The Guide to Beef Frankfurter Hardly any sausage is more popular around the world as Frankfurter Sausage, or its namesakes Hot Dogs, Wieners, Vienna Sausages and others. The original Frankfurter was introduced in the German city of Frankfurt in the 13th century.

The following guide is intended to disclose all possible ingredients which could be used to make Beef Frankfurter. According to local meat qualities and machinery park, results and acceptance may vary.

Raw Materials We suggest using well-trimmed forequarter beef for processing into Beef Frankfurter. The content of visual lean (vl) depends on availability and budget, but it is recommended to use approx. 70 – 80% vl beef for a premium recipe.

It is important to know that beef is different in texture than poultry, and needs an extra binding ingredient, such as AGAGEL 220. This will improve texture and mouthfeel which may have been influenced by the lower melting point of beef fat vs. chicken or turkey fat.

Pro Tip: If frozen raw material is used, we recommend to gently defrosting the meat. Defrosting by water bath should be avoided due to contamination.

Beef Frankfurter recipes can use up to 40% added water. Depending on the local water temperature and desired product texture, between half and all of the added water should be flaked ice. Flaked ice allows longer and faster knife speed resulting in finer emulsions.

Modern ice machines offer UV-Disinfections which has direct influence to the final product’s shelf life.

More information on ice machines can be obtained from www.maja.de

Page 2 of 5 The Guide to Beef Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

Ingredients and seasonings

Please refer to xlsx-recipes for details regarding ingredients. These recipes are conveniently presented in MS EXCEL® format which allows changing the batch size according to individual requirements.

The quantity of all ingredients in the recipe will change when the kg-value of Total Meat is changed:

1. Click on the Excel-icon to download the recipe 2. Enter the desired meat quantity into the blue cell (standard = 100 kg) 3. Print or save your individual recipe

All variations are available in our Recipe-Service, free to download and adaptable to your individual needs.

This recipe was developed to the best of our knowledge, and according to today's technical standards.

However, we cannot take responsibility for the result or lack of acceptance. www.ingredients.de

Type: 90 % vl 50,000 kg

Type: 75 % vl 50,000 kg 100,000 kgType: 60 % vl 65,000 kgType: as available 35,000 kg

100,000 kg 100,000 kg 100,000 kg

22,000 kg 15,000 kg 15,000 kg

- for FibreMaxx 0,000 kg 4,000 kg 8,000 kg

opt. Yield

increasment 0,000 kg 25,000 kg 50,000 kg

122,000 kg 144,000 kg 173,000 kg

Item #

55.041 Frankfurter Classic CL 0,980 kg12.002 Frankfurter Combi 1,220 kg 1,470 kg10.007 Bouillon Maxx Beef Optional 0,240 kg 0,430 kg 0,690 kg11.022 AGAGEL 220 0,610 kg 0,720 kg 1,730 kg50.011 Meister KutMaxx 0,610 kg11.049 Curing Salt [Nitrite pickling salt] 1,830 kg 2,520 kg 3,460 kg11.055 FibreMaxx WF 200 Water Binder 0,000 kg 0,500 kg 1,000 kg11.146 RoMaxx MB [liquid] Recommended 0,240 kg 0,290 kg 0,350 kg

3,530 kg 5,680 kg 8,700 kg

126,510 kg 149,680 kg 181,700 kg

Economy

Ingredients

Beef Forequarter

→ Total Recipe Weight (before cooking):

Beef Trimmings

Water / Flaked Ice

Total Ingredients:

Total Meat

Beef Trimmings

Total Meat + Water

Additional Water

Soya Emulsion

- -

Premium

-

Beef Frankfurter - Variations

-

-Beef Forequarter

Standard

- -

- --

--

Page 3 of 5 The Guide to Beef Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

Processing

The following Process-Flow-Diagram will give detailed information on how to produce the

perfect Frankfurter-Emulsion. In case you have a high-performance and/or a vacuum Bowl-

Chopper, you may use the all-in method until step number 5.

If you do not have such a device, or if you are producing a recipe with extern Emulsions

(Soya-Emulsion), please refer to this Process-Flow-Diagram. It shows a detailed overview on

how to properly process Mortadella, without leaving behind air pockets.

Side note: Preparation of Soya Emulsion

Depending on the desired viscosity of the Soya Emulsion, we recommend using our ingredients Isolated Soya Protein (ISP) or Soya Concentrate, and mix with either Vegetable

Oil or Chicken Skin, and Water (1:5:5). Add to the Meat Emulsion as shown on the graph.

Page 4 of 5 The Guide to Beef Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

Casings

Use natural sheep casings, cal. 18-22 mm, edible collagen casings or cellulose (skinless) casings of same diameter. Cellulose casings are removed from the sausage after processing, prior to packing.

For a bird’s eye view on our casings, please check here.

Filling

After the emulsion is processed and optional ingredients are well blended, the meat mix is ready to place into a vacuum stuffer and immediately filled into well-cleaned natural casings, edible collagen casings, or skinless casings.

Modern vacuum fillers prevent holes in the emulsion causing discoloration.

Photo courtesy of Frey: www.frey-maschinenbau.de

Cooking, Smoking, Chilling

Beef Frankfurter Sausage should be hot smoked, followed by a cooking cycle. Beef Frankfurter Sausage requires an internal temperature of 72° C to be considered as safe in most countries.

Most smokehouse suppliers offer standard recipes for sausages, such as Beef Frankfurters. Here is our recommendation:

Cooking / Smoking Programme:

Step Temperature Time

1 Drying 60° C 15 min

2 Smoking (60% humidity) 65° C 20 min

3 Drying 70° C 10 min

4 Steam Cooking 80° C to 72° C internal temp.

5 Shower 20 min

6 Chill until 2° C is achieved before peeling, packing and shipping

Pro Tip: Stop the cooking process as early as 70° C internal temperature. The temperature will still go up to 72 or even 73° C, even if the oven is shut off. This will avoid loss of juices and yield and will save energy.1

This recipe was developed with the best of knowledge, and according to today’s technical standards. However, we cannot accept any responsibility for the result or lack of acceptance.

Page 5 of 5 The Guide to Beef Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

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