Third Attempt at All Beef Texas Hot Guts

Sausage making and curing meats.

Moderator: TBBQF Deputies

fatbackjones
Pilgrim
Posts: 21
Joined: Thu Jan 17, 2013 12:48 pm
Location: Arlington, Texas
Contact:

Re: Third Attempt at All Beef Texas Hot Guts

Postby fatbackjones » Mon Jun 23, 2014 2:53 pm

Yep
User avatar
jmcrig
Bandolero
Posts: 596
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: Third Attempt at All Beef Texas Hot Guts

Postby jmcrig » Mon Jun 23, 2014 3:35 pm

fatbackjones wrote:Yep

My thoughts on that; if you are cooking it in your smoker 225 to 275 degrees, there is no need to cure. Another flavor profile to deal with. I treat mine as fresh sausage. Once I let it dry after stuffing, and it's not going to be used within two days. I freeze it. doesn't hurt it at all.
Mark Crigler
User avatar
The Idiot
Pilgrim
Posts: 13
Joined: Sat Jul 13, 2013 3:02 am
Location: West Sussex, UK
Contact:

Re: Third Attempt at All Beef Texas Hot Guts

Postby The Idiot » Thu Oct 02, 2014 3:16 am

I'm slowly working towards a Hot Gut type of sausage, although I'm more interested in doing something that suits me than trying to emulate others!

The recipe is here. Hope I don't hack off anyone posting a link, but I don't fancy retyping it!
The Idiot Gardener - gardening, brewing, charcuterie, cooking and banjo playing, all without any clue whatsoever!
User avatar
Boots
Wordsmith
Posts: 3031
Joined: Sat Jul 23, 2011 12:16 pm
Location: McKinney, Texas, USA!
Contact:

Re: Third Attempt at All Beef Texas Hot Guts

Postby Boots » Thu Oct 02, 2014 3:24 pm

jmcrig: How ' bout Boudin?
BE WELL, BUT NOT DONE
Hank: "Do you know how to start a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
User avatar
spacetrucker
Outlaw
Posts: 1154
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Third Attempt at All Beef Texas Hot Guts

Postby spacetrucker » Sun Oct 05, 2014 11:26 am

that's a nice write up on the hot gut recipe, enjoyed the read...
Good Cue to ya..
User avatar
jmcrig
Bandolero
Posts: 596
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: Third Attempt at All Beef Texas Hot Guts

Postby jmcrig » Thu Oct 09, 2014 5:03 pm

Boots wrote:jmcrig: How ' bout Boudin?

Have not gotten into Boudin yet. But I do have a Louisiana connection for it. Not a big liver fan. Sorry I haven't posted much lately. On a three week BBQ and Blues Bucket List Tour. In San Antonio right now.
Mark Crigler

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 2 guests