Texas hot links

[rippper]

Doing a 10lb batch of hot links.... 8lb of pork butt, 2 lb venison. Used the Chef Willie recipe. Did not have cayenne, used chipotle. Added. 8 oz of meat binder, some japaleno and hi temp cheese.

 

[Robert H]

Wow, right onto the grill with a cold one. Nice looking batch of goodness.

 

[ryansguitars]

Them look real good!

 

[indaswamp]

Very Nice! Chef Willie's Hot Link recipe is a good one!

 

[rippper]

In the smoker

 

[jbo_c]

Think I have one pack of these left. Need to make another batch.

Jbo

 

[crazymoon]

R, Nice job on your sausage, it looks excellent !

 

[rippper]

Well here's the report.
The flavor.... Excellent.
The texture was horrible, kinda mushy. I did a course grind added beer and ground again. It looked like the fat was smearing. Next time I will do it like my kielbasa, one course grind. I think the meat needed to be colder on the 2 nd grind.

 

[BGKYSmoker]

Two for me please.

 

[SmokinAl]

Man I love those things & yours look fantastic!
Al

 

[rippper]

think i messed up the 2nd grind...don't like the consistency ...... but i will take them into work, those animals will eat anything

 

[Bearcarver]

Looks Mighty Tasty!!
Yes, I'd love a couple Sammies of those!!
Like.

Bear

 

[chopsaw]

Looks good to me too .

 

[WI Smoker77]

Those look awesome! Great job on the sausage and pics. Hope you figure out why the texture wasn't what you liked.

 

[hoity toit]

Nothing better than good TX hot links ,add a little paprika to turn 'em red.

HT

 

[crazymoon]

R, looks good,IMHO if it's pork then do one grind.

 

[browneyesvictim]

I'd tear those up for sure! One of my faves! Thanks for the reminder for me to make more. Drooling now.

 

[chopsaw]

if it's pork then do one grind.

Yup .