Texas Hot Links - Homemade Sausage Recipe - Smokin' Joe's Pit BBQ

welcome back to my channel i'm joe with smoking joe's pit bbq on today's video we're going to be making up some texas hot links stay tuned [Music] [Music] all right so let's go over the ingredients for our texas hot links i've got 14.2 pounds of beef and 19.6 pounds of pork that's a total of 15 345 grams got 169 grams of kosher salt 107 grams of black pepper 92 grams of garlic powder 92 grams of onion powder 38.36 grams of a pink curing salt 92 grams of smoked paprika and i gotta tell you check out this brand right here spore seasonings i will be leaving a link inside the description box on where you guys can buy this smoked paprika and i got to tell you it is way better than regular paprika you can also get a really nice big bottle of the pink curing salt from spore seasonings we're also going to be using 46 grams of cayenne pepper that's going to give us a little bit of heat now if you want it a little bit hotter i would definitely add a little bit more of the cayenne pepper but i don't want them too hot 61 grams of mustard seed or you can use a mustard powder as well then i'm using 153 grams of a non-fat dry milk powder this is going to be our binder now as far as the liquid you can use whatever you want on this recipe i'm going to be using a lone star beer all right so as far as the meat that i'm going to be using i've got a ton of trim that i found in my deep freezer i've got brisket trim i've got some prime rib trim right here check that out i've got some rib trimmings leftover pork shoulder right here so i'm going to be using all of this trim to make these sausages just going to take everything out of the packages and by the way check out these beautiful knives for meat that's what i'm going to be using to cut the whoa this is super sharp that's what i'm going to be using to cut up all this meat check this out super sharp oh man here's some rip trim some prime rib trim [Applause] and some good old-fashioned brisket trim all right so i'm just going to cut all this meat down into smaller cubes just so they fit down the chute of your grinder and i will bring you guys right back all right so i've got all the meat cut up now one of the pork shoulder pieces that i had did have a bone in it so i weighed it out it weighed nine grams so i just grabbed nine grams of bacon just to make it easy so i'm going to grind all this up got my foot pedal for my meat grinder right here now i did have my grinder head inside the freezer overnight so it is really nice and cold it's very important to keep your meat cold any time that you're making sausages that way the meat doesn't smear on you just makes things a lot easier and by the way this meat was partially frozen as well all right so i'm going to grind all this meat up and i'll bring you guys right back all right so i wanted to bring you guys back to show you this little pro tip right here so i am at the end of my grind now you still have a little bit of meat inside your grinder head right here so i just got a cup of ice right here i'm gonna dump that in there now what the ice is gonna do is it's gonna push the rest of that meat through the grinder head right here here we go [Applause] look at all that extra meat and there we have it all right so i've got my mixer hooked up to my grinder i'm just going to load up all of this meat remember i said this is ice cold so there's no need to pop this back inside your freezer this is a 50 pound mixer and we have about 33 pounds of meat right now so this is perfect all right so at this point i'm going to go ahead and add all my ingredients here's our dried milk powder i'm also going to add some crushed ice just to keep everything ice cold it's about a cup and a half i'm gonna add one lone star beer i'm gonna start mixing it up all right so our meat is nice and tacky and i ended up using three beers check that out really nice and tacky and that's what you want so i did tip the mixer over if i turn on the grinder the meat should slip right out check this out [Music] all you got to do is reach in here get the little pieces all right so i'm gonna grab some of this sausage mixture fry it up make sure the seasoning is okay i'm gonna place this in my fridge for about 30 minutes and i'll bring you guys right back all right so i've got the patty fried up it's got a really nice red color let's see how we did look at that color so this is super tasty have a little bit of heat coming from that cayenne pepper but i gotta tell you that smoked paprika is giving it some really nice color and some delicious flavors this is ready so these texas hot links that i'm making on today's video are very popular item out in east texas they're not always hot but some can be so i'm going to get my stuffer ready and i'll bring you guys right back all right so i've got my stuffing canister straight out of the freezer time to load it up now when you're loading this you want to try to remove any air pockets okay so stuff it down in there and pack it in really nice and tight removing any air pockets and do the same thing for the next layer pack it in there all right so i've got my 15 pound container filled up let's load it up on our stuffer lower down that piston just like that load up the horn i like to spray a little bit of avocado oil on my horn just like this all right turn that handle get your mixture to the tip of your horn got my casings here that have been in warm water for about an hour now just find the end sometimes this can get a little tricky just like that stick a couple of fingers in there pick up some of this warm water just to flush out the casing and the water actually helps get the casing on your horn as well [Music] tie a knot at the end all right and start stuffing beautiful red color all right so i'm going to stuff these casings up and i'll bring you guys right back all right so i've got all the casings stuffed up now if you do have some air pockets just grab yourself a sausage breaker and pop those little air pockets pretty simple process all right so i'm going to make these texas hot links seven inches long and i do have my tray marked at seven inches right here so measure out seven inches real simple process pinch measure another seven inches pinch right here and then just twirl your casing just like that until it's nice and tight usually a couple of twirls is all you need seven inches pinch seven inches pinch and twirl all right i got a ton of sausages to twist up i'm going to pop them in my fridge for about two hours let the casings get nice and dry then i'm going to fire up my bison 1 000 gallon smoker i'm going to cold smoke them at 150 degrees stay tuned all right so three hours of rest in my fridge i've got my smoker running at 150 degrees time to load up these sausages check these out really nice color all right so let's load up the sausages here and i've got a ton of them so i'm just going to spread them out evenly got plenty of room and i bison 000 gallon smoker all right so i'm going to finish loading up the sausages and i'll bring you guys right back all right so i've got the sausages loaded up we're running at 150 degrees i haven't let this run for two hours at that point we'll bring you guys back i'm going to take a look at the sausages and at that point we're probably going to crank up the temperature to 170 degrees stay tuned all right so two hours into our cook i do want to mention that i am using gourmet wood products post oak for this cook and these splits are the perfect size to maintain your pit at that low 150 degrees i'm adding about one every 45 minutes or so and again my pit has been holding steady at 150 degrees so let's take a look at these sausages oh yes check out that beautiful red color so these sausages have a really nice red color exactly what a texas hot link should look like so i'm going to crank the temperature up to 160 degrees let that go for about an hour then on the fourth hour i'm going to crank it up to 175 degrees at that point it shouldn't take very long to get an internal temperature of 145 degrees stay tuned all right so it's been four hours and our sausages have hit 147 degrees which is perfect and here we go check out that nice red color what i'm going to do next is i'm going to take these inside once i'm inside i'm going to pour the ice cold water over the sausages so we will see you guys inside stay tuned all right so i ran the sausages under cold water just to cool them off i'm going to add some ice i'm also going to fill this up with water to chill these down so after these sausages cool down for about 30 minutes i'm gonna grab a few of these toss them back inside my smoker that's running at 275 degrees and cook them up get them nice and warm on the inside i know this is a very common question but you got to trust the process we'll bring you guys back in a minute all right so the texas hot link sausages are ready the total cook time at 275 was only 30 minutes again after the sausages cooled down in that ice water so let's cut into one of these bad boys i'm thinking we cut into this big boy right here look at this super girthy nice and red that is a texas hot link right there check out how firm these sausages are super bouncy all right that's enough basketball let's slice into this bad boy oh my goodness perfect texture look at that nice and juicy i am squeezing it a little bit oh yes man this knife from meat is super sharp man look at that that is absolutely perfect got a good amount of pepper get that mustard seed in there and it's nice and juicy let's give this bad boy a try all right let's give this texas hot link a try and see how we did look at that beauty man that spice level and that smoke level is absolutely perfect so i told myself i wouldn't say this but this is the best darn sausage i've ever made i know that you guys have heard me say that several times but this texas hot link is very special so i always ask myself when i make a sausage what would i do different and i gotta tell you i wouldn't change anything on this texas hot link it's that good i hope you guys enjoyed this texas hot link sausage video if this is the first time to my channel do me a favor hit that subscribe button and if you like this video give me a thumbs up until next time joe with smoking joe's play barbecue see ya [Music]

Channel: Smokin' Joe's Pit BBQ

Views: 221,825

Keywords: texas hot links, hot links, how to make sausage, sausage, meat, smoked sausage, texas sausage, homemade sausage, texas, recipe, food, bbq, how to make hot links, sausage links, pork sausage, cooking, barbecue, homemade, hot links recipe, homemade hot links, bbq sausage, texas bbq, texas brisket, recipes, how to make east texas hot links, how to make sausage links, texas sausage making, pittsburg hot links, offset smoker, how to cook, franklin bbq, smokin joes pit bbq, meat your maker

Id: LraCFhhOz2A

Length: 14min 25sec (865 seconds)

Published: Mon Jun 06 2022