They look fantastic, Carnal! NICE work! THANK YOU for the tip on the ice for pushing the last of the meat from the auger! I've never seen that suggested. Related to the ice trick, Joe have you ever done a short video on sharpening the meat grinder's knives and truing the plates? How often do you sharpen the meat grinder's blades? Maybe you could sneak that grinder maintenance into another sausage video? I'm guessing cutting the ice is rough on the blades?
Joe, you’re the best. As a native Texan living in SC, just hearing your voice makes me feel like I’m back in south central Texas. But amateur smoker and neophyte sausage maker, videos like these change my game. ¡Muchas gracias, vato!
Looks delicious! I lived in Longview Tx for several years and developed a taste and love of hit links. I am now retired and living in Florida and cannot find them anywhere!
smokin joe you hit this one out of the park..man that was one of the hardest videos to watch and wait for the end product..fantastic job. gonna make this one real soon...thank you sir!
For those that are not familiar on how to calculate with %. Take total weight of meat in grams (Pork and Beef). Multiply the ingredient percentage by that. For example 5000g of meat. 5000 x .011(Kosher Salt) = 168.795. Enjoy 😊 100% Meat (42% Beef) (58% Pork) 1.1% Kosher Salt .71% Black Pepper .6% Garlic Powder .6% Onion Powder .25% Cure #1 .6% Smoked Paprika .3% Cayenne Pepper .4% Mustard Seed 1% Non Fat Dry Milk Powder 10% Beer FYI I know he did not add a beer %. But 10% liquid is a very safe amount of liquid to use when sausage making with a binder.
Nice video and some great tips.....also nice gear - man I would love those mincers, mixers and stuffers - my gear over here in Thailand is all hand cranked!
Made this today. It was definately a win. Ran out of casing so got to go get more tomorrow just stuck it in the fridge. Think I'll add some green onions to the bit that's left before I finish it just to try. Sure seems like it would be even better with some green onions.
Loved the insight, had always wondered about them TEXAS hot links and how you make ‘em, and boy oh boy they sure are worth it!!! Keep up the phenomenal cooking Joe!!!
150 degrees for two hours 160 for one hour 175 for another hour Once internal temperature reaches 145 degrees Cool off with Ice and water chill for 30 minutes Final cook at 275 degrees for 30 min and enjoy!
I am a nooby smoker and sausage maker and was excited to begin your video. But I doubt if 1 in 10,000 of your video viewers have the many thousands of dollars worth of professional equipment that you have. I'm sure I'm like most people. I have a KitchenAid with grinder and stuffer attachments. I either blend with the dough hook or by hand. I just can't afford the fancy expensive equipment your channel uses. Maybe you could address the problems that the average home smoker/sausage maker has. Edit: OOH! Saw your link in another comment to the "Meat" page which has equipment at all price ranges. Some of those look doable. Thanks!!
Ok now this is some bad ass looking sausage I’m looking forward to wild hog sausage gonna have to set a date during deer season and were gonna make a huge batch
I made a 5lb batch this weekend. The only thing I changed was I used ice water vs. beer. I only had IPA and didn't think that would work. This recipe hits on all levels...supper flavorful & juicy. 1.1% salt ratio is perfect. The heat level is also perfect. This recipe is definitely a winner that will be a hit at your next BBQ. Like Joe says, don't change a damm thing.
Be careful doing a test pattie when using Prague powder. Aleays do the test before adding the cure. Maybe a little is ok but why take a chance. love your videos!!
I managed a BBQ restaurant in Phoenix in the mid 80's and we used to get ''beer hots'' from Schreiners Sausage and they were so excellent. Wanting to duplicate them has bee a challenge but your's look the best. What is the heat level when using you 3 TBS of Cheyenne pepper to 15 pounds of meat?
Really enjoyed the video learn some tips and tricks so very much appreciated. I think I’m going to try and make these sausages however I do not have a smoker so I won’t have that extra depth to the sausage but they still look good and if I cook them up on the barbeque hopefully they come close to something you created.
This is amazing il definitely try this,But can i use only beef without pork in this receipe,like the whole 15,000g could it be only beef??am allergic to Pork..
great looking sausage !!!!! gotta try it myself becasue i have a few friends who dont like the standard jalapeno and cheese style and yours look slammin!!! i know you posted the recipe but do you do your spices by percentage?? if so can you post it,, thanks for sharing your great work !!
I noticed some of your recipes you smoked the sausage and a few of them you just went to the grill. Why would you do one or the other? When do you smoke and when do you grill?
A relative noob to this here in the (UK) so will go back and work out the %’s from your ingredients list. I expect the curing salt one is especially important. Thanks.
That's easy to figure out. Divide the weight in grams of the ingredient by the grams of the meat and multiply that times 100. 👍 Example 68.1÷5448x100=1.25% The important piece is the curing salt which is .25 % of the weight.
Not long, I'm thinking 3 months. The problem is that ice will build up inside and cause them to either get freezer burn and they'll start to take on a funky freezer flavor. 👍
you mentioned 3 hours resting beffore smoking, that is not enough for the pink salt to convert fuly, you need to add some Erythorbate to accelrate that
