Texas Smokey link

Texas smoked sausages are made with beef and pork; vary the proportions to suit your taste. Hot smoke or cold the sausages, depending on your preference and attitude using 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 FlavorsBruce Aidells and Denis Kelly

Page(s): 215

Texas Smoky Links

 2 lb Pork butt
 1 lb Beef chuck
 1 ts Ground coriander
 2 ts Ground cumin
 2 ts Chopped garlic
 1 tb Ground black pepper
 2 ts Red pepper flakes
 1 ts Prague Powder #1 -- (curing
 Salt)
 1/2 c  Ice water
 4 ts Salt
 pn Ground allspice
 pn Ground cloves

 Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings -
 8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.








