Snappy Franks Recipes

HEBREW NATIONAL ALL BEEF FRANKS (COPY-CAT RECIPE)

Steps:

• prepare your meat and fat (if you are adding fat) for your grinder. Slice into thin strips and place in the freeze to chill. You want the temp to be below 35F
• Once chilled grind your meat and fat together 3 times. First on a 10mm, next on a 4.5mm, finally on a 3mm. If you don't have a 3mm plate then grind it twice on a 4.5mm.
• Add your ground meat mixture to a stand mixer. Slowly add the seasonings. Add the water a little at a time as you mix on low/medium. Once you have the farce well mixed (be careful to not overmix) remove from the stand mixer and stuff into your 21mm cellulose casings and for the links.
• **If you are using Insta Cure #1 be sure to allow the hot dogs to rest in the refrigerator over night before cooking..
• Cook the hot dogs in some simmering water (176F) till the internal temperature reaches 135-140f (this is for all beef. If you are adding pork you need to bring the temp to 150-155f)
• cool in ice water and remove the casing. Your hot dogs are finished. Enjoy for lunch and freeze whats left in a vacuum sealed pouch for later.

BEANS-N-FRANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
• Bake for 40 minutes, stirring occasionally.