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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.



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