No. 155 Blue Ribbon Wiener Seasoning
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3098 in stock
Making homemade hot dogs has never been tastier with this award-winning sausage seasoning. Winning both state and national awards, this hot dog seasoning originated from our founder, Harold Hanni's secret family recipe, straight from Switzerland!
The Blue Ribbon seasoning is the sausage seasoning to make the best Vienna sausage you will ever taste.
This hot dog seasoning provides the right balance of salt, sugar, and spices to get the authentic Vienna sausage taste. Make the best wiener sausage with PS Seasoning.
Features
- Makes blue-ribbon wiener sausage, hot dogs, and sausages
- Award-winning
- .95 Lb. B Unit for 25 lb. meat batch
- Per Pound: Use 2 Tbsp of seasoning + 1 3/4 tsp of Maple Cure
- Comes complete with our Maple Cure
One pound conversion
- Seasoning per pound: 2 Tablespoons
- Cure per pound: 1 3/4 Teaspoon
Casings we recommend
How To Use
Ingredients
- Reviews
- Questions
Excellent mix
Made the dogs this weekend using natural casings. Added high temp pepper jack cheese and minced jalapenos, did a cold smoke in the PK100 with hickory for a couple hours, excellent. Handed some out to friends to try, all We’re pleased. Follow the recipe and add your extras, you won’t be disappointed
POOR - NO DIRECTIONS WITH SEASONINGS
Very disapointed , seasonings are not in packaging showing ANY DIRECTIONS on how to use , no mention of how much water to use , mixes are not in packaging shown . Don't think I will be ordering anything from you again !!!
PS Seasoning
Hi Paul, I'm sorry you had a negative experience with PS Seasoning. Our directions for No. 155 Blue Ribbon Wiener Seasoning is available on our website. Here are the instructions: How To Use 1 Pkg. No. 155 Blue Ribbon Wiener Seasoning 15 Lbs. 90% Lean Beef Trims 10 Lbs. 50% Lean Pork Trims 1 Pkg. Cure (Included with Seasoning) 3.5 cups Distilled Water & Ice (50/50) 0.75 lbs. Binder Flour (optional) 24-26 mm Sheep Casings INSTRUCTIONS: 1. Grind all products through ⅜” plate. 2. Regrind twice through 3/16” plate. 3. Add cure to ½ the water and add to meat. 4. Add seasoning and binder flour mixed with ½ the water (keeps moisture in meat) and mix 4-6 minutes or until meat is tacky. 5. Let rest overnight in cool area to allow flavor and color to develop (optional) 6. Stuff into 24-26 mm sheep casings SMOKING PROCEDURE: 1) Preheat Smoker to 130°F. 2) Hang wieners on smoke sticks (do not have any pieces touching if possible). 3) Insert temperature probe to center of one link or strip 1 link over probe. Run with dampers wide open for 30 minutes. 4) Place ¼ pan of moistened sawdust on burner and increase temperature to 150°F. 5) Set top damper ⅛ open, bottom damper ¾ open and smoke for 45 minutes. 6) Increase temperature to 170°F and cook until you reach an internal temperature of 155°F. 7) Immediately place in a cold-water bath for 20 minutes until internal temperature reaches 100-110°F. Dry at room temperature. You could also follow this YouTube video we have made https://youtu.be/KuGuMaNJ9zo We hope this helps. If you have any questions feel free to contact our Customer Service Team at psonline@psseasoning.com or 8003288313. Thank you!
The blue ribbon Weiner seaso ing is amazing
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