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If you want to use TQ instead of the Modern Cure it works just fine..just sub the TQ for the salt ration. Or if you want to make some real low nitrate models you can sub 1 t. of TQ for the modern cure and go ahead and use salt along with it. Still make them nice and red and unless you gonna cold smoke em should work just fine. I made a bunch of batches like that and it never kilt me.
bigwheel
Genuine Texas Hotlinks (Revised 09/07/00)
6-7 lbs. Boston Butt
1 bottle beer..Shiner Bock works good
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
3 T. Pickling Salt
2 T. Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. Modern Cure
1 t. ground bay leaves
1 t. whole anise seeds
1 t. corriander
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 the grinder. Pour the spiced liquid over the
meat and mix well. Run spiced meat 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.
Shiloh Cookers
Fort Worth, TX
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
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I hope that this information is of some use to you
kind regards
Parson Snows
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Best wishes
RM