Texas Red Hots

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okie sawbones

Meat Mopper
Original poster
Jul 11, 2014
178
220
Edgewood, TX
I toned down the heat. For some reason, my tolerance to hot spice has gone way down.

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Texas Red Hots

(Heat toned down)

  • 2 pounds beef chuck roast
  • 2 pounds fatty pork butt
  • 1 lb. pork fat (some people prefer brisket deckle fat)
  • 2 tablespoons kosher salt
  • 2 teaspoons ground cayenne pepper
  • 1 tablespoon red pepper, crushed
  • 1 tablespoon garlic powder
  • 12 garlic cloves, chopped fine or pressed
  • 2 tablespoons smoked paprika
  • 1/3 cup granulated sugar
  • 2 tablespoons mustard seeds
  • 1 teaspoon bay leaves, ground
  • 2 tablespoons coarse black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon hot chile powder
  • ½ cup powdered milk
  • 1 bottle dark beer, such as a Porter
  • 1 tsp. Insta Cure #1
  • 2 tsps. phosphates (sell at Walton’s, PS Seasoning, Butcher BBQ)

  • Combine all dry ingredients in a quart jar and mix well.
  • Grind the meat with a 10mm plate and then run the meat and fat through a 4.5mm plate.
  • Place the meat/fat in a meat mixer, and then add the beer and minced garlic. Mix a few turns, then pour in the dry ingredients. Mix well until tacky.
  • Place in a sausage stuffer and stuff 32-35 mm hog casings. Smoke at 170F until the internal temperature is 155F.
  • Plunge the sausage into ice water to cool and prevent casing wrinkles. Dry on a rack, or hang for one hour to bloom.
Add more cayenne to your taste.
 
I've never had a Texas red hot, but that looks like something I'd devour. Strong work.
 
OS, They look great and thanks for the recipe, what does the phosphate do?

Juiciness - Sausage phosphate is a food additive that increases the water-holding capacity of meat, resulting in juicier sausages. It can also improve the flavor and color of the sausage, and extend its shelf life.
 
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