HOT LINKS, TEXAS STYLE

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boykjo

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Apr 28, 2010
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Hey Craig,  Its my bet your sausages came out gritty due to too much water to the meat mixture. Next time grind once , add the seasonings with just enough water to mix in the seasoning, stuff then smoke. Make sure you use a fresh pork shoulder or fresh beef. 

My 2 cents

Joe
 
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gary s

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Joe Knows !!!

Gary   -----------------------   I'm still a rookie 
 

johnnyb54

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Mar 16, 2015
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Very very nice Gary! This is a recipe that I will definitely try. One question you would use 7.5 teaspoons of tender quick for 5 lbs. of meat? You mentioned 1.5 tsp. per lb. of meat.Thumbs Up
 

gary s

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Yep  1.5 per pound

Gary
 

gary s

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Looks Good

Gary
 

sauced

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Aug 9, 2015
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Wow.....fantastic looking links!! Yet another on my to do list!!!

Great job! I do have a question about the temps. Seems like the links are sitting in the danger temp zone for a very long time. Any problems?

points1.png
 

gary s

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Thanks, and a good question.  Here are my ingredients  you can see Cure #1   If you didn't have any cure you would be right.

Gary
 

milkman55

Fire Starter
Dec 31, 2016
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30
Canyon Lake, TX
Made the hot links as my second sausage attempt after some Andouille. Followed the recipe to the T except cut back in the cayenne. Love the mustard seed. Test fry was great and the links smoke up awesome in my MES 30 with AMNPS delivering 6 hrs of smoke at low temps.

 
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gary s

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Those sure look good

Gary
 

little smokey

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Aug 4, 2011
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Made the hot links as my second sausage attempt after some Andouille. Followed the recipe to the T except cut back in the cayenne. Love the mustard seed. Test fry was great and the links smoke up awesome in my MES 30 with AMNPS delivering 6 hrs of smoke at low temps.

What pellets did you use?  How was the smokiness in the link?  Trying this this weekend so gots questions for you.  What was your smoking procedure, time and temps for how long?

Thanks for the info in advance Milkman
 

milkman55

Fire Starter
Dec 31, 2016
70
30
Canyon Lake, TX
Just follow the directions in the first post. I started at 100f for 1 hr with no smoke to dry the sausage and then went to 120f and started the smoke with the pit master blend pellets. Cranked it up 10 degrees every hour until I hit 180f and pulled the sausage after about 8 hrs when the IT was 158f.
 

falcon capt

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May 28, 2017
4
10
San Diego, CA
 
Hot Links Texas Style
Chef Willie’s Recipe
Started with a 8.25 lb. butt. Trimmed the fat and deboned.

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.

WILLIES TEXAS STYLE HOT LINKS

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 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.
One VERY important thing, if you use Tender Quick instead of Insta-Cure #1, do NOT add the 3 TBS of Kosher Salt.  I made this mistake as I directly followed the recipe and they sausage is waaaaaay too salty.  I am new to sausage making and just followed the recipe not realizing how much TQ changes the recipe.

The flavor is good, just unfortunately so salty you can barely eat it.
 

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