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Texas Smokey Link


N: Texas smoked sausages are made w; depending on your
-- beef and pork; vary the proporti; preference and
-- suit your taste. Hot smoke or co; attitude using
-- sausages; curing salts.

1/2 pound beef chuck 2 pounds pork butts 1/2 pound back fat 1 teaspoon ground coriander 2 teaspoons cumin, ground 2 teaspoons garlic, chopped pinch ground allspice, cloves 1 tablespoon black pepper, coarsely ground 2 teaspoons crushed red hot pepper 1 teaspoon curing salts (optional) 1/2 cup water 4 teaspoons kosher salt wide hog casings Grind the pork through a 3/8-inch plate. Grind the beef and pork fat through a 1/4-inch plate. Mix the ground meats with all the remaining ingredients except the the casings. Add the curing salts if the sausage is to be cold smoked. Stuff the sausage into wide hog casings, and tie into 8-inch links. If cold smoking, air-dry overnight in a cool place and smoke the sausage for at least 12 hours. Otherwise, dry overnight in the refrigerator and hot smoke sausage to an internal temperature of 155F. Refrigerated, the sausage will keep for one week, frozen for 2 months Source: Hot Links and Country Flavors Bruce Aidells and Denis Kelly Page(s): 215 Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Gary Wiviott on Feb 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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