100# Batch

1. Grind beef through breaker plate.
2. Regrind through 1/8″ plate.
3. Add pork and grind through 1/8″ plate again.
4. Place all meat in mixer with half of the water.
5. Mix in spices, salt, cure and sodium erythorbate.
6. Add balance of water and add 412 mix.
7. Mix this product until well bound.
8. Stuff firmly into 24/26 sheep casings.
9. Place in smokehouse and smoke in moderate house (not over 180-190 degrees).
10. Place internal thermometer in the top of one frankfurter.
11. When internal temperature reaches 155 degrees, remove from smokehouse. Cook at 165 degrees for 20 minutes.
12. Chill to 100 degrees / Hang in cooler overnight.