I toned down the heat. For some reason, my tolerance to hot spice has gone way down.
Texas Red Hots
(Heat toned down)
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.