The technique step-up: a fine emulsified batter gives franks their smooth texture and snap. Everything must stay ice-cold or the emulsion breaks. See sausage-making-basics.md for the shared method.
Meat & Fat
- 3 lb beef chuck + 2 lb pork shoulder (about 75/25 overall)
Cure & Seasoning
- 1 level tsp cure #1
- 2 tbsp kosher salt
- 1 tbsp paprika
- 1 tsp white pepper
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- ⅓ cup nonfat dry milk (binder)
- 1 cup ice water (or crushed ice)
Method
- Grind the very cold meat twice through a fine plate. Working in cold batches, process in a food processor with the seasonings, cure, dry milk, and ice water into a smooth, sticky paste — keep it below 40°F, chilling between batches.
- Stuff into sheep casings (24–26mm) or 20mm collagen and twist into links.
- Form a pellicle, then smoke gently, ramping to 165°F until the internal temp reaches 152–155°F.
- Ice-bath immediately until cooled, then bloom and store.
Notes
Keeping the batter cold is the whole game — if the fat warms and smears, the franks turn greasy. A quick dunk in simmering water finishes any that lag on temp.