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Discussion in 'Sausage' started by gary s, Apr 1, 2015.

  1. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Hot Links Texas Style
    Chef Willie’s Recipe
    Started with a 8.25 lb. butt. Trimmed the fat and de-boned.

    I ended up with 6.5 lbs. of usable meat and fat.

    After trimming the meat and cutting into about one inch cubes I put it in the freezer to get really cold, pretty firm (also put grinder head assembly in also)

    I mixed the slurry using 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  ( You may want to reduce salt if using TQ)

    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 6.5 lbs.

    And I used TQ instead of Cure #1 (because I have plenty of TQ)

    Note:   TQ and Cure #1 are not the same; Measurements are different 1.5 Teaspoons per pound of TQ for ground meat.

    I ground meat through the largest dia. Plate first, mixed the slurry into the meat and back in the freezer to firm up again.

    After firming for the second time I ground again using the smallest dia. plate then back in the fridge till tomorrow’s stuffing. Rinsed hog casings and soaking.

    I did a fry test to see how the flavor was going to be. Wow !  This is going to be great. My wife loved it and she is not a big Hot Link fan.

    After resting overnight in the fridge we are ready for stuffing.

    Since I am doing Hot Links I decided to put a few drops of Red food color in the hog casing water just to give them a little red tint. Loaded up the stuffer, slid on the hog casings, and were making hot links.  From the time I filled the stuffer twice (I don’t fill it too full) since I knew I couldn’t get 6.5 lbs. into a 5lb. stuffer, doing the stuffing and cleaning up everything it took 25 min.

    I let the links rest for about an hour and a half  on the counter under a fan to bring down the temp and dry the casings a bit.

    I used Lump Charcoal and Pecan chunks for this smoke

    Put links on the smoker (no smoke) smoker temp was 90 ° let them go for an hour.

    Bumped temp to about to 105°  added a couple of pecan chunks for another hour

    Added more lump and pecan, bumped temp to 120° for another hour

    Bumped temp to 140 ° for another hour added a little more lump

    Bumped temp up to 160 ° for an hour then to 190 to finish.

    Internal temps were 168 ° and 171 °

    Pulled links off smoker to cool down.

    Note; this is a very important step “DO NOT SKIP THIS”

    You have to sample a link !!!  WOW  great stuff !!!

    After cooling I vacuum sealed and into the freezer “ Had to take #2 son a half dozen”

    8.25 lb. Butt

    I deboned and trimmed the fat

    Cutting it into 1" cubes

    Meat and fat cut up  I mixed about 1/2 the fat back in

    Grinder ready to go

    First grind with large plate

    Mixed seasoning Slurry into the meat, Back in the freezer to firm up a bit

    Second grind  Mmmmm   looking and smelling good. In the Fridge for an over night nap

    Hog casings rinsed and ready to go

    Getting everything ready to stuff

    Stuffer full, casing on  ----   And ready to go

    Here is a picture of the little gem's

    About a double handful of lump to get started

    Charcoal Lighter

    Both dampers almost closed

    Links On

    90º for the first hour   no smoke  just heat

    105 º for another hour,  gradually  bumping the temp every hour

    And finished

    My first Hot Links, Flavor is outstanding

    After eating a couple and taking a half dozen to my son, vacuumed sealed the rest

    Thanks for Looking,  Easy to make and way better than store bought
    Last edited: May 29, 2017
  2. sota d

    sota d Smoking Fanatic

    Wow! Those look great Gary. My, you have been very busy here lately-enjoying the spring weather are we? Another pic heavy and very descriptive post. Love the step by steps. Great job! Thanks for posting, David.
  3. sota d

    sota d Smoking Fanatic

    The computer I'm using here doesn't display the Reply tool bar, so I'll just scream it loud--POINTS!!!!!!
    Last edited: Apr 1, 2015
  4. Gary, you did good. Wishing I had one , maybe two. Thanks much for the recipe and all the photos. CF[​IMG]
  5. chef willie

    chef willie Master of the Pit OTBS Member

    nicely done.....and thank you for the mention. I'm impressed you can control the heat so well on that side fire box unit....glad you and the family are enjoying the fruits of your new passion...Willie
  6. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Looks great!

  7. Wow! Texas does wild stuff! Great job! Cheers! - Leah
  8. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Willie, thanks No hard just have to pay attention and keep the fire small
    Bearcarver and oldschoolbbq like this.
  9. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    You are on fire here my friend, the amount of heat scares me. Old belly burnt out years ago.

    Like red added color to casings also.

  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice hot links Gary... How did the wife like her new red counter tops......LOL
    Last edited: Apr 1, 2015
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Another Awesome Post & a Great Step by Step!!![​IMG]--------------------[​IMG]

    You are one Busy Dude, Gary!![​IMG]

    Wish you lived at the Other East Texas!![​IMG]

  12. timberjet

    timberjet Master of the Pit

    I can smell them from here gary. Beautiful.
  13. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Nice looking links Gary! Nice smoke!
  14. rmmurray

    rmmurray Master of the Pit

    Gary, I'm speechless (only because my mouth is full of drool!) haha. Those look great. You have been one busy fella who had been eating well lately too. Great job. You've out done yourself once again!
    - Ryan
  15. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    Good Gawd   , Gary... Nice [​IMG]

    Your postings are great . . .[​IMG]
  16. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow, great job.

    You are a master at this stuff.
  17. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Looks awesome Gary, nice thread ! :sausage:

    Looks like the grinder & stuffer are treating ya right ! Thumbs Up
  18. jwbtulsa

    jwbtulsa Meat Mopper

    As an Okie, I'll have to take a knee and praise the Texas style. They look lovely. Wish I was your neighbor cause I would still be sitting on your patio. Consider this an electronic gold clap, golf clap, golf clap....
  19. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    I had to bleach them after I got through. No more red food coloring 

  20. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Thanks Tropics for the compliment and point