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HOT LINKS, TEXAS STYLE - Page 3

post #41 of 52

Did it have a hot dog like texture?

post #42 of 52

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

 

Joe

post #43 of 52
Thread Starter 

Joe Knows !!!

 

Gary   -----------------------   I'm still a rookie 

post #44 of 52
Very very nice Gary! This is a recipe that I will definitely try. One question you would use 7.5 teaspoons of tender quick for 5 lbs. of meat? You mentioned 1.5 tsp. per lb. of meat.icon14.gif
post #45 of 52
Thread Starter 

Yep  1.5 per pound

 

Gary

post #46 of 52
Thanks Gary
post #47 of 52
They are very good used the recipe last weekend turned out great.



Ted
post #48 of 52
Thread Starter 

Looks Good

 

Gary

post #49 of 52

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?

 

points1.png

post #50 of 52
Thread Starter 

Thanks, and a good question.  Here are my ingredients  you can see Cure #1   If you didn't have any cure you would be right.

 

 

Gary

post #51 of 52

Those look awesome!  

post #52 of 52
Quote:
Originally Posted by gary s View Post
 

Thanks, and a good question.  Here are my ingredients  you can see Cure #1   If you didn't have any cure you would be right.

 

 

Gary

Ahhh....you are correct!! Thanks!!

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