Big Wheels Texas Hot Links

[Tenpoint5]

Bigwheel's Texas Hotlinks 


5 pounds coarse ground pork butt 
2 pounds coarse ground beef 
1 cup cold water 
2 T. fresh ground black pepper 
2 T. crushed red pepper 
2 T. hungarian paprika 
1 T. minced fresh garlic 
1 tablespoon granulated garlic 
1 tablespoon kosher salt 
1 teaspoon ground bay leaves 
1 teaspoon whole anise seeds 
1 teaspoon whole mustard seeds 
1 teaspoon corriander 
1 teaspoon sugar 
1 teaspoon ground thyme 
6 teaspoons mortons tender quick 
1/2 teaspoon msg 

After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this: Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy.

[Tenpoint5]

Last time I used only 5 lbs of ground meat with 
the same amount of everything else except I added
extra cayenne. Mo Betta IMO

This is the one I've got...

Bigwheel's Genuine Texas Hotlinks 

6-7 lbs. Boston Butt 
1 bottle beer 
2 T. coarse ground black pepper 
2 T. crushed red pepper 
2 T. Cayenne 
2 T. Hungarian Paprika 
2 T. Morton's Tender Quick 
1 T. Kosher Salt 
1 T. Whole Mustard Seeds 
1/4 cup minced fresh garlic 
1 T. granulated garlic 
1 T. MSG 
1 t. ground bay leaves 
1 t. whole anise seeds 
1 t. coriander 
1 t. ground thyme 

Mix all the spices, cure, and garlic into the beer 
and place in refrigerator while you cut up the meat 
to fit in the grinder. 
Pour the spiced beer over the meat and mix well. 
Run meat and spice mixture through the fine plate 
and mix again. Stuff into medium hog casings. 
Smoke or slow grill till they are done. Wrap in 
a piece of bread and slap on the mustard heavy

[Tenpoint5]

Big Wheel's original Texas Hot Links

2 pounds boston butt
5 pounds chuck lean beef
1 bottle cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper, chopped in spice grinder
1 teasppon ground chipotle peppers
2 cups powdered milk 
2 tablespoons smoked paprika
3 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoons cumin
pinch of allspice 
pinch of nutmeg 
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 tablespoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG


Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Grind the meat at a small grind. Add the spiced beer into the ground meat and mix it up good. Run spiced meat mixture through the grinder largest grind plate when stuffing into medium hog casings. Cold smoke for 12 hours or hot smoke at a temperature of 155 degrees until the internal temp of sausage is 155 degrees. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.

[Tenpoint5]

Optimal Cooking and Preparation

1. The optimal start temperature to smoke sausage is 140°F 
2. While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not soak it or get it too wet or it will create extra moisture that will condense on the inside of the smokehouse. On the other hand, if it is too dry, it may create an open flame which may scorch the meat and/or damage the smokehouse. There are three ways to check if your sawdust has reached the proper dampness:

a. There should be no visible water collecting in the bottom of the sawdust pan,b. All of the sawdust should now be a darker color,c. When you pick up a little more than a pinch of sawdust and squeeze it in your fingers, water should not drip out. The amount of sawdust used greatly depends upon individual taste. Using one full pan is a good place to start. Set it aside for Step 4.

3. After approximately 15 minutes (or until preheated), place the product you will be smoking in the smokehouse. Take the meat thermometer probe (attached with cable), bring it through the chimney, and insert it into the center of the largest diameter sausage in your smokehouse, this will allow you to monitor the meat temperature internally throughout the process. Close the door and let the product dry for 30 minutes to 1 hour. 
4. Open the smokehouse door and carefully place the sawdust pan with sawdust in it onto the heating element (directly underneath smoke/heat diffuser). (TIP: Pack the dampened sawdust in the pan and create a hole with your finger in the middle of sawdust. This will help to keep a uniform smoke and create a heavy smudge.) Close the door, close damper to 1/2-open and adjust the temperature to 150°F.
5. When you see smoke coming from the smokestack (this could take up to 10 minutes), lower the temperature to 140-145° F and hold at this temperature. Close the damper to 1/4 open.
6. Raise the temperature 10°F every consecutive hour until the smokehouse temperature reaches 160-165° F. Hold at this temperature until the internal temperature of the product you are smoking reaches the proper cooked temperature for your product (144-155°F = Beef, 152°F = Pork, 165°F = Game and Poultry).
7. When cooked temperature is reached, turn off the smokehouse and carefully remove sausage.
8. Shower with cold water until the internal temperature reaches 120° F.
9. May let it hang at room temp to deepen the skin color or refrigerate sausage overnight. Product is now ready to eat or freeze.

Goes with above post

[Tenpoint5]

Sorry bout this guys! Doing a little sausage research on my tablet. This is my notebook.

[STLstyle]

You had me at "hot links"...

[NePaSmoKer]

Where you git that recipe.


Thanks

[GusRobin]

which of the 3 is the "final"?

[Tenpoint5]

which of the 3 is the "final"?

not sure yet they is all different.

[GusRobin]

which of the 3 is the "final"?

not sure yet they is all different.

Well hurry up and decide, we are all waiting!!! ;D ;D ;D ;D ;D

[Tenpoint5]

which of the 3 is the "final"?

not sure yet they is all different.

Well hurry up and decide, we are all waiting!!! ;D ;D ;D ;D ;D

Feel free to make all 3 formulas and let us know your thoughts!!

[GusRobin]

which of the 3 is the "final"?

not sure yet they is all different.

Well hurry up and decide, we are all waiting!!! ;D ;D ;D ;D ;D

Feel free to make all 3 formulas and let us know your thoughts!!

Somehow I knew that was coming.