HOW DO YOU CLEAN A WATER COOLER RECIPES

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TEXAS HOT LINKS – 2 GUYS & A COOLER



Texas Hot Links – 2 Guys & A Cooler image

A Texas classic

Provided by Eric

Categories     Appetizer    Charcuterie    Main Course    Side Dish

Prep Time 1440 minutes

Cook Time 420 minutes

Yield 2270

Number Of Ingredients 15

1430 g fatty pork shoulder
840 g beef chuck
38 g kosher salt
5.7 g insta cure #1
17 g black pepper
15 g garlic powder
11 g onion powder
8 g red pepper flakes
10 g cayenne (or more if you like it super spicy)
13 g paprika
4 g mustard powder
2 g dried thyme
68 g non fat powdered milk
1 cup ice cold beer
hog casings

Steps:

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the seasonings (except the Non-Fat Powder Milk) and place the seasoned meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • clean and rehydrate your hog casings
  • Grind your very chilled meat and fat on a course plate (10mm) then regrind on a medium plate (4.5mm). Make sure everything is very chilled while grinding.
  • Add the ice cold beer and the non-fat dry powder milk to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets. Let your sausages rest in the refrigerator overnight
  • Smoking Schedule

TEXAS HOT LINKS - 2 GUYS & A COOLER



Texas Hot Links - 2 Guys & A Cooler image

A Texas classic

Provided by Eric

Categories     Appetizer    Charcuterie    Main Course    Side Dish

Prep Time 1440 minutes

Cook Time 420 minutes

Yield 2270

Number Of Ingredients 15

1430 g fatty pork shoulder
840 g beef chuck
38 g kosher salt
5.7 g insta cure #1
17 g black pepper
15 g garlic powder
11 g onion powder
8 g red pepper flakes
10 g cayenne (or more if you like it super spicy)
13 g paprika
4 g mustard powder
2 g dried thyme
68 g non fat powdered milk
1 cup ice cold beer
hog casings

Steps:

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the seasonings (except the Non-Fat Powder Milk) and place the seasoned meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • clean and rehydrate your hog casings
  • Grind your very chilled meat and fat on a course plate (10mm) then regrind on a medium plate (4.5mm). Make sure everything is very chilled while grinding.
  • Add the ice cold beer and the non-fat dry powder milk to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets. Let your sausages rest in the refrigerator overnight
  • Smoking Schedule

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