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11-27-2008, 10:57 AM | #1 |
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Beef franks
6 – 8 feet hog casing, soaked and rinsed
1 ¾ pounds beef, cut into strips ¼ lb. Beef back fat*, cut into strips 1 small onion, chopped 3 garlic cloves, peeled 1 t. allspice 1 t. mustard powder 1 t. nutmeg 1 t. paprika ½ t. coriander kosher salt and black pepper to taste ¼ C. red wine 1 egg yolk Chill the meat a couple hours between cutting and grinding. Coarse grind the beef, fat, garlic and onion, add everything, but the egg and wine, mix well and grind a second time. Work the egg white and wine into the mixture with your hands, chill a couple hours before stuffing the casing. * Beef back fat is the heavy layer of fat from the rib primal, ask the butcher. |
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