| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Boston Butt, up to 7 |
| 1 |
c |
Water |
| 2 |
T |
Course ground black pepper |
| 2 |
T |
Crushed red pepper |
| 2 |
T |
Cayenne |
| 2 |
T |
Hungarian Paprika |
| 2 |
T |
Mortons Tender Quick |
| 1 |
T |
Kosher Salt |
| 1 |
T |
Whole mustard Seeds |
| 1 |
T |
Minced fresh garlic |
| 1 |
T |
Granulated garlic |
| 1 |
T |
MSG |
| 1 |
t |
Ground bay leaves |
| 1 |
t |
Whole anise seeds |
| 1 |
t |
Corriander |
| 1 |
t |
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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