Texas Style Hot Links
Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links
5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dried powdered milk (I added this to retain moisture)
Minced the Pork,
Mixed in Dry Ingridients and Spitfire Beer,
I let this sit overnight in the fridge to enhance the Flavours.
Quick taster!
Casing Stuffed
Vac Packed ready for the freezer!
Original Thread can be found here http://www.smokingmeatforums.com/t/242288/sausage-time
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links
5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dried powdered milk (I added this to retain moisture)
Minced the Pork,
Mixed in Dry Ingridients and Spitfire Beer,
I let this sit overnight in the fridge to enhance the Flavours.
Quick taster!
Casing Stuffed
Vac Packed ready for the freezer!
Original Thread can be found here http://www.smokingmeatforums.com/t/242288/sausage-time
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
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