Snipe Posted October 21, 2008 Report Share Posted October 21, 2008 I made a 10lb. batch of Texas Hotlinks... Ready to grind...... I did a 60/40 Venison/Pork mix... Meat mixed and ready for the seasoning.... Now, its starting to look like Texas Hotlinks.... Stuffed and ready for the frig, let the cure set up... Pulled and cooled, ready to bloom Looks real good after 3 hours of blooming.. Vacuumed sealed and ready for the freezer and shipping some to friends.. .. Heres the recipe... For Fresh Sausage 6 Lbs. Venison 4 Lbs. Fatty Pork (I like using Pork Steaks) 1 Bottle Of Beer 3 Tbs. Black Pepper 3 Tbs. Crushed Red Pepper 3 Tbs. Cayenne Pepper Powder 3 Tbs. Paprika 3 Tbs. Kosher Salt 3 Tbs. Mustard Seed 1/3 cup Garlic, Minced I like Fresh 1 3/4 Tsp. Garlic Powder 1 3/4 Tsp. MSG 1 3/4 Tsp. Bay Leaves , Ground 1 3/4 Tsp. Coriander 1 3/4 Tsp. Thyme, Dried Mix all spices with beer refrigerate for about 2-3 hours whisking about every 30 minutes.. Grind you meat.. If you like a fine smooth texture sausage use the 1/8" plate... If you like it with a bit more texture use the 1/4" plate.. Mix meat well... add spice mixture and stuff into casings.. Smoke to internal temp of 152* then put in cold water to bring the temp down to around 100* ... Then hang them to bloom.. If you want to cure your sausage and hot smoke it Omit the salt and use 1 3/4 tsp per pound of Tender Quick... rest in frig for the night before smoking.. . Quote Link to comment Share on other sites More sharing options...
rookieee Posted October 21, 2008 Report Share Posted October 21, 2008 thanks for the recipe i will try it this week-end and let you know how it came out Quote Link to comment Share on other sites More sharing options...
redryder Posted October 21, 2008 Report Share Posted October 21, 2008 Everytime I look at one of your posts I get hungry! What the heck is blooming? Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 21, 2008 Author Report Share Posted October 21, 2008 Everytime I look at one of your posts I get hungry! What the heck is blooming? Blooming is a term used when you remove your sausage from the smoker and let hang after cooling them down.. The longer they hang at room temp the deeper color they become... Sausage making is easier than most think. I have save thousands of dollars doing my own processing and making my own sausage.. Quote Link to comment Share on other sites More sharing options...
QDMAworks4me Posted October 22, 2008 Report Share Posted October 22, 2008 Man do they look good!!! Quote Link to comment Share on other sites More sharing options...
Guest Mark_85 Posted October 28, 2008 Report Share Posted October 28, 2008 I think this recipe calls for two beers. One for the hotlinks and one for the man making the hotlinks! Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 29, 2008 Author Report Share Posted October 29, 2008 I think this recipe calls for two beers. One for the hotlinks and one for the man making the hotlinks! You catch on very fast grasshoppa... Quote Link to comment Share on other sites More sharing options...
Guest Brutal Posted October 29, 2008 Report Share Posted October 29, 2008 Those sure do look really good! Now I just need to store some cash away for a grinder, stuffer, scale! Quote Link to comment Share on other sites More sharing options...
MCH Posted October 29, 2008 Report Share Posted October 29, 2008 Vacuumed sealed and ready for the freezer and shipping some to friends.. The local post office must be slower than usual....I still haven't received my package.:D:D Looks good Snipe! Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 29, 2008 Author Report Share Posted October 29, 2008 The local post office must be slower than usual....I still haven't received my package.:D:D Looks good Snipe! That batch is all gone... But I will be more than happy to send you some the next time I mix up some.. Gun season starts Saturday... Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted October 29, 2008 Report Share Posted October 29, 2008 Thanks for the recipe.....might just try this one... Looks great.. Quote Link to comment Share on other sites More sharing options...
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