Texas Smoky Links |
Course : Sausages
Serves: 1 |
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Ingredients:
2 pounds pork butt |
1 pound beef chuck |
1 teaspoon ground coriander |
2 teaspoons ground cumin |
2 teaspoons garlic chopped |
1 tablespoon ground black pepper |
2 teaspoons red pepper flakes |
1 teaspoon Prague Powder No 1 |
1/2 cup ice water |
4 teaspoons salt |
1 dash ground allspice |
1 dash ground cloves |
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Preparation / Directions:
Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours.
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