2 c. vinegar
2 c. water
4 beef bouillon cubes
1 tbsp. salt
2 tbsp. chili powder
1 tbsp. Tabasco sauce
1 tbsp. Accent
1 tsp. tarragon
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
4 crushed bay leaves
1/2 c. Worcestershire sauce

Combine all of the above and bring to a boil. Remove from heat and add:

1 tbsp. sugar
1 tsp. marjoram
1 tsp. cloves
1 tsp. curry powder
1 tsp. ginger
1 tsp. thyme

Cut and add 2 to 4 packages beef franks. Boil 4 or 5 minutes. Cool and pack in sauce. Refrigerate at least 5 days before reheating to serve.