Texas smoky links

Yield: 1 Servings

Measure 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

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

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