Kosher Frankfurters

20 lbs. beef chuck trimmings
1/8 lb. dried marjoram
30 lbs. veal flank, briskets, or trimmings
cracked ice or ice water
1/4 lb. sugar
1/2 lb. frankfurt sausage seasoning
1 oz. garlic compound
flour
1/8 lb. ground allspice
1 lb. salt

Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually adding ice or ice water and about 10 minutes at 155 to 160 degrees.

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