PITTSBURG HOT LINKS RECIPE RECIPES
TEXAS HOT LINKS – 2 GUYS & A COOLER
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
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
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
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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