Pittsburg Hot Link spice blend

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Purpahurl
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Pittsburg Hot Link spice blend

Postby Purpahurl » Wed Oct 16, 2013 9:16 pm

I do love the taste of Pittsburg Hot links and I would love to find a spice blend that was close. Has anyone here had any luck duplicating the Pittsburg flavor.

Thanks in advance.
sancho
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Re: Pittsburg Hot Link spice blend

Postby sancho » Fri Oct 18, 2013 2:41 pm

The closest I was able to come is the following recipe. It's not exact and wouldn't win any pepsi challenge, but it's in the same spirit of Pittsburg. I'm not willing to use the same fat content, which must be close to 60/40, as they do so I would imagine that changes the taste quite a bit. You might add a little liquid smoke, if you don't plan on smoking them, but it's not really needed. These amounts are for 1 pound of sausage. Just multiply by how many pounds you plan on making.

1.5 grams cayenne
1.5 grams crushed red pepper flake
3 grams black pepper
3 grams garlic powder
4.5 grams paprika
4.5 grams onion powder
6 grams morton's tender quick
about a half cup of water or so. It really depends on how much you're making.

Note: this recipe does not use salt. The tender quick takes care of that.
Purpahurl
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Re: Pittsburg Hot Link spice blend

Postby Purpahurl » Fri Oct 18, 2013 7:09 pm

That sounds good. I will look forward to trying it.
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Papa Tom
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Re: Pittsburg Hot Link spice blend

Postby Papa Tom » Fri Oct 18, 2013 8:32 pm

sancho wrote:The closest I was able to come is the following recipe. It's not exact and wouldn't win any pepsi challenge, but it's in the same spirit of Pittsburg. I'm not willing to use the same fat content, which must be close to 60/40, as they do so I would imagine that changes the taste quite a bit. You might add a little liquid smoke, if you don't plan on smoking them, but it's not really needed. These amounts are for 1 pound of sausage. Just multiply by how many pounds you plan on making.

1.5 grams cayenne
1.5 grams crushed red pepper flake
3 grams black pepper
3 grams garlic powder
4.5 grams paprika
4.5 grams onion powder
6 grams morton's tender quick
about a half cup of water or so. It really depends on how much you're making.

Note: this recipe does not use salt. The tender quick takes care of that.



Conversion to common units for 5 lb. of meat
7.5 grams = 1T cayenne
7.5 grams = 31/4t crushed red pepper flake
15 grams = 2T+1t black pepper
15 grams = 1T +21/4t garlic powder
22.5 grams = 1/4C paprika
22.5 grams = 3T onion powder
30 grams = 1T + 2t Morton's tender quick
tarde venientibus ossa....
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spacetrucker
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Re: Pittsburg Hot Link spice blend

Postby spacetrucker » Sat Oct 19, 2013 6:29 am

gotta ask, pardon my lack of knowledge....
Purpahurl wrote:15 grams = 1T +21/4t garlic powder

I understand 15 grams, but I think 1T is a tablespoon, plus two and a fourth teaspoon?
am I correct?
thanks
Good Cue to ya..
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Papa Tom
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Re: Pittsburg Hot Link spice blend

Postby Papa Tom » Sat Oct 19, 2013 10:50 am

spacetrucker wrote:gotta ask, pardon my lack of knowledge....
Purpahurl wrote:15 grams = 1T +21/4t garlic powder

I understand 15 grams, but I think 1T is a tablespoon, plus two and a fourth teaspoon?
am I correct?
thanks


Yes you are. I could have listed it as 1T + 2¼t but the special character ¼ doesn't always print correctly and actually if you drop the extra ¼t of garlic powder nobody'd notice but I wanted to convert as accurately as possible...
tarde venientibus ossa....
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spacetrucker
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Re: Pittsburg Hot Link spice blend

Postby spacetrucker » Sat Oct 19, 2013 12:50 pm

thanks for the clarification, I am watching and saving the recipes, once I get a good stuffer gonna try some of these...
Good Cue to ya..
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andrewospencer
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Re: Pittsburg Hot Link spice blend

Postby andrewospencer » Fri Nov 15, 2013 3:50 pm

Fabulous thread and thanks to the OP

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