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HOT LINKS IN DECEMBER

gary s

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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
 

wazzuqer

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Those look really good ! I've been thinking about making some when it warms up some , now I got a great looking recipe to try, about how many MM you think hog casings are? Thanks.
 

SmokinAl

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Those are some great looking links Gary!

I love the way you can control the temps on your offset!

Nice job Buddy!

  Al
 

gary s

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Thanks Al and for the points.  Small fire upper and lower dampers

Gary
 

gary s

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Thanks Al and for the points.  Small fire upper and lower dampers

Gary
 

Bearcarver

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All Looks Perfect !!!
----


Beautiful Links!


Must be Mighty Tasty!!


Bear
 

seenred

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Man, those links look terrific Gary!  Point!

Red
 

gary s

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Thank you Bear and Red  and for the points.

Gary
 

gary s

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Thank you Bear and Red  and for the points.

Gary
 

dirtsailor2003

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Great looking Hot links Gary!

I'm getting my grinder out today. It's stored in my garage where the temp hasn't been above 20 the last week. I expect I won't need to put the parts in the freezer prior to grinding!!!

Point!
 

gary s

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Great looking Hot links Gary!

I'm getting my grinder out today. It's stored in my garage where the temp hasn't been above 20 the last week. I expect I won't need to put the parts in the freezer prior to grinding!!!

Point!
Thanks, and for the points, Had some more for Lunch

Gary
 

crankybuzzard

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Damn Gary, you've made me really want a hot link now! It's been a long time since I've made any.

The color and texture look great too, I like it just above emulsified.

Points for sure, and like Al said, you always amaze me at how you can tweak that stick burner at low temps!
 

bdskelly

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Awesome Step by Step Gary. Those Texas Weenies look perfect! I see your using B&B charcoal now. I switched from Royal Oak to B&B this year.  Its good stuff.

Point!

B
 

SFLsmkr1

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Those look awesome.

On my to do list

Thanks for posting.
 

gary s

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Thanks CB,BD &nepas for the nice comments and points

Gary
 

hoity toit

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Those are some hot lookin mamas....love the slurry picture. Looks like you kicked it up a notch.


HT
 

dward51

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Ohhhhhhh Yeahhhhhhh...... Those look just awesome.   I've really got to find time to make some of these again over the holidays.  
 
Last edited:

disco

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Nice looking links, Gary. I would love on of those. I am out of points for today but will catch up with you!

Disco
 

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