Dustin Dorsey
TVWBB Hall of Fame
I'm a big fan of Chud's BBQ youtube page. Chud is Bradley Robinson who works for Leroy and Lewis in Austin, TX. A Texas Monthly article with Evan Leroy is were I first started piecing together how to make my approximation of Texas Hot Guts. So when Bradley Robinson put out a beef sausage video I was dying to try it.
He has a recipe in the description box. I made a few changes, basically cutting the Tumeric because I didn't have any and WAY dialed down the cayenne, I guess because I'm weak.
Here's my worksheet. I changed the recipe to percentages, added cure#1 and dialed back the salt to compensate..
This my meat with the spices added. I let the meat cure over night.
Ground meat in the stuffer.
Casing loaded up.
Casings filled.
links made. I had to get creative with some butcher's twine due to a last minute blowout.
Smoked in the WSM at about 150 for 4 hours and then bumped up until internal of 153. This was my snake setup.
Smoked sausages.
Sliced.
These turned out delicious although I feel like the casings might be a little tough. The sausages very juicy with excellent smoke and flavor. Thanks for looking!
He has a recipe in the description box. I made a few changes, basically cutting the Tumeric because I didn't have any and WAY dialed down the cayenne, I guess because I'm weak.
Here's my worksheet. I changed the recipe to percentages, added cure#1 and dialed back the salt to compensate..
This my meat with the spices added. I let the meat cure over night.
Ground meat in the stuffer.
Casing loaded up.
Casings filled.
links made. I had to get creative with some butcher's twine due to a last minute blowout.
Smoked in the WSM at about 150 for 4 hours and then bumped up until internal of 153. This was my snake setup.
Smoked sausages.
Sliced.
These turned out delicious although I feel like the casings might be a little tough. The sausages very juicy with excellent smoke and flavor. Thanks for looking!