This weekend I thought I'd make small batch of sausages for my son & me. We're the only ones in our household of five who like spicy hot foods. So per his request I made a five-pound batch of spicy hot links.
All the ingredients lined up...
I used 3 pounds of pork butt and two pounds of beef chuck roast. Two grinds.
The first—a medium grind (4.5mm):
After mixing in all the ingredients, I put the batch through a fine grind (3.0mm). Then I used 34mm natural pork casings.
Made 14 good size (6-7") links...
Got 'em hung in a pre-heated smoker (140°) with no smoke for the first hour:
After two & a half hours of heavy smoke. Combo of hickory & cherry sawdust:
Plunge the batch into a hot bath (165°) to bring them up to an IT of 160° Took only about 20 minutes:
Quick-cooling in an ice bath afterwards:
Bloom time:
Taste time: Whoa! HOT!!...which is what we were going for!
Slight anise-taste goes well with the vinegary 'pepperiness' of the tabasco. BIG afterburn....
My son gave them a big thumbs up! Definitely need a cool beverage alongside these bad boys!
Thanks for looking!
-Kevin
All the ingredients lined up...
I used 3 pounds of pork butt and two pounds of beef chuck roast. Two grinds.
The first—a medium grind (4.5mm):
After mixing in all the ingredients, I put the batch through a fine grind (3.0mm). Then I used 34mm natural pork casings.
Made 14 good size (6-7") links...
Got 'em hung in a pre-heated smoker (140°) with no smoke for the first hour:
After two & a half hours of heavy smoke. Combo of hickory & cherry sawdust:
Plunge the batch into a hot bath (165°) to bring them up to an IT of 160° Took only about 20 minutes:
Quick-cooling in an ice bath afterwards:
Bloom time:
Taste time: Whoa! HOT!!...which is what we were going for!
Slight anise-taste goes well with the vinegary 'pepperiness' of the tabasco. BIG afterburn....
My son gave them a big thumbs up! Definitely need a cool beverage alongside these bad boys!
Thanks for looking!
-Kevin