Jim Morressie
BBQ List
12/21/01

I knew this would happen. Your gonna wake him up. This is the most recent. I
am signing off for the night. Cauze when that ole minister arises from his
sleep, he gonna be preachin like there is no tommorrow. Later

Bigwheel's Genuine Texas Hotlinks.

Contents;
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Preparation;
Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced water over
the meat and mix well. Run meat and spice mixture through the fine plate and
mix again. Stuff into medium hog casings. Smoke or slow grill till they are
done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills
music and Lone Star Beer on the side.




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Bigwheel's World Famous, Top Secret, Not For Mail Order, Genuine Texas
Hotlinks

5 lbs. boston butt
2 lbs. lean beef
1 cup cold beer (Lone Star works best..the rest of the 18 pack is for the
cook :)
2  heaping T. fresh ground black pepper
2  heaping T. crushed red pepper
2  heaping T. Hungarian Paprika
1  heaping T. cayenne pepper
1  heaping T. minced fresh garlic
1 T. granulated garlic
2 t. ground corriander
1 t. kosher salt
1 t. ground bay leaves
1 t. whole anise seeds
1 t. whole mustard seeds
1 t. sugar
2 t. ground thyme
6 t. Mortons Tender Quick
1 t. MSG

Mix all the spices, cure, and garlic into the beer and place in
refrigerator while you cut up the meats into grinder sized pieces. Dump the
spiced beer onto the cut meat and mix it up good.  Run spiced meat mixture
through the grinder coarse or medium plate and stuff into medium hog
casings. Smoke or slow grill till they are done. Wrap in a piece of bread
and slap on the mustard heavy. Wash it down with the other 17 1/2 cans of
Lone Star.

bigwheel
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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 Flavors
Bruce Aidells and Denis Kelly
Page(s): 215

Texas Hill Country Sausage
  
 4 lb Pork butt with fat
 2 lb Beef chuck or round -- with Fat
 1 lg Onion -- minced
 6    Cloves garlic -- minced
 2 tb Fresh sage -- minced
 1 tb Salt
 1 tb Fresh ground black pepper
 2 tb Crushed red pepper
 1 ts Cayenne
 4    Yards
 Hog casings

 Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare
 casings. Stuff to 1" thick, 5"  long and tie off. They can be frozen or
 refrigerated at this time

 To smoke: rub sausages with oil. Don't over do it or they get messy and
 then turn to mush. Smoke at 225 for two hours with oak or mesquite until
 the skin looks ready to pop.



 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.






