Kent Butcher Supply

Homemade Weiners


  • 15# Lean Beef Trims (90% Lean)
  • 10# Regular Pork Trims
  • 3# Water (or amount necessary to achieve proper workability)
  • 1 pkg. PS #155-B Weiner Seasoning (.95#)
  • 3/4# pkg. 412 Mix
  • 1 pkg. Maple Cure (included with seasoning) (.46#)


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.

    Dry at room temperature

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.