Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, texas hot links. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Texas Hot Links is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Texas Hot Links is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook texas hot links using 22 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Texas Hot Links:
- Prepare Spicy Cure Paste
- Prepare 1 bottle of beer
- Take 2 tbsp coarsely ground black pepper
- Prepare 2 tbsp red pepper flakes
- Take 2 tbsp cayenne pepper
- Prepare 2 tbsp Hungarian paprika
- Prepare 3 tbsp kosher salt
- Prepare 2 tbsp mustard seeds
- Make ready 1/4 cup garlic, minced
- Make ready 1 tbsp garlic powder
- Take 1 1/4 tsp Prague powder #1 (6.25% sodium nitrate)
- Make ready 1 tsp bay leaf, ground
- Take 1 tsp coriander
- Make ready 1 tsp dried thyme
- Take 1 tsp whole anise seed
- Get 1 tsp msg (I use Accent)
- Prepare 1/2 cup non-fat dried milk (optional, see notes)
- Get Ingredients
- Prepare 6 lb Boston butt (fat somewhat trimmed)
- Make ready 1 lb fatty bacon
- Get natural hog casings
- Get 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 with this special food texas hot links recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
