Smokin Monkey Posted July 26, 2018 Share Posted July 26, 2018 Texas Style Hot Links 5 pounds pork butt12 oz of good beer2 T black pepper2 T crushed red pepper2 T cayenne2 T papricka3 T kosher salt2 T mustard seeds1/4 cup diced garlic1 tsp cure #11 cup dried powdered milk (I added this to retain moisture)Minced the Pork, Mixed in Dry Ingridients and Spitfire Beer, I let this sit overnight in the fridge to enhance the Flavours. Quick taster! Casing Stuffed Made off into links, vac packed ready for freezing. I then defrost and hot smoke them when I need them. Back to The Smokin Monkey Cook Book 1 1 Quote Link to comment Share on other sites More sharing options...
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