| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 6 |
lb |
Boston Butt; up to 7 |
| 1 |
c |
Water |
| 2 |
tb |
Course ground black pepper |
| 2 |
tb |
Crushed red pepper |
| 2 |
tb |
Cayenne |
| 2 |
tb |
Hungarian Paprika |
| 2 |
tb |
Mortons Tender Quick |
| 1 |
tb |
Kosher Salt |
| 1 |
tb |
Whole mustard Seeds |
| 1 |
tb |
Minced fresh garlic |
| 1 |
tb |
Granulated garlic |
| 1 |
tb |
MSG |
| 1 |
ts |
Ground bay leaves |
| 1 |
ts |
Whole anise seeds |
| 1 |
ts |
Corriander |
| 1 |
ts |
Ground thyme |
INSTRUCTIONS
Ok..here is my special revised patented recipe for Genuine Texas Hotlinks.
Mix all the spices, cure, and garlic into the water and place in
refrigerator while you cut up the meat to fit in the grinder. Pour the
spiced water over the meat and mix well. Run meat and spice mixture through
the fine plate and mix again. Stuff into medium hog casings. Smoke or slow
grill till they are done. Wrap in a piece of bread and slap on the mustard
heavy.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Sep
29, 1999, converted by MM_Buster v2.0l.
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