I would like to know where i can find some recipes for hot links. thanks
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I have used this from Jeff Wheeler,a fine comp cook,chili,and sausage maker.
It is pretty close to the traditional Texas"hotgut".
Bigwheel's Genuine Texas Hotlinks
6-7 lbs. Boston Butt
1 bottle beer (Try Shiner Bock)
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
1 T. Morton's Tender Quick
2 T. Kosher Salt
2 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit in the grinder. Pour the spiced beer over the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills music and Lone Star Beer on the side.
bigwheel
Hope this helps a little.
It is pretty close to the traditional Texas"hotgut".
Bigwheel's Genuine Texas Hotlinks
6-7 lbs. Boston Butt
1 bottle beer (Try Shiner Bock)
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
1 T. Morton's Tender Quick
2 T. Kosher Salt
2 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit in the grinder. Pour the spiced beer over the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills music and Lone Star Beer on the side.
bigwheel
Hope this helps a little.
TOM:
What is the temp to cook at and desired hot link temp? How long do you think it should take using a digital temp probe and keeping the door closed?
Thanks for your help
What is the temp to cook at and desired hot link temp? How long do you think it should take using a digital temp probe and keeping the door closed?
Thanks for your help
B-Smoking:
Save a couple for me they should go good while watching a couple of hog hunting videos.
Save a couple for me they should go good while watching a couple of hog hunting videos.
Well, understand I ain't no sausage making expert.
I specialize in consumption.
Until some of our pros check in,here is my approach.
Your cooker probably needs to get to about 140º to produce smoke.
You could start that low and go up about 20º every couple hours. until about 152º-155º internal.
I usually start mine about 180º for a couple hours,kick it up a little over 200º to finish.
Without using the icewater baths,resting,etc-they will be a mite wrinkled,but they eat well.
Depending on thickness,I'd allow over three hours.
Hope this helps a little.
I specialize in consumption.
Until some of our pros check in,here is my approach.
Your cooker probably needs to get to about 140º to produce smoke.
You could start that low and go up about 20º every couple hours. until about 152º-155º internal.
I usually start mine about 180º for a couple hours,kick it up a little over 200º to finish.
Without using the icewater baths,resting,etc-they will be a mite wrinkled,but they eat well.
Depending on thickness,I'd allow over three hours.
Hope this helps a little.
thanks Tom for the reply.. I currently use a bradley smoker i received for xmas 05. Use it to do summer sausage and snack sticks. The 180 temp is what i have used in the past.