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Lamb, goat, wild game, sausage, any other meats.

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SteerCrazy
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Hot Links

Postby SteerCrazy » Tue Aug 19, 2008 4:30 pm

Recipe taken from Bruce Aidells Complete Sausage Book
1 1/2 lbs Chuck
1/2 lb Pork Shoulder
1 lb Pork Back Fat
1/2 C Water
2 Tbl Chopped Garlic
1 1/2 Tbl Kosher Salt
1 Tbl Sweet Hungarian Paprika
1 Tbl Coarse Ground Pepper
2 tsp Sugar
1 tsp Dried Marjoram
2 tsp Cayenne Pepper ( I used Chipotle)
1/2 tsp Dried Sage
Pinch Ground Allspice
Pinch Cardamom
Pinch Clove
Pinch Coriander
Pinch Cinnamon
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Papa Tom
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Postby Papa Tom » Tue Aug 19, 2008 5:26 pm

SC I Thank ya......
tarde venientibus ossa....
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JamesB
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Postby JamesB » Tue Aug 19, 2008 6:02 pm

That does look good... Wonder how it scales up?
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bigwheel
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Postby bigwheel » Tue Aug 19, 2008 8:59 pm

Well think it would scale up something similar to this. Thanks to Deputy Dats for supplying the figgers. Now this take it as you mean how to weigh it instead of measuring it..which maybe you just want to make a larger batch? I aint sure now that I thunk on it. Generally if you can get the salt right the other stuff dont matter too much. Always figger on 1.5 t. salt per pound of meat. Can't hardly go wrong less you start messing around with Anise seeds.

bigwheel

>Deputy Dats say this one time.


Looks like this, if it works:
Spice Weights and Measures
This table is for approximate weights and measures of various spices and is intended as a handy compilation
in estimating quantities.
Conversion from OUNCES
1/4 1/2 3/4 1 2 3 4
Name of Spice To TABLESPOONS
---------------------------------------------------------
Allspice 1.25 2.5 3.75 5 10 15 20
Basil 1.5 3 4.5 6 12 18 24
Caraway 1.25 1.75 2.66 3.5 7 10.5 14
Cardamom 1 2 3 4 8 12 16
Celery, ground 1 2 3 4 8 12 16
Cinnamon 0.88 1.75 2.63 3.5 7 10.5 14
Cloves, ground 1 2 3 4 8 12 16
Coriander, ground 1 2 3 4 8 12 16
Cumin 1 2 3 4 8 12 16
Dill, whole 1 2 3 3.9 7.8 11.7 15
Fennel, whole 1 2.25 3.33 4.5 9 13.5 18
Garlic powder 0.75 1.5 2.25 3 6 9 12
Ginger 1.25 2.5 3.75 5 10 15 20
Mace, ground 1.33 2.75 4 5.5 11 16.5 22
Marjoram 1.5 3 4.5 6 12 18 24
MSG 0.5 1 1.66 2.2 4.4 6.6 9
Mustard 1 2 3 4 8 12 16
Nutmeg 1 2 3 4 8 12 16
Onion powder 1 2 3 4 8 12 16
Oregano 2 4 6 8 16 24 32
Paprika 1 2 3 4 8 12 16
Parsley flakes 3 6 12 16 32 48 64
Pepper, black 1 2 3 4 8 12 16
Pepper, ground 0.93 1.85 2.75 3.7 7.4 11.1 15
Rosemary, ground 1.75 3.5 5.25 7 14 21 28
Sage, ground 2.5 5 7.5 10 20 30 40
Salt 0.5 1 1.5 2 4 6 8
Savory 1.33 2.75 4 5.5 11 16.5 22
Thyme 1.75 3.5 5.25 7 14 21 28
Tumeric, ground 1.17 1.75 2.66 3.5 7 10.5 14
---------------------------------------------------------
Example: If a recipe calls for one ounce of Allspice, then you would use 5 level tablespoons.

The pdf is cleaner

BW chart 1 oz Allspice = 14.9 tsp = (4.9667) TBSP
NDSU chart 1 oz Allspice = (15tsp) = 5.0 TBSP
So probably close enough for most applications
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JamesB
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Postby JamesB » Tue Aug 19, 2008 11:04 pm

Thanks! I was just considering making a bigger batch... I gotta see if I can cipher all them #s...
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SteerCrazy
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Postby SteerCrazy » Wed Aug 20, 2008 8:56 am

the salt is perfect in this batch. These came out real smoky and had a great rich beefy taste. Excellent to mix in a pot of greens with a side of cornbread or throw on a nice soft hoagie smothered with BBQ sauce :D

Note on the paprika. I was not at my regular grocer who has sweet hungarian paprika so I used regular paprika. I don't know if the sweet would add any extra flavor but the color came out a real rich mahogany color.
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Re: Hot Links

Postby dwmoore » Thu Sep 17, 2009 9:26 pm

Thanks guys I will try this recipe.I have tried some with chile powder and thats what they tasted like.There used to be a old store in Fairfield that sold them its closed now and never found any that were as good.Most you buy taste like cereal .Yall know what I mean.Have any of yall ever stuffed your links in the collegin caseings ? I have used it on my snack sticks and came out perfect.Just havent made myself use it for my links.Darrell

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