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Unread 08-14-2013, 10:40 AM   #4
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I use Bigwheel's Gunuine Hot link Recipe as a guide, stuff into rings, hang them in my BDS or my Big Chief until the internal is 155° (as long as I use cure) and 165° if I don't use cure. Then I rinse it under cold water so the skin does not shrivel. The rings don't allow juices to escape because the tie is at the top.

5 pounds boston butt
2 pounds lean beef
1 bottle ice cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Morton's 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. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate 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. Wash it down with ice cold beer.

~thirdeye's ~ Options: Like all sausage recipes you can add or delete most flavor seasonings, I keep the cure amount constant but my smoked sausage only takes me about 3 hours so I'm still within the 4 hour safety window. Tenderquick or #1 cure will give sausage that nice pink color.





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~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

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Barbecue is not rocket surgery
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