Texas smoky links
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork butt |
| 1 | pounds | Beef chuck |
| 1 | teaspoon | Ground coriander |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Chopped garlic |
| 1 | tablespoon | Ground black pepper |
| 2 | teaspoons | Red pepper flakes |
| 1 | teaspoon | Prague Powder #1; (curing salt) |
| ½ | cup | Ice water |
| 4 | teaspoons | Salt |
| 1 | pinch | Ground allspice |
| 1 | pinch | Ground cloves |
Directions
Grind pork ⅜ plate-beef ¼" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.
Compliments of Garry's Home Cookin' garhow@...
Recipe by: John "Smoky" Mitchell Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997