HOT LINKS, TEXAS STYLE

[meat magician]

I have also done both ways, cured then stuffing the next day, I ve also stuffed right away, but never sure if it matters.

I made this recipe today and it is currently curing in the fridge, I did stuff it already. As far as the tenderquick and kosher salt are concerned I only used 1 tbls of kosher salt for fear of overwhelming salt. I fried up a 3 oz patty to taste it and it was very good [emoji]128522[/emoji]

 

[gary s]

Thank you for bringing up the Salt It does need to be reduced if using TQ  I will amend my post to reflect that.

Salt as other ingredients should be adjusted to personal taste. The heat and flavor are just right for me but my #2 son says they need more heat, his Father in law says they were too hot for him.

I did make them using the original recipe and they were no to salty but again that goes back to personal taste and preference.

We are cutting back on sodium so my next batch will have very little salt.

Gary

 

[falcon capt]

 
Thank you for bringing up the Salt It does need to be reduced if using TQ  I will amend my post to reflect that.

Salt as other ingredients should be adjusted to personal taste. The heat and flavor are just right for me but my #2 son says they need more heat, his Father in law says they were too hot for him.

I did make them using the original recipe and they were no to salty but again that goes back to personal taste and preference.

We are cutting back on sodium so my next batch will have very little salt.

Gary

Thanks Gary,

I grew up eating salty food and these were almost inedible to me and others who tried them due to the salt (my fault because I added the 3 Tbs of Kosher salt plus 9 tsp of TQ.  Next time I make them, if I use TQ I will completely delete the Kosher salt and then test fry, if I user Cure #1 then I will still use the Kosher salt, just can't do TQ with the salt.

The heat was good, some felt too spicy, other said right on, but hard to tell because heat and salt give a similar sensation on the tongue so perhaps the extra salt made them appear slightly spicier than they are.

Definitely learned a LOT from this first batch...

 

[gary s]

I think the last batch I made was with Cure #1. And speaking of that I think I am out need to make some more.

Gary

 

[falcon capt]

 
I think the last batch I made was with Cure #1. And speaking of that I think I am out need to make some more.

Gary

I'm making another batch at the end of June for my daughter's high school graduation party (as well as making 18 pounds of pulled pork!).

Trying to decide whether to use Cure #1 and add the salt or use TQ and not add the salt.  It is probably a wash either way, but always open to input...

 

[dward51]

Thanks for bumping this up as I also need to make a batch!!!! 

As to TQ or Cure #1, go with which ever you have (and adjust the salt to match the cure if necessary).  I do not think there is a huge flavor difference using one vs the other.  Other than the salt ratios being different, I know TQ has sugar in it as well so it might make a little difference in final taste, but I've never seen a head to head comparison of a recipe made with cure #1 vs Tender Quick for flavor comparison. 

 

[falcon capt]

 
Thanks for bumping this up as I also need to make a batch!!!! 

As to TQ or Cure #1, go with which ever you have (and adjust the salt to match the cure if necessary).  I do not think there is a huge flavor difference using one vs the other.  Other than the salt ratios being different, I know TQ has sugar in it as well so it might make a little difference in final taste, but I've never seen a head to head comparison of a recipe made with cure #1 vs Tender Quick for flavor comparison. 

I actually have both, TQ and Cure #1... Plenty of each...

 

[ronstepper]

Gary, So these are eat as is? Do they need cooking? I would like to try these in a smaller (19mm) collagen casing to take on my hunting trips if they do not need any further prep.

Thanks - Ron

 

[dward51]

 
Gary, So these are eat as is? Do they need cooking? I would like to try these in a smaller (19mm) collagen casing to take on my hunting trips if they do not need any further prep.

Thanks - Ron

Ron,  are you talking about the recipe on the 1st page of this thread?  Yes, they are cooked and then frozen or stored in the refrigerator. The smoking directions are to bring the finished internal temp to 168-170* which is safe and considered "cooked".  Once cooked they "could" be eaten cold once thawed, but are much better finished on the grill like commercial sausage links just before serving.

 

[ronstepper]

I was thinking these mightbe like snack sticks - either way is good - Thanks for the clarification.

 

[indaswamp]

Stuff then cure, according to Indaswamp. I've done both. Not sure I can tell a difference.

It's more important with large batches of sausage (which I do). Heavy pressure from the weight of the meat can inhibit the cure from penetrating the meat cells. Once in the casing, the links can be refrigerated either by hanging them or not stacked high so as to reduce the pressure and allow the cure to penetrate easily.

Also, any binders added will begin to form gels, better to get it into the casing and let the gels form there rather than letting it sit to form gels which will break when you stuff in casing 24 hours later. This is why the meat gets stiff.


Also-thread bookmarked. I want to try this with some pork, goose breasts, and a little brisket fat.

 

[DanMcG]

Thanks for bumping this one, I need to get off my butt and give it a try.

 

[gary s]

Hot links are always good. You can Tweak this recipe to suit your taste.

Gary

 

[Biggy1]

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.

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 ( 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

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

I deboned and trimmed the fat

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• gary s
• Apr 1, 2015

Cutting it into 1" cubes

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• gary s
• Apr 1, 2015

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

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• gary s
• Apr 1, 2015

Grinder ready to go

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• gary s
• Apr 1, 2015

First grind with large plate

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

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

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• gary s
• Apr 1, 2015

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

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• gary s
• Apr 1, 2015

Hog casings rinsed and ready to go

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• gary s
• Apr 1, 2015

Getting everything ready to stuff

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• gary s
• Apr 1, 2015

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

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

Here is a picture of the little gem's

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

About a double handful of lump to get started

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• gary s
• Apr 1, 2015

Charcoal Lighter

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• gary s
• Apr 1, 2015

Both dampers almost closed

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• gary s
• Apr 1, 2015

Links On

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• gary s
• Apr 1, 2015

90º for the first hour no smoke just heat

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• gary s
• Apr 1, 2015

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

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

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• gary s
• Apr 1, 2015

And finished

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• gary s
• Apr 1, 2015

My first Hot Links, Flavor is outstanding

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• gary s
• Apr 1, 2015

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

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• gary s
• Apr 1, 2015

Thanks for Looking, Easy to make and way better than store bought

Hey Gary, is this recipe for 5#'s or 6.5#'s ?

 

[DanMcG]

I can't speak for Gary but the way I read it is, he had 6.5 lbs of meat after trimming the butt and then used 5 lbs to make the batch of sausage.

 

[Biggy1]

I can't speak for Gary but the way I read it is, he had 6.5 lbs of meat after trimming the butt and then used 5 lbs to make the batch of sausage.

Thank you because I want to get this right

 

[gary s]

Hey I'm glad you asked, I will modify that post.
What was posted was for 5 lbs. I took those measurements and adjusted them for the
6.5 lbs. I may have even made a fill in the weight calculator that figures the correct amounts.
I'll look. But Do Adjust the amounts to get the full flavor.
Sorry again for not being clear.

Gary

 

[gary s]

I went back and looked at it again I did mention I adjusted for 6.5 lbs. I'll Highlight it
Be sure and let me know how you like em. They are a hit with my family and friends.

Gary

 

[Biggy1]

Hey I'm glad you asked, I will modify that post.
What was posted was for 5 lbs. I took those measurements and adjusted them for the
6.5 lbs. I may have even made a fill in the weight calculator that figures the correct amounts.
I'll look. But Do Adjust the amounts to get the full flavor.
Sorry again for not being clear.

Gary

Thanks again Gary !