Texas Red Hots

[okie sawbones]

I toned down the heat. For some reason, my tolerance to hot spice has gone way 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.

Add more cayenne to your taste.

 

[smokerjim]

That looks good, never had one but might have to give your recipe a shot.

 

[mneeley490]

Wow, that's the "toned down" version? If I made that, I'd have to cut some of those ingredients in half.

 

[mr_whipple]

I've never had a Texas red hot, but that looks like something I'd devour. Strong work.

 

[crazymoon]

OS, They look great and thanks for the recipe, what does the phosphate do?

 

[okie sawbones]

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.

 

[SmokinEdge]

Yummy. Nice work.

 

[BrianGSDTexoma]

That looks like my kind of sausage. Well done and thanks for recipe.

 

[Chasdev]

Yes, please!

 

[Rick in AZ]

Wow, that's the "toned down" version? If I made that, I'd have to cut some of those ingredients in half.

I'm with you that still looks like a lot of heat for my taste. Other than that it looks like a good recipe.