Texas Hot Links in Alberta (My First Sausage)

Discussion in 'Sausage' started by dukeburger, Jan 4, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Having recieved several Cabela's gift cards for Christmas, I decided to take advantage of the boxing week sales. I picked up te Weston #5 500watt meat grinder for 50% off and put it to work right away for some Texas Hot Links.

    I started with a 4lb picnic shoulder and 1lb 70/30 ground beef. After trimming the picnic shoulder, it came out to 4 pounds, so I added 1lb of pork loin to get the 5lbs for Willie's recipe. I modified Willies recipe slightly as follows:

    4lbs pork

    1lb beef

    12 ounce Bud

    2 Tbl black pepper

    2 Tbl crushed red pepper (pizza pepper)

    1 Tbl cayenne*

    1 Tbl chipotle powder*

    1 Tbl paprika*

    1 Tbl smoked paprika*

    3 Tbl coarse salt

    2 Tbl mustard seeds

    ¼ cup garlic, minced

    7 1/2 tsp Morton Tender Quick (The correct amount for 5lbs ground meat)*

    1 tsp ground coriander

    I used a 32mm collagen casing and tied these links with butcher's twine.

    Smoked in my Big Chief with whiskey chips, slowly raising the temp by adding layers of insulation until IT of all links were above 165*F.



    The new toy.. er.. tool.


    Added the pork loin chunks after weighing trimmed picnic meat


    The slurry


    Initial coarse grind of pork


    The second finer grind of seasoned pork with the beef


    Fry test...


    Delicious!!!!!


    The next day was stuffing and smoking day. Here's the first few


    All tied and ready to smoke


    Into the Big Chief


    All finished




    All in all I have to say these turned out amazing. The Weston #5 was a great pickup, however the sausage horn included was a little big and tapered, I went to Weston's website right away and ordered the rest of the sausage kit which included 3 smaller untapered horns which will come in handy for sure.

    Was a fun smoke and can't wait to do more. Next up; kabanosy sticks!!

    Thanks for looking!
     
    Last edited: Jan 4, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nice smoke!

    POINTS!!!!
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Found some more pics from post-smoke. I cut up a few of these, toothpicked, dusted with Jeff's Rub and warmed them up in the WSM with some other goodies for a NYE appetizer platter for our guests.

    Other appetizers include (but not limited to); Jeff's stuffed mushrooms, Moink balls, Jeff's smoked shrimp and Ms. Dukes's cowboy candy.


    MOINK Balls

     
    Last edited: Jan 4, 2016
    ak1 likes this.
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thank you, Case!!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks great.

    I need a smaller grinder
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Adam!

    I was surprised at how well this unit worked for the $59 price tag. The sausage tube that was included was my only problem with it. The tube set was another $17 with shipping and it came in the day after these were finished.

    The set came with 13mm, 18mm, and 20mm tubes and the stuffing star.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Link to the grinder?

    I have a stuffer and a huge grinder
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Wow! 2 Tbl black pepper,2 Tbl crushed red pepper (pizza pepper),1 Tbl cayenne*,1 Tbl chipotle powder* That sounds like some serious Heat! Fine for my taste but my Mrs.' would not touch them. Nice job...JJ
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks JJ!

    I thought so as well, but it's actually not that hot! Quite milder than the beef jerky I normally make, anyways...

    Willie's original recipe calls for 2 Tbl of cayenne and no chipotle, but I've been sneaking the chipotle in a lot of recipes as I like the flavor.
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Those look wonderful.  And I think it's awesome that your making Texas links that far up north.  It makes the world just a bit smaller!

    Points.  

    b
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks BD, and for the points!

    The weather may not be the same out here, but at least I can still enjoy some Texas Que.

    [​IMG]
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Duke this is stunning and that is a nice grinder.

    Points for great links.

    Disco
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Disco, much appreciated!
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!![​IMG]

    Those are some Fine Looking Sausages!![​IMG]-----------------[​IMG]

    Nice Job, Duke!![​IMG]

    Bear
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DB they look good to me maybe a tad to spicy but links are nice.

    Richie

    [​IMG]
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Bear!! Appreciate it!
    Thanks Richie!

    The spice keeps me warm during these months [​IMG]
     
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks dang good Duke... Nice job ! I need to make more of these... they are tasty... Thumbs Up

    The apps look great as well ! Thumbs Up
     
    Last edited: Jan 22, 2016
  19. Nice job those look great. I think I'm gonna dream about that meat tray tonight. Ha ha I'm a fellow Canuck from Lacombe Alberta. Good to see another guy braving the cold.
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Those hot links should keep ya warm...... Nice work............[​IMG]
     

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