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HOT Links! - Page 2

post #21 of 37

Beautiful Sausage.  This is definitely on my to do list.  Thanks for sharing the recipe.

post #22 of 37

Thanks for sharing the recipe It's on my to do list I LOVE hot links

post #23 of 37

Back in the day, I remember my dad and I eating hot links in TX.  These look better than I remember.  Nice.

post #24 of 37

Thanks a lot! I will try these for sure! I some sharp cheddar maybe and some more black pepper! Can't Wait, Thanks!!!

post #25 of 37

These look so good. I have been looking to make something like this. A friend used to make them he was from LA and called them Louisiana Red Hots. I will have to give these a go and Thanks for the recipe!

 

Doug

post #26 of 37
Made these today. I changed it up a little bit leaving out the anise and allspice and cutting back on the heat little bit. I used 10g of cayenne and 3TBL of pepper sauce. Taste is good but didn't realize I had forgotten the salt. Oops. Also I tasted right out of the smoker and they were a bit crumbly. I'm awaiting to see what they taste like after the water bath and bloom. Hopefully lunch tomorrow will be quite delectable!
post #27 of 37
Hey Kevin! I have everything for this recipe except the Cure. I have tender quick and was wondering if I could substitute, if so how much? Do I need it at all? I have my meat all prepped.
post #28 of 37
The links look great! Thank you for the recipe and explaining the process with pics. This is very informative.
post #29 of 37
Quote:
Originally Posted by JMO BBQ View Post

Hey Kevin! I have everything for this recipe except the Cure. I have tender quick and was wondering if I could substitute, if so how much? Do I need it at all? I have my meat all prepped.

Use 1/2 tablespoon (1 1/2 level teaspoons) per pound of ground meat and fat. If replacing Morton Tender Quick for cure #1 in a recipe, do not add the salt that the recipe calls for.
 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

Well crud....  After I saved the post I realized this was an old thread. Oh well, info updated.

post #30 of 37

After the  2.5 hours of smoking is when you put them in the 165 bath is that correct?  

 

Thanks,

post #31 of 37

Yep, smoke them then into the water bath to finish the cooking gently.  Then plunge into ice water and set out to bloom (air dry).  ***NOTE only do this with sausage that uses cure, a sausage without cure or "fresh" sausage needs to be grilled/cooked and served.  Couger's recipe does use cure (cure #1).

post #32 of 37
Quote:
Originally Posted by dward51 View Post
 

Yep, smoke them then into the water bath to finish the cooking gently.  Then plunge into ice water and set out to bloom (air dry).  ***NOTE only do this with sausage that uses cure, a sausage without cure or "fresh" sausage needs to be grilled/cooked and served.  Couger's recipe does use cure (cure #1).

Third ingredient from the bottom.  Also depicted in the picture.

post #33 of 37

Looks great!  I may be trying these this weekend.  Think it would be good with all pork since thats what I have on hand? 

post #34 of 37
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

Looks great!  I may be trying these this weekend.  Think it would be good with all pork since thats what I have on hand? 


100% pork hot links would be just fine....just not as 'beefy' tasting! :icon_wink: 

post #35 of 37
Quote:
Originally Posted by Couger78 View Post


100% pork hot links would be just fine....just not as 'beefy' tasting! icon_wink.gif  

Thanks for the reply... I know this is delayed but I finally got around to making these. In the smoker now. I am probably going to be in a time crunch and have never employed the water bath method. Can I achieve this with a slow cooker filled with water and set to its lowest setting? I can obviously monitor the temp of the water but just wondering if you'd ever tried this? Thanks
post #36 of 37

they look delicious (thats what the wife (and me )said while looking at pics) nice job 

 

thanks for this nice recipe ?my wife wanted to know about kosher salt amount

we will be trying these this weekend

post #37 of 37

I'm curious if this recipe could be used for making sticks?  I wouldn't see why not, just thought I would ask.

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