PWE Hot Links

[disco]

 
Obviously.

1) I didn't "misquote" you.

2) I missed the change from 1 Kg to 1 Lb in the second listing.  A simple oversight on my part.  I'm sorry that a simple error causes you to feel slighted.

3) The dig on "hot links" was a part of the ribbing.

Sorry, I didn't know you had such a paper-thin skin.  Most adults can take a little goofing around without feeling the need to take take offense.  And, yes...the emoji is what's known as a "clue" regarding the intent of the poster.

You're absolutely right. I would stay away from posts from me from now on. Obviously I just can't take it.

 

[dparker]

 
You're absolutely right. I would stay away from posts from me from now on. Obviously I just can't take it.

LOL!  OK, Francis.

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• dparker
• Dec 14, 2016

 

[gary s]

Play Nice now !!! or the Mod's will get you

You can at the bottom of my post I make Hot links using the same recipe but since I am from Texas I like more Heat.

Not as much as I did when I was young (Stomach Can't Handle It). But in all my years of working all over the USA and Overseas I found everyone in different parts have different taste.

One time back in the 80's I was in Billings Montana and craving Mexican food. We finally say a nice bid Mexican Restaurant that was packed, Oh Boy !!  when we went in and ordered I was totally disappointed, Told my buddy that wasn't even close to Mexican Food and that a REAL Mexican Restaurant would really go over. While driving back to Lovel I thought about it and said to my Buddy I Was Wrong. All those people were enjoying what they were eating. and if they had what I was used to it would be way too hot and probably wouldn't enjoy it.

Just my 2 cents worth

Gary

 

[disco]

 
Play Nice now !!! or the Mod's will get you

Gary

I can't. I am too busy weeping!

Disco

 

[gary s]

Hey I'm going to get some casings tomorrow , I'll make em tomorrow  or Friday

Gary

 

[gary s]

I added to my Original Post 

Gary

 

[johnnie walker]

Disco, those look and sound awesome. When Santa stops by your place on Christmas eve give him one of those and have him drop it at my place! [emoji]128515[/emoji]

 

[chilerelleno]

Man Disco, those look really good, beautiful money shots.

My SWMBO and I like it HOT, so we'd have to spice it up.

POINTS!

 

[bdskelly]

Those hot links will make you an honerary Texan! Point! b

 

[bdskelly]

 
I can't. I am too busy weeping!

Disco

Yeah right... LOL

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• bdskelly
• Dec 14, 2016

 

[redheelerdog]

I'll join you with one of those D, they look fantastic!

 

[smokin jay]

Hot links look fantastic! On my to do list! Thank you disco!

 

[disco]

 
Play Nice now !!! or the Mod's will get you

Gary

I can't. I am too busy weeping!

Disco

 
I added to my Original Post 

Gary

Thanks, Gary. I believe the post was an attempt at humour. As my Quebecois countrymen say, A chaque a son gue,

 

[disco]

Disco, those look and sound awesome. When Santa stops by your place on Christmas eve give him one of those and have him drop it at my place! [emoji]128515[/emoji]

Will do but I thought he did Ohio first!

Man Disco, those look really good, beautiful money shots.

My SWMBO and I like it HOT, so we'd have to spice it up.

POINTS!

I know about American hot. I used to love all those fiery dishes. However, my weaker Canadian constitution caught up with me and I just can't do them anymore. This is about as hot as I can go without paying for it later!

Thanks for the point!

 
Those hot links will make you an honerary Texan! Point! b

Thanks, Brian. I would be honoured. I have met many Texans going back to my Canadian Navy days (why did so many Texans end up in the navy for the Vietnam war?) They seemed to enjoy a good time and were generous enough to share it!

 

[disco]

 
I'll join you with one of those D, they look fantastic!

Thanks, Red! I think I will need to be eating them for the next few days. We are in for temperatures in the minus 20's.

Hot links look fantastic! On my to do list! Thank you disco!

Check out Willy's recipe, it is the base of mine and he does a great thread on them.

Disco

 

[SmokyMose]

Sorry I'm so late to this, Disco. Those look great!
Sorry you "have to" eat them all yourself (not).
Point for the outdated measures...
Dan

:sausage:

 

[disco]

Thanks, Dan! I appreciate the point and hope you have a great Christmas and that you and your family have a great New Year!

 

[bill ace 350]

Recipe looks great! Mind if I ask what the corn syrup does in the recioe? Thanks

 

[BGKYSmoker]

Recipe looks great! Mind if I ask what the corn syrup does in the recioe? Thanks

CORN SYRUP / CORN SYRUP SOLIDS.

Only about 40-50% as sweet as cane sugar. will help to hold water and color in meat, bind the meat when curing sausage at low temperatures, aid the fermentation process when semi-dry or dry curing. Add no more than 2% of the green weight of the meat.

 

[disco]

Recipe looks great! Mind if I ask what the corn syrup does in the recioe? Thanks

 
CORN SYRUP / CORN SYRUP SOLIDS.

Only about 40-50% as sweet as cane sugar. will help to hold water and color in meat, bind the meat when curing sausage at low temperatures, aid the fermentation process when semi-dry or dry curing. Add no more than 2% of the green weight of the meat.

The word from an expert!