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Texas Smoky Links

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2 pounds pork butt
1 pound beef chuck
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons chopped garlic
1 tablespoon ground black pepper
2 teaspoons red pepper flakes
1 teaspoon Prague Powder #1; (curing salt)
1/2 cup ice water
4 teaspoons salt
1 pinch ground allspice
1 pinch ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours. Source: John "Smoky" Mitchell Posted to BBQ List by Garry Howard on Sep 13, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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