Cliff Bartlett
R.I.P. 5/17/2021
Pork Hot Links that is. Picked a pretty poor weekend to do this as it was 106 or so both days. Had to let the meat and the grinder/stuffer components do a lot of freezer time to keep everything really cool. Came out pretty good though and I was happy with the results.
Chunked up the pork and into the freezer.
First grind, coarse. After this grind I added the seasoning. Cattlemen's 8 Second Ride, Code 3 Grunt Rub, Smoked Gold Mustard Sauce, lots of Cayenne and some Smoked Paprika.
Second grind, fine plate.
Gave it about 60 seconds in the Food Processor to achieve the primary bind. Back in the freezer to chill.
Got 'em stuffed. Natural hog casings. No blowouts and decent links. Kept out about a half pound for frying later.
Ran the WSM at 225, apple wood for smoke. Took a little over an hour for the links to reach 165 IT.
Wow, these are great! Heat level is just right and the spices added tons of flavor. Will be doing them again, soon. Thanks for looking everyone.
Chunked up the pork and into the freezer.
First grind, coarse. After this grind I added the seasoning. Cattlemen's 8 Second Ride, Code 3 Grunt Rub, Smoked Gold Mustard Sauce, lots of Cayenne and some Smoked Paprika.
Second grind, fine plate.
Gave it about 60 seconds in the Food Processor to achieve the primary bind. Back in the freezer to chill.
Got 'em stuffed. Natural hog casings. No blowouts and decent links. Kept out about a half pound for frying later.
Ran the WSM at 225, apple wood for smoke. Took a little over an hour for the links to reach 165 IT.
Wow, these are great! Heat level is just right and the spices added tons of flavor. Will be doing them again, soon. Thanks for looking everyone.