Recommendation to Preparing Appetizing Texas Hot Links
Wishing to eat Texas Hot Links a best restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with clear instructions on preparing a Texas Hot Links like a famous chef made.
We hope you got benefit from reading it, now let's go back to texas hot links recipe. You can have texas hot links using 22 ingredients and 15 steps. Here is how you cook that.
To prepare an unforgettable Texas Hot Links, here are the ingridients required:
- Prepare of Spicy Cure Paste.
- Use 1 of bottle of beer.
- Prepare 2 tbsp of coarsely ground black pepper.
- Use 2 tbsp of red pepper flakes.
- Use 2 tbsp of cayenne pepper.
- Get 2 tbsp of Hungarian paprika.
- Provide 3 tbsp of kosher salt.
- Use 2 tbsp of mustard seeds.
- You need 1/4 cup of garlic, minced.
- Use 1 tbsp of garlic powder.
- You need 1 1/4 tsp of Prague powder #1 (6.25% sodium nitrate).
- Use 1 tsp of bay leaf, ground.
- Use 1 tsp of coriander.
- Provide 1 tsp of dried thyme.
- Use 1 tsp of whole anise seed.
- Provide 1 tsp of msg (I use Accent).
- Prepare 1/2 cup of non-fat dried milk (optional, see notes).
- Prepare of Ingredients.
- Provide 6 lb of Boston butt (fat somewhat trimmed).
- Prepare 1 lb of fatty bacon.
- Prepare of natural hog casings.
- You need of apple wood chunks for smoking.
After preparing the components, next you are ready to prepare your tasty Texas Hot Links by following the guidances below:
- 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.
That was the year Doc Henderson purchased a roadside beef hot link stand in hopes of making a good living for his family. Half a century later, not much has changed. If you can't get to the little Texas Hill Country town though, you can order some online. The young ones working there have no idea what I want when I ask for "Hot Gut" - But we always figure it out. Pittsburg Hot Link Restaurant is proud to support the city of Pittsburg, Texas- the Hot Link Capital of Texas.
Recipe : Texas Hot Links
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