Kansas Hot Links. - Page 2

kgoings · 03-23-2010, 01:22 AM

Quote:

Originally Posted by Cabntmkr1

I'm sorry, Steve. I should have called you over for some.

I will be making them again in the next couple of months... as soon as I lose the weight gain from this batch!

For those who want to make some...here's the recipe.
If you do make some, please come back and comment, or pm me and let me know how you liked them.

Kansas Hot Links

10 lbs. Pork Butt
2 1/2 lbs. Beef Chuck Roast
1 cup Non-fat Dry Milk Powder
1 cup Dark Lager Beer
2 Tbs. Fresh Ground Black Pepper
2 Tbs. Ground White Pepper
2 Tbs. Crushed Red Pepper Flakes
3 Tbs. Cayenne Pepper
3 Tbs. Fresh Minced Garlic
5 Tbs. Kosher Salt
1 tsp. Smoked Paprika
3 Tbs. Brown Sugar
1/2 tsp. Ground Coriander
1/2 tsp. Ground Bay Leaf
1 tsp. Sweet Basil, or Thyme
1/2 tsp. Ground Sage
1 tsp. Dry Mustard
12 Tb. Tapatio Brand Hot Sauce
Big Pinch Each Of Aniseed and Cumin
2 1/4" Collagen Casings-Optional

Cut meat into grinder-sized chunks and put into freezer for about an hour to chill.
Put spices/herbs into a bowl and add the beer slowly while stirring, until all of the beer is added, and there are no lumps. Pour over the meat chunks and then put this into the refrigerator to chill. Grind the meat once with the coarse-grind blade. Stuff into 2 1/4" casings and twist off into 5" or 6" links, or roll into "meatballs" and roll into patties between two sheets of waxed paper.
There are a lot of ingredients in this, but well worth the investment, imho.
If you plan to smoke these, add 2 ½ tsp. of cure to the mix to prevent bacterial formation while in the smoker.

Wow thanks! I love hot links, I just built my first smoker (UDS) and have been wanting to make some hot links...didn't know if you just bought links from the store and smoked them or made your own. This looks like something I would like to try. How do you stuff it in the casings? Is there a tool or do you do it by hand? What casings do you buy, or does it matter.

Jaberwabee · 03-23-2010, 02:35 AM

I know I will like them. Tapatio is my favorite hot sauce, other than my own. But Tapatio has a hidden sweetness like mine, (Cider Vinegar).

4TheLoveofBrisket · 03-23-2010, 05:59 AM

Quote:

Originally Posted by kgoings

Wow thanks! I love hot links, I just built my first smoker (UDS) and have been wanting to make some hot links...didn't know if you just bought links from the store and smoked them or made your own. This looks like something I would like to try. How do you stuff it in the casings? Is there a tool or do you do it by hand? What casings do you buy, or does it matter.

If you have a hand grinder, you can usually buy an attachment tube that goes on the end of it to stuff them. Same for electric grinders. The attachment came with mine though. OR you can make your life a lot easier and get a sausage stuffer. I'm actually going to order one today, so I don't speak from experience, but from what I've read it makes life a lot easier when making sausages. It's a royal pain to stuff with my electric grinder.

Bigdog · 03-25-2010, 07:15 PM

Quote:

Originally Posted by Puppyboy

The last time I was in your neighborhood, I ate at Pig In Pig Out. They had pretty good hot links.

http://piginpigoutbbq.com/default.aspx

Thanks Pup. I'll check them out if I ever go there.

bigabyte · 03-25-2010, 07:49 PM

Thanks for sharing! I'll be making these.

btcg · 03-25-2010, 08:24 PM

Thank you for the recipe.

Glad there wasn't any sawdust in there, Cabntmaker.

Big George's BBQ · 03-25-2010, 08:35 PM

Please send me some

pipobbq · 03-27-2010, 03:08 PM

Just found this and fwiw Stroot Lockers custom makes our hot links.

Derek

Pig In! Pig Out!

Bluesman · 03-27-2010, 03:58 PM

What temp and time for the smoke and until what internal temp? Now I need a meat grinder and a slicer. The toys never end.........NEVER

Bigdog · 03-27-2010, 10:50 PM

Quote:

Originally Posted by pipobbq

Just found this and fwiw Stroot Lockers custom makes our hot links.

Derek

Pig In! Pig Out!

Thanks Bro. So which one do you work at?

Balony · 03-28-2010, 12:23 AM

Pig in Pig Out hot links rule!

Derek owns Pig in Pig Out.. hella nice guy.

Bigdog · 03-28-2010, 09:18 AM

Quote:

Originally Posted by Balony

Pig in Pig Out hot links rule!

Derek owns Pig in Pig Out.. hella nice guy.

Thanks, now I really gotta eat there sometime.

Cabntmkr1 · 03-28-2010, 09:47 PM

Quote:

Originally Posted by Bluesman

What temp and time for the smoke and until what internal temp? Now I need a meat grinder and a slicer. The toys never end.........NEVER

I smoke/cook to an internal temp of 150-155, with a cooker temp of around 190-200. I keep the cooker on the low side so the meat doesn't dry out. Nothing worse than cardboard-tasting sausages.

Cabntmkr1 · 03-28-2010, 09:48 PM

Quote:

Originally Posted by pipobbq

Just found this and fwiw Stroot Lockers custom makes our hot links.

Derek

Pig In! Pig Out!

Stroots does make some good hotlinks... but mine are better.

Do you buy form the Mulvane store or Goddard?

Cabntmkr1 · 03-28-2010, 09:52 PM

Quote:

Originally Posted by btcg

Thank you for the recipe.

Glad there wasn't any sawdust in there, Cabntmaker.

Shhhhh...that's a secret ingredient I use for that fresh, woodsy, flavor in my Buckboard Bacon.

03-23-2010, 02:35 AM	#17
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS Downloads: 0 Uploads: 0	I know I will like them. Tapatio is my favorite hot sauce, other than my own. But Tapatio has a hidden sweetness like mine, (Cider Vinegar). __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

03-25-2010, 07:49 PM	#20
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Thanks for sharing! I'll be making these. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-25-2010, 08:24 PM	#21
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	Thank you for the recipe. Glad there wasn't any sawdust in there, Cabntmaker. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

03-27-2010, 03:58 PM	#24
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	What temp and time for the smoke and until what internal temp? Now I need a meat grinder and a slicer. The toys never end.........NEVER __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

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Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Please send me some

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