Mountain Style Hot Links in progess

[DATsBBQ]

Been Tinkering with this recipe, think this one might be the ticket.
http://www.ncre.biz/DATsBBQ/CookLogs/MT ... links.html" target="_blank
Will let the cure set for a couple of days and smoke 'em up on Thursday.

[Big Ed]

Looks good!let us know how it turns out.

[JamesB]

Looks great! That is gonna be a HOT link fer sure with those 2Ts of gunpowder! Waiting on your further review.

[nbrdnck]

let us know how it turns out.

[BluDawg]

Dats ya owe me a keyboard I done slobbered all over this one. Those ought to be some killer links.Not hota jus mo beta.

[ChileFarmer]

Dave, very impressive. Looks good. I like the recipe too. CF

[DJ]

Ya had me up until the anise seeds. Other than that, for MY tastes, sounds good.
dj

[Gator]

Looks gud Dats - how will you cook them?

[Papa Tom]

The ingredients sound good with a slight reservation on the anise, but I'd certainly give it a try as is. So what is the verdict? Surely you fried up a patty for verification purposes.

[DATsBBQ]

Hey, its only 1/2 teaspoon of Anise Seeds for 5# of pork. Think its crazy, then omit them But I think they add a twist to the flavor profile when coupled with the brown sugar. Anyway, they need to cure for a day or two. Then plan is to smoke them on Thursday (before the snow flys on Friday) to an internal of 165° then douse in H20 for a quick rinse then allow to cool to room temp.

PT -Didn't fry anything up as all of the meat had the cure added and I wanted it all to set up. Hence the two links in wax paper.

[Pony Express]

Looking real good there DATs.

[JaCK2U2]

I see some sweat on your forehead in the near future! Looks good. Looking forward to seeing them finished!

[SteerCrazy]

I agree with James, 2T of gunpowder will certainly put the hot in hot links. I do use the gunpowder myself in place of cayenne in my sausages and you can really taste it. The recipe looks good, let us know how the heat turns out

[DATsBBQ]

Final pics posted. I subbed the Chipotle Gunpowder for the cayenne that I've been using. Thinking it may be too hot, I backed off the crushed red pepper a tad. The end result?
While there is some heat there, not enough for me. I'll go back to 2 TB of crushed red pepper. The garlic was really pronounced. Wish garlic would more consistent from head to head. Should have used less or it finer, the grinder blade failed this time

I wouldn't be afraid to boost the amount of gunpowder next time.

I agree with James, 2T of gunpowder will certainly put the hot in hot links. I do use the gunpowder myself in place of cayenne in my sausages and you can really taste it. The recipe looks good, let us know how the heat turns out

[BluDawg]

DATs I'd be proud to eat those any way you want to serve em up.