Texas Hot Link Smoke !!! (Hot Gut) w/QView

[sandyut]

Oh yes please! Those look great!

 

[tallbm]

Oh yes please! Those look great!

Thanks! I'm plowing through them for sure haha

 

[Steve H]

Excellent looking sausage! Big like!

 

[tallbm]

Excellent looking sausage! Big like!

Thanks! Today might be the first day I'm not eating any... but the day is young :P

 

[jcam222]

Just WOW!! Man those look awesome. I could sit down and eat way to many of them. chopsaw Ill be those reaper ones are good too!! I’d give them a go.

 

[tallbm]

Just WOW!! Man those look awesome. I could sit down and eat way to many of them. chopsaw Ill be those reaper ones are good too!! I’d give them a go.

Thanks! Yeah i been chowing down on em for sure hahha :D

 

[BrianGSDTexoma]

I finally got to this. I took out what I thought was some course ground chuck and end up being some old store bought. Looking back should of went back and got the right one. I ended up using some hatch pepper powder. I managed not to have a blow out during stuffing but as you can see I over stuffed and had a blow out linking. I think next time I might get it right? Getting closer any way. The flavor was good but could of used some more heat. The hatch pepper was not that spicy.

 

[indaswamp]

If you are going to twist into links, just stiff it loose enough so that when you pinch it between your thumb and index finger, you can squeeze 3/4 the way through with very little resistance....you want to barely expand the casing as it is flowing off the horn... you will get better the more sausage you make. Remember -you can always get a sausage tighter by twisting it more....but can't go the other way and make it looser if it is over stuffer.....at least not very easily.....

 

[SmokinEdge]

If you are going to twist into links, just stiff it loose enough so that when you pinch it between your thumb and index finger, you can squeeze 3/4 the way through with very little resistance....you want to barely expand the casing as it is flowing off the horn... you will get better the more sausage you make. Remember -you can always get a sausage tighter by twisting it more....but can't go the other way and make it looser if it is over stuffer.....at least not very easily.....

Agree.
This is also why I stuff about 6’ length ropes and don’t tie the ends. I leave about a 6” tail of casing to start that isn’t tied and when I reach my length I leave a 6” tail of casing on the horn end. This way I can line out the rope of sausage and feel the length of it for tightness, if it’s good I tie and trim the ends, if there are tight spots I can massage it out over the length because the mince has room to move, if one end or the other is loose then I can massage that back into the casing and tighten it up then tie the ends. Just how I do it.

 

[tallbm]

I finally got to this. I took out what I thought was some course ground chuck and end up being some old store bought. Looking back should of went back and got the right one. I ended up using some hatch pepper powder. I managed not to have a blow out during stuffing but as you can see I over stuffed and had a blow out linking. I think next time I might get it right? Getting closer any way. The flavor was good but could of used some more heat. The hatch pepper was not that spicy.

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Nice work, it looks fantastic and tasty!

Yeah, you'll get the hang of stuffing and linking. The guys have you covered.
I like mine stuffed a little "loose" when doing in fresh casings. Even if they are a little loose after linking and smoking they will plump up without busting when grilled or heated up so in the end they look normal.

Get some more heat in there! I'm glad you like the start of it and it will only get better. Some more cayenne can easily kick up that heat :D

 

[chopsaw]

Looking good Brian . Practice makes perfect .

I think next time I might get it right? Getting closer any way.

Nothing wrong with what you have there , just need to get it to where you like the looks .

pinch it between your thumb and index finger,

Yup .
Leave one end open , untied . Leave around a 6 inch tag on that end .
I go to the tied end and pinch a link size I think is going to work .
Use that as a reference .

Then go from the open end and pinch a like size , and move it
towards the open end if needed . Pinch your way back to the first link .

If you like what you have , go through and twist every other one
the same direction .
First and third link naturally makes the second one .
Skip 4 , twist 5 and so on .

 

[indaswamp]

^^^^^Great pic. demo Chop!

I do the same, but skip every other link and twist them all the same direction. I find it both easier and faster when doing very large batches.....especially on processing day!

 

[chopsaw]

, but skip every other link and twist them all the same direction.

That's how I do it .
I put that in bold letters so people won't miss it . Only way to fly really .

 

[DougE]

That's how I do it .
I put that in bold letters so people won't miss it . Only way to fly really .

I also twist every other link the same direction. Really see no point in alternating the direction every link.

 

[Fueling Around]

Nice job Brian. Sometimes there is that weak spot in the casing.

I am a tie kind of guy. Pinch and tie.
Planning to try hog rings to speed things up.

 

[BrianGSDTexoma]

If you are going to twist into links, just stiff it loose enough so that when you pinch it between your thumb and index finger, you can squeeze 3/4 the way through with very little resistance....you want to barely expand the casing as it is flowing off the horn... you will get better the more sausage you make. Remember -you can always get a sausage tighter by twisting it more....but can't go the other way and make it looser if it is over stuffer.....at least not very easily.....

That makes a lot of sense. Thanks