Texas Smoky Links

Recipe Ingredients

2 lbs	908g / 32oz	Pork butt
1 lb	454g / 16oz	Beef chuck
1 teaspoon	5ml	Ground coriander
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Ground black pepper
2 teaspoons	10ml	Red pepper flakes
1 teaspoon	5ml	Prague Powder #1 - (curing salt)
1/2 cup	118ml	Ice water
4 teaspoons	20ml	Salt
1		Ground allspice
1		Ground cloves

Recipe Instructions

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours.

Source:
John "Smoky" Mitchell

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