So I seen Reinhards post the last week on Willies hot links and thought them would be good as a snack stick so here it goes,, I doubled his recipe and made 10lbs of 80/20beef from the freezer.... These will be going to Hunting camp next week.
5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dry'd powdered milk
here are the players
Powdered milk and Mustard seeds laid out on the beef
Beer before cure was added
Beer after Cure # 1 was added look at that foam!!!
The rest of the players getting all funky
all mixed in and let set for a few minutes before adding to the meat
All mixed in
Next 10lb batch - I love this flavor
added beer to this one also, I usually do water but thought what the heck,, I added 10oz drank the other 2 LOL then had to go find more cause they tasted SO GOOD
All mixed up, this sat in the fridge while we were stuffing the first batch and boy was it mixed good when we mixed it into the meat.
Stuffing into 21MM Mahogany casings
Did not want to start another strand so Found a piece of 19mm but it was brittle and blew out, then I made a caseless log out of the bottom of the LEM Stuffer
The above pic you can see I only had two blow outs on the Mahogany casing
In the smoker at 130 for 2hrs then I will bump 10* each hour till Smoker temp gets to 170 and IT gets to 152* That Probe I am using just to double check smoker temp
FULL SMOKER TODAY ON LABOR DAY
Thanks for Looking
DS
5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dry'd powdered milk
here are the players
Powdered milk and Mustard seeds laid out on the beef
Beer before cure was added
Beer after Cure # 1 was added look at that foam!!!
The rest of the players getting all funky
all mixed in and let set for a few minutes before adding to the meat
All mixed in
Next 10lb batch - I love this flavor
added beer to this one also, I usually do water but thought what the heck,, I added 10oz drank the other 2 LOL then had to go find more cause they tasted SO GOOD
All mixed up, this sat in the fridge while we were stuffing the first batch and boy was it mixed good when we mixed it into the meat.
Stuffing into 21MM Mahogany casings
Did not want to start another strand so Found a piece of 19mm but it was brittle and blew out, then I made a caseless log out of the bottom of the LEM Stuffer
The above pic you can see I only had two blow outs on the Mahogany casing
In the smoker at 130 for 2hrs then I will bump 10* each hour till Smoker temp gets to 170 and IT gets to 152* That Probe I am using just to double check smoker temp
FULL SMOKER TODAY ON LABOR DAY
Thanks for Looking
DS