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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-23-2010, 01:22 AM   #16
kgoings
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Quote:
Originally Posted by Cabntmkr1 View Post
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.
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Unread 03-23-2010, 02:35 AM   #17
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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).
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Unread 03-23-2010, 05:59 AM   #18
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Quote:
Originally Posted by kgoings View Post
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.
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Unread 03-25-2010, 07:15 PM   #19
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Quote:
Originally Posted by Puppyboy View Post
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.
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Unread 03-25-2010, 07:49 PM   #20
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Thanks for sharing! I'll be making these.
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Unread 03-25-2010, 08:24 PM   #21
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Thank you for the recipe.

Glad there wasn't any sawdust in there, Cabntmaker.
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Unread 03-25-2010, 08:35 PM   #22
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Please send me some
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Unread 03-27-2010, 03:08 PM   #23
pipobbq
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Just found this and fwiw Stroot Lockers custom makes our hot links.

Derek

Pig In! Pig Out!
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Unread 03-27-2010, 03:58 PM   #24
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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
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Unread 03-27-2010, 10:50 PM   #25
Bigdog
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Quote:
Originally Posted by pipobbq View Post
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?
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Unread 03-28-2010, 12:23 AM   #26
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Pig in Pig Out hot links rule!

Derek owns Pig in Pig Out.. hella nice guy.
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Unread 03-28-2010, 09:18 AM   #27
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Quote:
Originally Posted by Balony View Post
Pig in Pig Out hot links rule!

Derek owns Pig in Pig Out.. hella nice guy.
Thanks, now I really gotta eat there sometime.
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Unread 03-28-2010, 09:47 PM   #28
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Quote:
Originally Posted by Bluesman View Post
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.
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Unread 03-28-2010, 09:48 PM   #29
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Quote:
Originally Posted by pipobbq View Post
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?
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Unread 03-28-2010, 09:52 PM   #30
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Quote:
Originally Posted by btcg View Post
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.
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