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?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.
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.Hot Links Texas StyleChef Willie’s RecipeStarted 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.