Preparation:
N: Texas smoked sausages are made with -- depending on your beef and pork; vary the proportions to -- preference and suit your taste. Hot smoke or cold the -- attitude using sausages curing salts.
1/2 pound beef chuck 2 pounds pork butts 1/2 pound back fat 1 teaspoon ground coriander 2 teaspoons cumin, ground 2 teaspoons garlic, chopped pinch ground allspice, cloves 1 tablespoon black pepper, coarsely ground 2 teaspoons crushed red hot pepper 1 teaspoon curing salts (optional) 1/2 cup water 4 teaspoons kosher salt wide hog casings
Grind the pork through a 3/8-inch plate. Grind the beef and pork fat through a 1/4-inch plate. Mix the ground meats with all the remaining ingredients except the casings. Add the curing salts if the sausage is to be cold smoked. Stuff the sausage into wide hog casings, and tie into 8-inch links. If cold smoking, air-dry overnight in a cool place and smoke the sausage for at least 12 hours. Otherwise, dry overnight in the refrigerator and hot smoke sausage to an internal temperature of 155øF. Refrigerated, the sausage will keep for one week, frozen for 2 months |
