I was craving a good hot link sandwich so i decide to make my own hot link. Ive made hot links before but it was a slow low smoke. Now these i dried out at 120 but cooked them at 250 for about 45min or till they hit 160. here are a few pics.
Hot Links
- Thread starter bratrules
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Now these are not cured sausages!! since i wasn't going to cook them at a low temp there is no need to cure them.
Last edited:
- Mar 12, 2009
- 14,458
- 58
Your name says it all Brats Rulz. Now those are some mighty fine looking sausages you made there and a really good bun full of joy to.
pandemonium
Master of the Pit
meat magician
Smoke Blower
Sure i'll do my best for the recipe since i usually just eye ball everything but here is goes.
this was for 2 1/2 pound of pork shoulder
2 tbsp kosher salt
2 1/2 red pepper flakes ( a little more if you want it hotter BTW leave those whole i don't grind them)
2 tsp black pepper
3 tsp paprika & cayenne pepper
4 tsp cumin
2 tsp coriander
1/2 tsp dried thyme (a little less)
1 1/2 tsp garlic powder & onion power
3 whole dried bay leaves
3 tbsp of sriracha chili sauce ( its an Asian chili sauce)
1/2 cup low fat dry milk
1/3 cup ice water
i put all the spices through the coffee grinder!! always use whole fresh spices for best flavor but am sure everyone here knows that!!
this was for 2 1/2 pound of pork shoulder
2 tbsp kosher salt
2 1/2 red pepper flakes ( a little more if you want it hotter BTW leave those whole i don't grind them)
2 tsp black pepper
3 tsp paprika & cayenne pepper
4 tsp cumin
2 tsp coriander
1/2 tsp dried thyme (a little less)
1 1/2 tsp garlic powder & onion power
3 whole dried bay leaves
3 tbsp of sriracha chili sauce ( its an Asian chili sauce)
1/2 cup low fat dry milk
1/3 cup ice water
i put all the spices through the coffee grinder!! always use whole fresh spices for best flavor but am sure everyone here knows that!!
Last edited:
meat magician
Smoke Blower
Your going to love it. you cant find store bought hot links this juicy!! besides the store bought ones are made with to many fillers.
race.fan
Newbie
Those look great.
I was wondering did you have any smoke going when you cooked them?
If so what type of wood.
I was wondering did you have any smoke going when you cooked them?
If so what type of wood.
Last edited:
Oh ya i smoked them over hickory the whole time. But that was after i dried the buy hanging them in the smoker. i had the heat on at about 120. then i took them out cut individual links and cook them at 250 for about 45min.
kcbluesnbbq
Meat Mopper
Yeah that's also a homemade slaw!! i also put some vinegar base uncooked BBQ on there. now that's some good eats lol
Oh i also forgot to add i ground the meat and prepared it the day before and stuff it the next day just so the flavors can merry a little more!!
celticgladiator
Meat Mopper
Boy, just looking at them makes me thirsty. Wish I could have some of that for lunch tomorrow. Thanks for posting the views and recipe..
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Red's Santa Maria Build - A Custom Grill for JIMSMOKES!
- Started by seenred
- Replies: 41
- Other Builds
-
My wife wants me to ask this question...
- Started by okie sawbones
- Replies: 33
- General Discussion
-
I have a plumbing issue
- Started by voyager 663rd
- Replies: 29
- Blowing Smoke Around the Smoker.
-
New member from California
- Started by smokeyfirebbq
- Replies: 20
- Roll Call
-
Cookware
- Started by MileHighSmokerGirl
- Replies: 20
- Blowing Smoke Around the Smoker.
