Texas Hot Links
Texas Hot Links

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, texas hot links. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Texas Hot Links is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Texas Hot Links is something which I have loved my entire life.

In a small bowl, mix the salt, cayenne, paprika, sugar, mustard powder, pepper, coriander seeds, and chili powder. With a sharp boning knife clean the beef chuck, removing the meat and fat from the bones. Texas Hot Links, often called Texas Hot Guts or just Guts for short, are so named because the ground meat and spices are stuffed in natural casings made from intestines, usually pork, occasionally lamb, and because they are served hot, not because they are spicy hot, although some are. My recipe has some heat, not a lot.

To get started with this particular recipe, we must first prepare a few components. You can have texas hot links using 22 ingredients and 15 steps. Here is how you cook that.

  1. Prepare Spicy Cure Paste
  2. Take 1 bottle of beer
  3. Take 2 tbsp coarsely ground black pepper
  4. Get 2 tbsp red pepper flakes
  5. Prepare 2 tbsp cayenne pepper
  6. Take 2 tbsp Hungarian paprika
  7. Take 3 tbsp kosher salt
  8. Prepare 2 tbsp mustard seeds
  9. Get 1/4 cup garlic, minced
  10. Make ready 1 tbsp garlic powder
  11. Make ready 1 1/4 tsp Prague powder #1 (6.25% sodium nitrate)
  12. Make ready 1 tsp bay leaf, ground
  13. Prepare 1 tsp coriander
  14. Take 1 tsp dried thyme
  15. Make ready 1 tsp whole anise seed
  16. Make ready 1 tsp msg (I use Accent)
  17. Prepare 1/2 cup non-fat dried milk (optional, see notes)
  18. Make ready Ingredients
  19. Make ready 6 lb Boston butt (fat somewhat trimmed)
  20. Make ready 1 lb fatty bacon
  21. Make ready natural hog casings
  22. Make ready apple wood chunks for smoking

The story of DOc's hot links. 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. Check our Find Us page for a list of retailers.

  1. Cube the pork into 1-inch pieces and dice the bacon. Set aside.
  2. Combine all of the spicy cure paste ingredients in a large bowl. Stir to combine.
  3. Add the pork cubes and bacon to the bowl and mix vigorously using your hands making sure all the pieces are well coated.
  4. Store in a covered container or gallon Ziploc Bags in the refrigerator overnight.
  5. 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.
  6. 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.
  7. 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.
  8. Stuff the casings. Do not stuff the casing tightly. Save some room to twist into links.
  9. Twist into 6-inch links. Poke small holes in the links to release any air bubbles that may swell during smoking.
  10. 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.
  11. Smoke at 130°F for the first hour. Add more applewood if necessary.
  12. Smoke at 150°F for the 2nd hour. Add more applewood if necessary.
  13. 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.
  14. Place the hot links in a container and seal. Allow to cool and place in the refrigerator to allow the smoke to mellow.
  15. Serve quickly grilled with mustard and pickled red onions. - - https://cookpad.com/us/recipes/361412-easy-quick-pickled-red-onions

Half a century later, not much has changed. Check our Find Us page for a list of retailers. Today, it's the only hot link stand remaining in town, with people coming from all over the world to try this unique style of East Texas Hot Links. Doc's legendary sausages, served with Saltine crackers, have been featured in Texas Monthly, Texas. East Texas Hot Links Aren't Only Delicious, They're Links to the Past.

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