25# Batch

1. Grind meat through 3/8 plate.
2. Add Seasoning and Cure and mix thoroughly.
3. Regrind through 1/8 plate.
4. Add Water and mix again.
5. Stuff into 24/26 casings.
6. Refrigerate overnight.
7. Preheat smoker to 130 degrees.
8. Hang wieners on smoke sticks (do not have any pieces touching).
9. Insert temperature probe to center of one link.
10. Run with dampers wide open for 1 hour (this is the drying time).
11. Place 1/4 pan of moistened sawdust on burner and increase temperature to 190 degrees.
12. Set top damper 1/8 open, bottom damper 3/4 open.
13. Cook until you reach an internal temperature of 155 degrees. (This should take about 2-2.5 hours after drying).
14. This Immediately place in a cold water bath 20 minutes until internal temperature reaches 100-110 degrees.
15. Dry at room temperature