Name: Texas Smoky Links
Ingredients: 2 lb Pork butt; 1 lb Beef chuck; 1 ts Ground coriander; 2 ts Ground cumin; 2 ts Chopped garlic; 1 tb Ground black pepper; 2 ts Red pepper flakes; 1 ts Prague Powder #1; (curing salt); 1/2 c Ice water; 4 ts Salt; 1 pn Ground allspice; 1 pn Ground cloves

Every practice and every game is an opportunity to lead our children. Often, as parents, we think we have fulfilled our duty by simply attending our children’s games and cheering. Not so! We are called to so much more. Informed by the gospel, we are called to lead our children wisely. Before the game, this [means] preparing them to keep biblical priorities in mind while they play. After the game, this [means] celebrating their expressions of godly character more than we celebrate their skill for the final score. Every moment our children spend in sports is a teaching moment.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Meats		Sausage	1	Servings

INGREDIENTS

2	lb	Pork butt
1	lb	Beef chuck
1	ts	Ground coriander
2	ts	Ground cumin
2	ts	Chopped garlic
1	tb	Ground black pepper
2	ts	Red pepper flakes
1	ts	Prague Powder #1; (curing salt)
1/2	c	Ice water
4	ts	Salt
1	pn	Ground allspice
1	pn	Ground cloves

INSTRUCTIONS

Grind pork 3/8 plate-beef 1/4" 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' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net
Recipe by: John "Smoky" Mitchell
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13,
1997

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”