Third Attempt at All Beef Texas Hot Guts
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fatbackjones
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jmcrig
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Re: Third Attempt at All Beef Texas Hot Guts
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
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The Idiot
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Re: Third Attempt at All Beef Texas Hot Guts
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 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!
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Boots
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Re: Third Attempt at All Beef Texas Hot Guts
jmcrig: How ' bout Boudin?
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spacetrucker
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Re: Third Attempt at All Beef Texas Hot Guts
that's a nice write up on the hot gut recipe, enjoyed the read...
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Vernon
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Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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jmcrig
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Re: Third Attempt at All Beef Texas Hot Guts
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
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