Hot Link Time again in East Texas

[gary s]

Texas Style Hot Links ​

I was out of Hot Links and had a nice Pork butt in the freezer. Let that thing thaw out for a few days in the fridge and got busy.      This is Chef Willie's recipe and a darn good one

De-boned and cubed up the butt, Mixed up slurry and mixed and mixed with the cubed pork.

In the Fridge for a while till I get ready to grind.

After about two or so hours I ground it one time through my smallest plate, then Back in the fridge.

About an hour in the fridge I took it out and put it in the freezer with my grinder (Not the motor part) 

After about an hour and a half removed everything from the freezer assembled the grinder and started grinding.

Everything was Cold, Cold, Cold.  Then back in the fridge while I cleaned up my mess and set up my stuffer and casings .

After getting it all stuffed back in the fridge till tomorrow.

 Thursday Morning:

7:00 AM  Pulled Links out of the fridge and on the counter

8:00 AM got a chimney of charcoal lit.

8:30 AM Dumped charcoal on to some more charcoal in my smoker basket.

9:00 AM Coals look good holding a steady 100º on go the links  (No smoke just mild heat for an hour)

10:00 AM added a split of Pecan opened the damper a little more bumped the temp to 110º

11:00 AM added another split bumped the temp to 125º

12:00 PM another small split and took the temp to 140º

1:00 PM opened the damper a little more temp went to 155º

2:00 PM added another split opened the damper a little more temp at 175º

3:15 PM IT temp was from 161º to 168º  Pulled em off and into a sink of nice cool water.

After about 30 min in the water took them out dried em off and back into the fridge till tomorrow

for Vac sealing.

De-boned and starting to cub up Butt

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• gary s
• Jun 29, 2017

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• gary s
• Jun 29, 2017

All Cubed up

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• gary s
• Jun 29, 2017

Wound up with 7 lbs

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• gary s
• Jun 29, 2017

Slurry all mixed and ready

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• gary s
• Jun 29, 2017

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• gary s
• Jun 29, 2017

Grinder chillin out

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• gary s
• Jun 29, 2017

Nice and Frosty

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• gary s
• Jun 29, 2017

Ready Freddy 

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• gary s
• Jun 29, 2017

Grinding away

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• gary s
• Jun 29, 2017

Ready to start stuffing

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• gary s
• Jun 29, 2017

All finished  (Sorry no shots of it being stiffed only have two hands)

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• gary s
• Jun 29, 2017

Out of the Fridge waiting on the smoker

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• gary s
• Jun 29, 2017

Ahhh   all nestled  in ready for some heat and smoke

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• gary s
• Jun 29, 2017

Started at 100 for the first hour

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• gary s
• Jun 29, 2017

All done

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• gary s
• Jun 29, 2017

Close up   BTW I had to go ahead and eat that one !!

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• gary s
• Jun 29, 2017

Thanks for the Look   Super easy  and just so much better than what you get at the store

Gary

 

[Bearcarver]

OMG---Those look Great!! 

Mighty Tasty!!

And this is an Awesome Step by Step---Easy to follow from start to finish!!

---

Nice Job, Gary!!

Bear

 

[dward51]

Great looking links!!!!

 

[gary s]

Thanks Guys

Gary

 

[realtorterry]

WOW I need those in my belly. 

May I assume you used a mix?

 

[b-one]

Those look tasty,hope they ship soon!:biggrin:

 

[myownidaho]

Nice job! Points!

 

[gary s]

 
WOW I need those in my belly. 

May I assume you used a mix?

The ingredients are shown in one of the pics  Chef Willie's recipe

Gary

 

[pc farmer]

Great post and great looking links.

2 questions???

#1 twice ground meat?

#2 What casings?   Looks like sheep.

 

[dward51]

I just noticed that appears to be the "Chef WIllie's Texas Style Hot Links" recipe that is pretty popular.   I have a calculator for that (just input the amount of pork butt in pounds and it does the rest).  My calculator has the Cure #1 in both teaspoons (level tsp of course) and grams as it is much easier to accurately calculate Cure #1 in grams.  I also have info on B&P Binder #414 in my spreadsheets as I sometimes used that in my sausages.

 

[pc farmer]

 
I just noticed that appears to be the "Chef WIllie's Texas Style Hot Links" recipe that is pretty popular.   I have a calculator for that (just input the amount of pork butt in pounds and it does the rest).  My calculator has the Cure #1 in both teaspoons (level tsp of course) and grams as it is much easier to accurately calculate Cure #1 in grams.  I also have info on B&P Binder #414 in my spreadsheets as I sometimes used that in my sausages.

Saved in my excel.    Thanks

 

[gary s]

 
Great post and great looking links.

2 questions???

#1 twice ground meat?

#2 What casings?   Looks like sheep.

Ground once

And Hog casings

 

[pc farmer]

 
Ground once

And Hog casings

WOW   I was way off.

Thanks.

 

[gary s]

 
Saved in my excel.    Thanks

It is Chef's recipe  I'll add that to my post  I just forgot I have in the past.

I made me a calculator too sure takes the guess work or re-figuring out of it

Thanks 

Gary

 

[pc farmer]

 
It is Chef's recipe  I'll add that to my post  I just forgot I have in the past.

I made me a calculator too sure takes the guess work or re-figuring out of it

Thanks 

Gary

Its just easier for me to find in Excel.   I have been saving alot of stuff there.  Making easy to find groups.

 

[gary s]

 
WOW   I was way off.

Thanks.

In the past I did grind twice  Once with my biggest plate, then I mixed the slurry and ground again through my small plate,

This time I seasoned the cubed pork with the slurry and ground through my small plate

Gary

 

[millerbuilds]

​Gary,

Those look great!

I think it is time for me to grind and stuff some sausages.....

Smoke ON!

- Jason

 

[SmokinAl]

Looks great Gary!

I'm definitely saving that recipe!

Point!

Al

 

[ddrian]

Gary,
East Texas Rocks ! We are in Forney outside of Dallas.
Texas Hot links are awesome but the homemade links you made look excellent. It looks like just enough pepper! Nice and spicy! I am planing a sausage grind soon, and these just got added to the list! Awesome step by step! [emoji]127789[/emoji][emoji]128076[/emoji]points

 

[GaryHibbert]

Great post Gary. The step-by-step is a real asset--especially for those of us who have never tried making sausage. Ive made lots of sticks but always naked. Gonna have to try this out.

POINT

Gary