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Texas Style Hot Links

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Texas Style Hot Links

5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dried powdered milk (I added this to retain moisture)

Minced the Pork,
 

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Mixed in Dry Ingridients and Spitfire Beer,
 

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I let this sit overnight in the fridge to enhance the Flavours.


Quick taster!
 

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Casing Stuffed
 

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Made off into links, vac packed ready for freezing. 

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I then defrost and hot smoke them when I need them.

Back to The Smokin Monkey Cook Book

 

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Posted (edited)

Looking to do some beer soaked hoagies in the coming weeks that I have seen done on Youtube. Never cooked with beer before, is the Spitfire pictured above a decent type of beer to use with sausages? Was looking at some of the German/Belgian Wheat beers originally. 

Nice looking links by the way.

 

Edited by sotv

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2 hours ago, sotv said:

Looking to do some beer soaked hoagies in the coming weeks that I have seen done on Youtube. Never cooked with beer before, is the Spitfire pictured above a decent type of beer to use with sausages? Was looking at some of the German/Belgian Wheat beers originally. 

Nice looking links by the way.

 

Do not know, I am not a Beer Drinker, but they tasted OK to me.

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2 hours ago, sotv said:

Was looking at some of the German/Belgian Wheat beers originally. 

Try some of the Belgium Trappist beers.

Ice.

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8 hours ago, Smokin Monkey said:

Do not know, I am not a Beer Drinker, but they tasted OK to me.

Spitfire is a good old Kentish ale produced in Faversham - so it must be good 🥃😎

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I have drink spitfire many time, its ok, nice beer nothing special. A bitter

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