Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, texas hot links. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Texas Hot Links is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Texas Hot Links is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular 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:
- Take Spicy Cure Paste
- Take 1 bottle of beer
- Take 2 tbsp coarsely ground black pepper
- Take 2 tbsp red pepper flakes
- Make ready 2 tbsp cayenne pepper
- Make ready 2 tbsp Hungarian paprika
- Get 3 tbsp kosher salt
- Make ready 2 tbsp mustard seeds
- Get 1/4 cup garlic, minced
- Take 1 tbsp garlic powder
- Make ready 1 1/4 tsp Prague powder #1 (6.25% sodium nitrate)
- Prepare 1 tsp bay leaf, ground
- Get 1 tsp coriander
- Prepare 1 tsp dried thyme
- Take 1 tsp whole anise seed
- Make ready 1 tsp msg (I use Accent)
- Take 1/2 cup non-fat dried milk (optional, see notes)
- Prepare Ingredients
- Take 6 lb Boston butt (fat somewhat trimmed)
- Get 1 lb fatty bacon
- Make ready natural hog casings
- Take 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 this up for this special food texas hot links recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to texas hot links cooking. Go on get cooking!
