Made, smoked, and bagged just in time for all of the holiday beggars to eat. Man they are juicy. If you are a Thai food fan, the heat of the sausage is about *** Thai. copycat Sweet Smoke sauce went perfectly with the sliced sausage.
Recipe provided if anyone has an interest.
Texas Red Hots
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Texas Red Hots
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Re: Texas Red Hots
Very nice indeed but maybe you need to call them Thaixas Red Hots
Wishing you and the Missus a great Christmas and New Years.
Wishing you and the Missus a great Christmas and New Years.
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Re: Texas Red Hots
Back atcha.
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Re: Texas Red Hots
Mightyfine sausage Señor bones
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Re: Texas Red Hots
Knocked it out, Mr.Bones!
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: Texas Red Hots
Thanks, gents.
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Re: Texas Red Hots
Looks larpin! I would definitely like to see the recipe
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Re: Texas Red Hots
Here you go Grubby:
Texas Red Hots
2 pounds beef chuck
2 pounds pork shoulder
1 lb. pork fat (ask your grocery butcher)
2 tablespoons kosher salt
1-1/2 tablespoons ground cayenne pepper
2 tablespoons red pepper, crushed
1 tablespoon garlic powder
¼ cup minced garlic cloves
2 tablespoons sweet paprika
1/3 cup granulated sugar
2 tablespoons mustard seeds
1 teaspoon bay leaves, ground
2 tablespoons coarse black pepper (freshly ground)
1 teaspoon ground cumin (add more if you want a SW flair)
1 tablespoon hot chile powder
1 tablespoon MSG (optional)
¼ cup bull flour (or another binder)
1 bottle dark or amber beer
1 tsp. pink salt
10 grams phosphates (I get mine at Butcher BBQ)
Combine all dry ingredients in a quart jar and mix well. Grind meats and fat through a medium plate, about a 4.5 mm. Place the meat in the meat mixer, and then add the beer and minced garlic. Mix a few turns, then pour in the quart jar mix of dry ingredients. Mix well. Place in the sausage stuffer and stuff 32-35 mm hog casings. Smoke at 170F until the internal temperature is 155F. Plunge in ice water to cool and prevent casing wrinkle. Dry on a rack for one hour to bloom.
You can use all beef if desired, but I prefer the mix.
Texas Red Hots
2 pounds beef chuck
2 pounds pork shoulder
1 lb. pork fat (ask your grocery butcher)
2 tablespoons kosher salt
1-1/2 tablespoons ground cayenne pepper
2 tablespoons red pepper, crushed
1 tablespoon garlic powder
¼ cup minced garlic cloves
2 tablespoons sweet paprika
1/3 cup granulated sugar
2 tablespoons mustard seeds
1 teaspoon bay leaves, ground
2 tablespoons coarse black pepper (freshly ground)
1 teaspoon ground cumin (add more if you want a SW flair)
1 tablespoon hot chile powder
1 tablespoon MSG (optional)
¼ cup bull flour (or another binder)
1 bottle dark or amber beer
1 tsp. pink salt
10 grams phosphates (I get mine at Butcher BBQ)
Combine all dry ingredients in a quart jar and mix well. Grind meats and fat through a medium plate, about a 4.5 mm. Place the meat in the meat mixer, and then add the beer and minced garlic. Mix a few turns, then pour in the quart jar mix of dry ingredients. Mix well. Place in the sausage stuffer and stuff 32-35 mm hog casings. Smoke at 170F until the internal temperature is 155F. Plunge in ice water to cool and prevent casing wrinkle. Dry on a rack for one hour to bloom.
You can use all beef if desired, but I prefer the mix.
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Re: Texas Red Hots
Thanks for the recipe, I can't wait to try it. Sounds deelish!
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Re: Texas Red Hots
X 2, I'm gunna try as well, wife bought me a mincer and sausage maker, but havnt tried the sausages yet. I'll do it in the new year when things quietening down.
Russ
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