MyBarbecuePal.com

[BBQnFools_Tom]

Recipe by Jim Minion:

Texas Hot Links

1 pound Pork butt
1/4 bottle Beer
1 teaspoon Black pepper, coarsely ground
1 teaspoon Red pepper, crushed
1 teaspoon Cayenne pepper
1 teaspoon Paprika
1 1/2 teaspoon(s) Kosher (coarse) salt
1 teaspoon Dry mustard
1 tablespoon Garlic, minced
1/2 teaspoon Garlic powder
1/2 teaspoon MSG(Accent)
1/4 teaspoon Tender Quick
1/4 teaspoon Bay leaf(s) , ground
1/4 teaspoon Coriander
1/4 teaspoon Thyme, dried

PREPARATION:
Mix all spices with beer.

Grind pork for sausage.

Mix beer/spices thoroughly into the meat.

Smoke at 140 to 150 for 2 hours then raise the pit temps to 250 and take links to 160 internal.
_________________
Tom Brohamer
Owner/Partner - BBQ'n Fools, LLC
"When it comes to your BBQ, we're not Fool'n around!"
Visit us at: www.BBQnFools.com

[BBQnFools_Tom]

I cooked up a second batch, about 10 pounds, of these tasty texas hot links about a month ago. Also made 5 pounds of another sausage, which wasn't quite as tasty. Thought I'd share a couple photos:

15 pounds of sausage-


Ready for the cooker-


Just hangin' out-


You've just got to love it!


I didn't get any "after" pictures from this batch, but here is a picture from the first batch I had done several months before. That batch was made with collegen casings, whereas the ones above are natural casings.


We're talking good eats!

Regards,
Tom
_________________
Tom Brohamer
Owner/Partner - BBQ'n Fools, LLC
"When it comes to your BBQ, we're not Fool'n around!"
Visit us at: www.BBQnFools.com

[camiyou]

Whats up you guys... I'm new here!
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[BBQnFools_Tom]

Welcome Camiyou, and enjoy your visit.

Regards,
Tom
_________________
Tom Brohamer
Owner/Partner - BBQ'n Fools, LLC
"When it comes to your BBQ, we're not Fool'n around!"
Visit us at: www.BBQnFools.com