Texas Red Hots

Made, smoked, and bagged just in time for all of the holiday beggars to eat. Man they are juicy. If you are a Thai food fan, the heat of the sausage is about *** Thai. Kosmos Sweet Smoke sauce went perfectly with the sliced sausage.







I can post the recipe if anyone is interested. Thanks for looking.

Hold on, I'll get it. I had to write out directions, as I keep that in my head.

Texas Red Hots

2 pounds beef chuck
2 pounds pork shoulder
1 lb. pork fat (ask your grocery butcher)
2 tablespoons kosher salt
1-1/2 tablespoons ground cayenne pepper
2 tablespoons red pepper, crushed
1 tablespoon garlic powder
¼ cup minced garlic cloves
2 tablespoons sweet paprika
1/3 cup granulated sugar
2 tablespoons mustard seeds
1 teaspoon bay leaves, ground
2 tablespoons coarse black pepper (freshly ground)
1 teaspoon ground cumin (add more if you want a SW flair)
1 tablespoon hot chile powder
1 tablespoon MSG (optional)
¼ cup bull flour (or another binder)
1 bottle dark or amber beer
1 tsp. pink salt
10 grams phosphates (I get mine at Butcher BBQ)

Combine all dry ingredients in a quart jar and mix well. Grind meats and fat through a medium plate, about a 4.5 mm. Place the meat in the meat mixer, and then add the beer and minced garlic. Mix a few turns, then pour in the quart jar mix of dry ingredients. Mix well. Place in the sausage stuffer and stuff 32-35 mm hog casings. Smoke at 170F until the internal temperature is 155F. Plunge in ice water to cool and prevent casing wrinkle. Dry on a rack for one hour to bloom.

I don't know about any crackers. I've always had them sliced, with sauce.

Notorious Q.U.E. said:

Very nice! Thai hot is screaming hot. I'd probably go for about 7 notches milder.

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This is *** out of ***** Thai. Hot, but not crying hot.

LordRiffenstein said:

Made a batch over the weekend. Only recently gotten into making sausages but damn these are good!!

Smoked on the Traeger and then took them up to correct IT.

Made small fatty with the leftover filler.

Thanks for the recipe!

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Glad you made them and liked them. We sure do.

robert-r said:

Some good looking sausage right there.

Curious regards the recipe: what are
pink salt? is this curing salt #1?
phosphates? ... clueless here.
newbie sausage maker here.

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Hey we all learn. I love for people to ask questions.

Pink Salt = Cure #1, Instacure, Prague Powder #1, DQ #1. These are some various names I've seen. There are probably more.

Phosphates = Found it lots of injections, phosphates increase the water holding capacity of meats. They are help to retain natural flavors. The sausage tends to be more juicy with phosphates in the mix. They are medically safe when used in the amount listed. Same for commercial injections with phosphates. I buy mine from Butcher BBQ. It is a white power that is easy to work with.

Hope that helps.