HOT LINKS, TEXAS STYLE

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Started a batch of these tonight. Curing in the fridge now. Will link tomorrow and cold smoke Sunday. Leaving the actual cooking to when I prep them to eat.

Jbo
 
Didn’t realize I’d never reported back. Had some more of these grilled up tonight. Great amount of heat. Not stoopid, but definitely a good bite. This is a great hot sausage. Will stay in permanent rotation at my house.

Next batch, I’ll be making some 21mm for ‘hot’ dogs too.

Jbo
 
They are a little hot for some of my bunch, but just right for me,

Gary
 
These are awesome and this has been my most well received sausage(along with my hot chicken sausage). I’m thinking about adding some ECA and making some snack sticks using this recipe.

What do you think? Smoke will be heavier, which is a good thing in my book. Other thoughts?

Jbo
 
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