Texas Red Hots

Sausage making and curing meats.

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Okie Sawbones
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Texas Red Hots

Postby Okie Sawbones » Thu Dec 21, 2017 8:34 pm

Made, smoked, and bagged just in time for all of the holiday beggars to eat. Man they are juicy. If you are a Thai food fan, the heat of the sausage is about *** Thai. Kosmos Sweet Smoke sauce went perfectly with the sliced sausage.

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Recipe provided if anyone has an interest.
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OldUsedParts
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Re: Texas Red Hots

Postby OldUsedParts » Thu Dec 21, 2017 8:41 pm

Very nice indeed but maybe you need to call them Thaixas Red Hots :texas:
Wishing you and the Missus a great Christmas and New Years. :salut: :santa:
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Okie Sawbones
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Re: Texas Red Hots

Postby Okie Sawbones » Thu Dec 21, 2017 9:05 pm

Back atcha.
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Re: Texas Red Hots

Postby egghead » Thu Dec 21, 2017 9:52 pm

Mightyfine sausage Señor bones
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Re: Texas Red Hots

Postby limey » Thu Dec 21, 2017 10:06 pm

Knocked it out, Mr.Bones! :salut:
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Okie Sawbones
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Re: Texas Red Hots

Postby Okie Sawbones » Thu Dec 21, 2017 10:20 pm

Thanks, gents.
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Re: Texas Red Hots

Postby Grubby » Fri Dec 22, 2017 10:10 am

Looks larpin! I would definitely like to see the recipe :texas:
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Re: Texas Red Hots

Postby Okie Sawbones » Fri Dec 22, 2017 10:36 am

Here you go Grubby:

Texas Red Hots

2 pounds beef chuck
2 pounds pork shoulder
1 lb. pork fat (ask your grocery butcher)
2 tablespoons kosher salt
1-1/2 tablespoons ground cayenne pepper
2 tablespoons red pepper, crushed
1 tablespoon garlic powder
¼ cup minced garlic cloves
2 tablespoons sweet paprika
1/3 cup granulated sugar
2 tablespoons mustard seeds
1 teaspoon bay leaves, ground
2 tablespoons coarse black pepper (freshly ground)
1 teaspoon ground cumin (add more if you want a SW flair)
1 tablespoon hot chile powder
1 tablespoon MSG (optional)
¼ cup bull flour (or another binder)
1 bottle dark or amber beer
1 tsp. pink salt
10 grams phosphates (I get mine at Butcher BBQ)

Combine all dry ingredients in a quart jar and mix well. Grind meats and fat through a medium plate, about a 4.5 mm. Place the meat in the meat mixer, and then add the beer and minced garlic. Mix a few turns, then pour in the quart jar mix of dry ingredients. Mix well. Place in the sausage stuffer and stuff 32-35 mm hog casings. Smoke at 170F until the internal temperature is 155F. Plunge in ice water to cool and prevent casing wrinkle. Dry on a rack for one hour to bloom.

You can use all beef if desired, but I prefer the mix.
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Grubby
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Re: Texas Red Hots

Postby Grubby » Fri Dec 22, 2017 5:50 pm

Thanks for the recipe, I can't wait to try it. Sounds deelish!
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Re: Texas Red Hots

Postby Russ » Fri Dec 22, 2017 5:52 pm

X 2, I'm gunna try as well, wife bought me a mincer and sausage maker, but havnt tried the sausages yet. I'll do it in the new year when things quietening down.

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Re: Texas Red Hots

Postby Txdragon » Fri Dec 22, 2017 9:15 pm

Gonna have to try this one. Looks fantastic!
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