Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, texas hot links. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Texas Hot Links is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Texas Hot Links is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook texas hot links using 22 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Texas Hot Links:
- Get Spicy Cure Paste
- Get bottle of beer
- Make ready coarsely ground black pepper
- Prepare red pepper flakes
- Prepare cayenne pepper
- Make ready Hungarian paprika
- Prepare kosher salt
- Take mustard seeds
- Prepare garlic, minced
- Get garlic powder
- Prepare Prague powder #1 (6.25% sodium nitrate)
- Make ready bay leaf, ground
- Make ready coriander
- Take dried thyme
- Make ready whole anise seed
- Make ready msg (I use Accent)
- Make ready non-fat dried milk (optional, see notes)
- Get Ingredients
- Make ready Boston butt (fat somewhat trimmed)
- Make ready fatty bacon
- Take natural hog casings
- Prepare apple wood chunks for smoking
Instructions to make Texas Hot Links:
- Cube the pork into 1-inch pieces and dice the bacon. Set aside.
- Combine all of the spicy cure paste ingredients in a large bowl. Stir to combine.
- Add the pork cubes and bacon to the bowl and mix vigorously using your hands making sure all the pieces are well coated.
- Store in a covered container or gallon Ziploc Bags in the refrigerator overnight.
- In the morning, pull the marinated pork pieces out of the refrigerator and grind them using a medium plate. Rebag and put back in the refrigerator for two hours or the freezer for 1 hour.
- Grind a second time using a small plate. Mix briefly with your hand to distribute the spices but not enough to let the fat get greasy. If need be, refrigerate further. This is important to the final texture.
- Prepare the casings per instructions on the package and load the stuffer horn, tying off the end. Poke a small hole in the casing to help release any air bubbles.
- Stuff the casings. Do not stuff the casing tightly. Save some room to twist into links.
- Twist into 6-inch links. Poke small holes in the links to release any air bubbles that may swell during smoking.
- Be sure to fill the smoker waterpan up so the links don't dry out. Fire up the smoker and add a couple chunks of applewood. Hang the hot links.
- Smoke at 130°F for the first hour. Add more applewood if necessary.
- Smoke at 150°F for the 2nd hour. Add more applewood if necessary.
- Raise the smoker temperature to 190°F-200°F and continue to smoke the links to an internal temperature of 152°F. Add more applewood if necessary.
- Place the hot links in a container and seal. Allow to cool and place in the refrigerator to allow the smoke to mellow.
- Serve quickly grilled with mustard and pickled red onions. - - https://cookpad.com/us/recipes/361412-easy-quick-pickled-red-onions
So that’s going to wrap it up for this special food texas hot links recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
