www.sausagemaking.org

I have posted this exactly as I received it. Though I have not tried this out yet people that have made them rave about them

*** Original text follows

Here ya go Parson. Fresh revision just for you.

bigwheel


Bigwheel's Genuine Texas Hotlinks (Rev 11/01/04)

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
3 T. Morton's Tender Quick
2 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme


Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced water over
the meat and mix well. Run meat and spice mixture through the fine plate and
mix again. Stuff into medium hog casings. Smoke or slow grill till they are
done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills
music and Lone Star Beer on the side.

*** Original text ends

Hope that this is of some use to you

kind regards

Parson Snows

Hey Parson - could you translate american pork cuts to the UK name? I.e. butts, picnics etc.. i always get confused.

Reading through that again - that is one hell of alot of garlic!

The Boston Butt (also know as the shoulder butt) is basically equal to two UK cuts of meat these being the Blade bone and spareribs. See sketch below



Hope that this clarifies this

as to the garlic that is exactly what the recipe called for, as I mentioned I have not made it yet but people swear by it.

kind regards

Parson Snows

Can you post a bigger version of this image?

Aris

Try this first

If you run your cursor over the image (top left hand corner) you should have a tool bar pop up. This should give you the option to save, print or email this image, or at least on the version of Windows that I am using (Windows XP Professional). You could then save this to your computer and use a program such as ACDSee or other to make it bigger or whatever you want to.

hope that this is of some use to you

kind regards

Parson Snows

What is the "2 T. crushed red pepper" in the recipe?

I would normally interpret that as paprika or possibly chilli powder. But we allready have these in the recipe.

Is it the pink peppercorns (schinus terebinthifolias, not a true pepper at all) ?

Or is it chopped fresh sweet red bell peppers?

Or something else?

Presumably T.=tablespoon and t.=teaspoon ?

I am going to have a go at them very soon anyhow (without the Prague). They look wonderful.

It's an american thing - basically dried peppers are crushed into flakes. Read more here:

http://www.apinchof.com/crushred1048.html

I suppose you could use any kind of pepper in place of this - depending on your heat tolerance.

Ancho peppers are nice - i grew some this year. You can buy seeds from http://www.chillifire.co.uk/

Aris is right on the crushed red pepper definition. On another point as I mentioned I copied this verbatim. For clarifications see below

T. = Tblspn
t. = tspn
Crushed red pepper = red pepper flakes
beer = lager or lite beer

I don't believe that Morton's Tender Quick is available in the UK, use 7 g of Prague # 1 (5.88 % nitrite content) mixed in with as mentioned in the original recipe

hope that this clears things up a bit

kind regards

Parson Snows

I think TQ has nitrate and nitrite.

Also - wonder how many ml's a 'bottle' is.

Yes Tender Quick (TQ) contains both, 0.5% Sodium nitrite, 0.5% Sodium nitrate, along with Salt, Sugar, and Propylene glycol (to keep the mixture uniform). Sold in 2 lb bags (907 g). That's all of the information that I have. Bigwheel doesn't actually mention using Lone Star beer, rather drinking it whilst enjoying the sausage. Though I would bet that as Lone Star beer is 12 fl. oz (355 ml) other brands wouldn't vary that much.

Hope that this infromation is of some use to you

kind regards

Parson Snows

Parson,

I'm just curious to know how you came to the calculation of 7g of cure #1 in place of the TQ. I may like to do a conversion like this in the future myself.

Some constants I know:

Recommended dose is 1 teaspoon of cure per 5lb (2.2kg) of meat

1 teaspoon of salt is about 4g in weight. I'm not sure about cures - the cure I have appears to be a bit less granular and less dry than regular salt.

Thanks,

Aris

Sorry but at the moment I don't have time to be messing with using Imageshack or something similar to screen capture the calculations and paste them into the reply. I have agreed in priciple that when I have finished the calculations I will forward them to Franco who will arrange for them to be posted on the web/forum.

I have taken the liberty of emailing you a DRAFT COPY of the calculations that you asked for above.

hope that these prove useful

kind regards

Parson Snows

WOW!

I had these sausages last night (low fat version) and they were really great.

The only thing I think I will do next time is increase the flaked chilli and leave out the
aniseeds.

Thank you Parson!