sold separately) for added safety.
• A binder such as soy protein concentrate or non-fat dry milk powder improves moisture retention.
• For guidance on emulsifying, see Great Sausage Recipes and Meat Curing by Rytek Kutas.

Ingredients

Salt, mustard, paprika, dextrose, garlic powder, and other spices.

Storage

Store in a cool, dry place.