Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Texas Smoky Links

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

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.