This is the first time since then that I have been able to play!
Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links
5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dry'd powdered milk [I added this to retain moisture
Minced the Pork,
Mixed in Dry Ingridients and Spitfire Beer,
I let this sit overnight in the fridge to enhance the flavours.
Can agree these are Hot Links!!!
Then did a second mince straight into the Natural Casing,
Forgot the the finished picture only have this when linked and Vac Packed,
Time for a spot of lunch, a plate of Hot Chicken Wings,
Then I did some Bratwurst, sorry it was a bought mix,
These tasted just like the Bratwurst I had in Germany when I was a teenager!