Champ Wiener Seasoning

### GRINDING - Grind once through 1/2" plate and twice through 1/8" plate. ### MIXING - Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking. ### STUFFING - Stuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking. - Stuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings. ### SMOKING - Place in smokehouse preheated to 155. Set the damper open until product is dried off . - Next close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained. - Finally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees. - After 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.