Quote:
Originally Posted by Cabntmkr1
A Kansas Hot link is my version of a good ol' hot link, mixed in with some home-state pride.
I refined my recipe over the years to what it is now, and am completely satisfied with the final version.
I use two slightly different versions, depending on whether, or not, I intend to smoke them after stuffing the casings. If so, then I have to add a cure to the mix, and a bit less salt. Smoking seems to concentrate the salt flavor somewhat.
The casings shrink a bit during the smoking process, but a short trip into some boiling water cures them of this. Get it? Short CURE?? Ha!  |
I want to try some of those.  I've been looking for some time for a good hot link but been very dissatisfied with store bought ones.
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Bigdog
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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