Hot Guts

[WstTxSmokes]

Been a while since I’ve made sausage. I cut up some brisket and spiced it then let it rest over night. I’m targeting an 80/20 meat to fat ratio. In the past I’ve just simply cubed the brisket without separating the meats and fats. I’m glad I did this because I had a ton of fat leftover. Ratios are for 10lbs of meat.
Cure
• 59 g kosher salt
• 6 g pink curing salt (Cure #1 / Prague Powder #1)
• ½ cup 12-mesh (coarse) black pepper
Season
• 17 g granulated garlic
• 17 g Lawry’s seasoning salt
• 10 g cayenne
• 8 g dry mustard
5g turmeric and paprika each

2% nfdm
5 % water

Smoke temp is aiming for around 150

 

[Compulsive Smoker]

Looks good!

 

[WstTxSmokes]

Smoked to 150 and ice bathed.

 

[WstTxSmokes]

These came out great. Great smoke flavor but not overpowering. As far as a tx style hot gut goes I think this recipe is on point. If you don’t like heat back off the cayenne. These since a kick on the back. Forgot to mention this is a very course grain sausage, so use a smaller diameter to your liking.

 

[JLinza]

Looks great

 

[indaswamp]

Great write up, and great looking sausages! Congrats on making the Carousel.

 

[WstTxSmokes]

Great write up, and great looking sausages! Congrats on making the Carousel.

thank you! My first time! I realize that sausage is to an extant a science. Ratios must be in line, ie measure your meat and fat ratio and be sure to have an digital thermometer monitoring the smoker temp for us offset folks.

 

[Fueling Around]

Congrats on the feature. Been many years since I was in Texas and enjoyed a hot gut
I don't think sausage is an exact science. Get the seasoning and fat ratio to what your taste prefers.

 

[SmokinAussie]

Been a long time since I made sausages. These look really good. Fantastic finishing color!

Cheers!

Bill