Did it have a hot dog like texture?
HOT LINKS, TEXAS STYLE - Page 3
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Hey Craig, Its my bet your sausages came out gritty due to too much water to the meat mixture. Next time grind once , add the seasonings with just enough water to mix in the seasoning, stuff then smoke. Make sure you use a fresh pork shoulder or fresh beef.
My 2 cents
Wow.....fantastic looking links!! Yet another on my to do list!!!
Great job! I do have a question about the temps. Seems like the links are sitting in the danger temp zone for a very long time. Any problems?