Smoked Texas Hot Links

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The finished product
The finished product

Ingredients:
5 pounds boston butt
6 fl oz ice cold beer
1 Cup soy protein concentrate
3 1/2 tsp fresh ground black pepper
3 1/2 tsp crushed red pepper
3 1/2 tsp Hungarian paprika
1 3/4 tsp cayenne pepper
1 tablespoon minced fresh garlic
1 3/4 tsp granulated garlic
1 1/2 teaspoons ground corriander
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
1 1/2 teaspoons ground thyme
5 tsp Kosher salt
1 tsp Instacure #1
6 ft. 1 1/4 inch natural hog casing

Mix seasonings into ground pork
Mix seasonings into ground pork
Stuff into natural casing
Stuff into natural casing
Link sausage and hang on smoke rack to cure for 12 hours
Link sausage and hang on smoke rack to cure for 12 hours
Apply heavy smoke @ 110 degrees for 2 hours
Apply heavy smoke @ 110 degrees for 2 hours

Raise the temperature to 125 degrees and smoke 1 hour. Raise smoker temp to 155 degrees and smoke until sausage reaches an internal temp of 155 degrees. Do not let the smoker temp exceed 155 degrees or the fat will start to separate from the meat. When 155 internal temp is reached, remove from smoker and immediately shower sausage with cold water until the internal temp drops to 100 degrees. Allow to hang on smoker racks @ room temp for 3 hours to bloom. The complete directions are below.

Hang 3 hours @ room temp to bloom
Hang 3 hours @ room temp to bloom

Directions:
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Grind the meat at a small grind. Add the spiced beer into the ground meat and mix it up good. Run spiced meat mixture through the largest grind plate when stuffing into medium hog casings. Allow to cure 12 hours. Cold smoke for 2 hours. Raise smoker temp to 125 degrees and smoke 1 hour. Raise temp to 155 degrees and smoke until sausage reaches an internal temp of 155 degrees.

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2 thoughts on “Smoked Texas Hot Links

    Bill said:
    August 12, 2014 at 3:54 am

    I’ve been looking for a good hot link recipe. Thanks for the post. I’ll let you know how they turn out!

      Tom responded:
      August 13, 2014 at 4:06 pm

      Bill, since pork butt varies in fat content based on how the butcher trims it, make sure you have 20-25% fat. If you don’t have soy protein concentrate you can get it at sausagemaker.com or substitute nonfat powdered milk. Let me know how it turns out.

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