Franks Again!

[Derek]

I am prepping everything for tomorrow.

I will be making Fresh Franks, I will smoke them to a fully cooked temp 150- 165.f, I do have kosher salt in the my dry rub mix for tomorrow.


I still have to add the black pepper "I have to ground it up fresh tomorrow".

Anyways

My Mix recipe.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW1Rdin4-vI/AAAAAAAAEv4/TRXua4Yh6to/DSC02858.JPG


3/4ths T Kosher Salt.
2 T Chili powder.
1 t cumin.
1 t onion powder.
1 t garlic powder.
3/4ths t fresh ground black pepper.
1 T Hungarian Paprika.
1 T Dried Parsley flakes.
.................................................. .................................................. ...

The Pre-meat prep.

The meat Station.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW1RbvCgAlI/AAAAAAAAEvk/jls_fZT9Pu8/DSC02850.JPG

4.5 lbs of Angus Choice Chuck roast dry aged for 5 day's.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW1Rb6I_ipI/AAAAAAAAEvo/GUV3N9fMCE0/DSC02851.JPG

Sliced against the grain.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TW1RcrPPQ2I/AAAAAAAAEvs/Low2yB5SUoI/DSC02852.JPG

Sliced with the grain.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TW1Rc9yOE4I/AAAAAAAAEvw/xdosBt4ERS8/DSC02854.JPG


Cubed salted with 1/4th t Kosher salt.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TW1RdcawgsI/AAAAAAAAEv0/ZDVmyI76Goc/DSC02855.JPG

The Rub mix.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TW1Rd8mpVxI/AAAAAAAAEv8/hjGacxlphPw/DSC02859.JPG

Fin, She tastes really really good so far.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TW1ReHHNBrI/AAAAAAAAEwA/3ZFfuuZ6zT4/DSC02860.JPG

I know I still got to add the fresh black pepper, but I want to toast the pepper corns before I grind them up!

Tomorrow I will finish them!

[Joneser]

Maybe it's just me, but that meat looks a little under the weather.
When you say aged 5 days, can you explain the process? Just looking out for your safety.

[Ron_L]

I was wondering about the color, too.

[Derek]

Maybe it's just me, but that meat looks a little under the weather.
When you say aged 5 days, can you explain the process? Just looking out for your safety.Wow you are Brian?

:cool:

What I did was this.

Step One. Buy the chuck roast.
Step Two. Open the Chuck Roast.
Step Three. Put it in :my mum's fridge "not my curing chamber"
Step Four. Put a towel on to of the meat.
Step Five. Count the day's to 5.


That's pretty much my routine. I do this with my prime rib.

[Derek]

Update.

The meat station!
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TW14HIVvfsI/AAAAAAAAEwk/H3t8gdV4O2c/DSC02861.JPG

First grind.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW14HsAUynI/AAAAAAAAEwo/MtXMxe4Y87M/DSC02862.JPG

First grind done added the rub with black pepper.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW14ILY-GpI/AAAAAAAAEws/DjWVM_nmCGE/DSC02863.JPG

First batch added with the cheese, 2 full japs, Auju Sauce from the brisket.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW14IrJIU4I/AAAAAAAAEww/o_VM8xkT1bs/DSC02864.JPG

Started the second grind "this is where I have added the cheese"
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TW14JFSE3zI/AAAAAAAAEw0/BkTHv4XeqkI/DSC02865.JPG

Frying up the test patty.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TW14JV8B4ZI/AAAAAAAAEw4/3yVTUEu3_Ig/DSC02866.JPG

Test patty came out so good they wanted to eat the stuff as hamburgers and far go the dogs tomorrow. LOL!
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TW14JqmlazI/AAAAAAAAEw8/wkVfFOw4GUY/DSC02867.JPG

The heat level is perfect even for my nephew. He can eat it with out discomfort.

[spydermike72]

Wow you are Brian?

:cool:

What I did was this.

Step One. Buy the chuck roast.
Step Two. Open the Chuck Roast.
Step Three. Put it in :my mum's fridge "not my curing chamber"
Step Four. Put a towel on to of the meat.
Step Five. Count the day's to 5.


That's pretty much my routine. I do this with my prime rib.

That is not the proper way to dry age, just sayin... You might want to research it a bit more...

[Derek]

That is not the proper way to dry age, just sayin... You might want to research it a bit more...No problem Mike, I can do more research.

By the way that's what all the websites said to do? And some of the food network chef's!

I'm going to listen to you more though.

[spydermike72]

To properly dry age you need to use a frig that you are not opening and closing, it should be a dedicated frig...

[spydermike72]

Here is a good primer:
http://www.goodcooking.com/steak/dry_aging.htm

Notice the part about only Dry Aging the top grades of cuts...

[Derek]

Here is a good primer:
http://www.goodcooking.com/steak/dry_aging.htm

Notice the part about only Dry Aging the top grades of cuts...Thank you for the Education Mike, That's going to be some good reading later.

I got the link bookmarked. thanks for the link Mike.

[sfisch]

Looks good Derek but there but you can't be a good slow smoked chuckie, that one looked great, lots of nice marbleing, not sure I could of ground it up.

Scott

[crewdawg52]

Hope it turned out ok Derek, but Joneser, RonL and Mike all had good points. In the first pics, just didnt look to good and the way you said you dry aged it.......

Again, hope it turned out good!

[Derek]

Hope it turned out ok Derek, but Joneser, RonL and Mike all had good points. In the first pics, just didnt look to good and the way you said you dry aged it.......

Again, hope it turned out good!Thanks Geoff,

It turned out far better then I thought!

I cooked up a small patty to try for my self before I interduced it to the Family.

And I am fine, We're going to grill them on the weber tomorrow.