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Frankfurters-(28% Fat Target)


Beef Lean, 19% Fat18.00
Pork Trim, 48% Fat 46.30
Salt* 2.10
Hydrolyzed Milk Protein (36% P)1.80
Hydrolyzed Beef Stock0.50
Sodium Tripolyphosphate0.40
Frank Seasoning*0.50
Sodium Erythorbate0.05
Modern Cure** (Nitrite/Salt)* 0.20
Ice (10% Added, Cooking Shrink)14.80
Dried Plum Fruit Blend***3.20


  1. Analyze frozen lean and fat beef trimmings for fat and moisture, formulate meat blends to specified fat endpoint.
  2. Temper trimmings to 24° to 28° F.
  3. Grind lean trimmings through a 1/8" to 3/16" plate.
  4. Grind fat trimmings through a 3/16" plate.
  5. Place lean beef trim or preblended lean, 1/2 the ice, spices, salt, sodium erythorbate and nitrite into the bowl chopper. Chop for 3 to 5 minutes (keeping < 40°) under 0.8 vacuum until the lean has appearance of a dough batter (no meat particles showing). Batter should be "tacky" to the touch.
  6. Rest for 1 minute to allow for salt soluble protein extraction.
  7. Add fat trimmings, dried plum fruit blend, remaining ice, non-meat ingredients and chop for 3 to 5 minutes under a 0.6 vacuum or chop until the meat reaches a temperature of < 60°F based on the melting point of the pork fat (55° F if poultry fat is used, 70°F if all beef).
  8. Discharge meat mixture. (Processing the batter through an emulsifier is optional at this point.)
  9. Stuff into cellulose 25 to 28mm casings with a vacuum stuffer.
  10. Thermal process and smoke to an endpoint of 156° to 160°F.
  11. Cold shower 6 to 8 minutes or until the internal temperature is <100° F.
  12. Chill overnight to < 40° F, then peel and vacuum package.
*If a complete frank seasoning preblend is used, do not add salt, cure or erythorbate unless instructions indicated to do so.
**4 oz commercial cure (Modern Cure® or Prague Powder® per 100 lbs. of meat is equivalent to 1/4 oz NaNO2
***Dried plum fruit blend is a blend of dried plum puree and apple puree


*Pork, Beef, Water, Dried Plum Fruit Blend (plum juice, apple juice), Salt, Hydrolyzed Milk Protein, Hydrolyzed Beef Stock, Spices, Sodium Tripolyphosphate, Sodium Nitrate and Sodium Erythrobate.
* Meat and poultry product labels must be submitted to USDA for approval prior to going to market. Visit the USDA: Labeling & Consumer Protection website for further information.

Nutrition Facts

% of Calories from Fat
Total Fat

Photo of Frankfurters-(28% Fat Target)