- Jan 6, 2011
- 26,255
- 4,708
Hot Links in December
A Big shout out to Chef Willie for the great recipe
and to Disco for getting me motivated
TEXAS STYLE HOT LINKS (Chef Willie’s Recipe)
5 # PORK BUTT
12 ounce good Beer
2 Tbl black pepper
2 Tbl crushed red pepper (pizza pepper)
2 Tbl cayenne
2 Tbl paprika
3 Tbl kosher salt
2 Tbl mustard seeds
¼ cup garlic, minced
1 tsp Cure #1
1 tsp ground coriander
Mix everything together into a slurry
Only changes I made were recalculating the amounts for 7.25 lbs.
It’s been a while since I have made these and I was out
Started by thawing a butt, de-boned, cubed and ground through my large plate.
Mixed Slurry into the ground meat, into the fridge overnight.
Next day ground the meat again through my small plate.
Ready to stuff. Got out a few strands of Hog casing that had been soaking overnight,
Threaded on some casing and got to cranking.
After I got it all stuffed back in the Fridge to Smoke on Saturday.
Started with a chimney of lump got it up to 100° Put on the Links
Let it go for about an hour then bumped it 110° added another chimney of lump and a few Peach chunks.
Bumped the temp every hour till I was at 165
Then let them go till I got an IT of 158 – 160
Took about 8 hours.
Let them cool, had a couple for supper and vac sealing the rest.
The Verdict Mmmmm good Heat was perfect for us, even my Wife said how good they were and she doesn’t eat Hot Links.
Here are some Pics Lots of Pics
Butt thawed and ready
De-boned
All cubed and ready for the geinder
Pics of the slurry
Grinding away
Ready to mix
Mix, Mix Mix and in the fridge till tomorrow
Nice cold Grinder
Meat is Happy, Happy, Happy
Ready to be stuffed
First casing full of goodness
Dang !!! Almost forgot Fry Test Mmmmm good stuff Whew -----
Re-loading
All done and in the Fridge till in the morning
A little lump to get things going
Links on
You can see the small fire
Let it stay there for an hour
Bumped to 110º
About 120º then bumped to 130º, 140º and 150º
A shot a few hours in
150º for a while then I bumped it to 165º and kept it there the rest of the smoke
A pic of the inside
All done and cooling on the counter
And the best shot of all "My Supper"
Thanks for looking and again thanks Chef Willie and Disco
A Big shout out to Chef Willie for the great recipe
and to Disco for getting me motivated
TEXAS STYLE HOT LINKS (Chef Willie’s Recipe)
5 # PORK BUTT
12 ounce good Beer
2 Tbl black pepper
2 Tbl crushed red pepper (pizza pepper)
2 Tbl cayenne
2 Tbl paprika
3 Tbl kosher salt
2 Tbl mustard seeds
¼ cup garlic, minced
1 tsp Cure #1
1 tsp ground coriander
Mix everything together into a slurry
Only changes I made were recalculating the amounts for 7.25 lbs.
It’s been a while since I have made these and I was out
Started by thawing a butt, de-boned, cubed and ground through my large plate.
Mixed Slurry into the ground meat, into the fridge overnight.
Next day ground the meat again through my small plate.
Ready to stuff. Got out a few strands of Hog casing that had been soaking overnight,
Threaded on some casing and got to cranking.
After I got it all stuffed back in the Fridge to Smoke on Saturday.
Started with a chimney of lump got it up to 100° Put on the Links
Let it go for about an hour then bumped it 110° added another chimney of lump and a few Peach chunks.
Bumped the temp every hour till I was at 165
Then let them go till I got an IT of 158 – 160
Took about 8 hours.
Let them cool, had a couple for supper and vac sealing the rest.
The Verdict Mmmmm good Heat was perfect for us, even my Wife said how good they were and she doesn’t eat Hot Links.
Here are some Pics Lots of Pics
Butt thawed and ready
De-boned
All cubed and ready for the geinder
Pics of the slurry
Grinding away
Ready to mix
Mix, Mix Mix and in the fridge till tomorrow
Nice cold Grinder
Meat is Happy, Happy, Happy
Ready to be stuffed
First casing full of goodness
Dang !!! Almost forgot Fry Test Mmmmm good stuff Whew -----
Re-loading
All done and in the Fridge till in the morning
A little lump to get things going
Links on
You can see the small fire
Let it stay there for an hour
Bumped to 110º
About 120º then bumped to 130º, 140º and 150º
A shot a few hours in
150º for a while then I bumped it to 165º and kept it there the rest of the smoke
A pic of the inside
All done and cooling on the counter
And the best shot of all "My Supper"
Thanks for looking and again thanks Chef Willie and Disco
