• Just the start. This is an East Texas Sausage. The only time I can remember having some was on the BBQ Crawl in Lockhart, TX back in 2012. We got in a day early and there was a place called the Chisholm Trail BBQ I had what I believe was Hot Guts there. It was outstanding! The places that make it well don't give up their recipes. I have been trying to make one for about 15 years and never got it right. Will see how close this one is. It is an All Beef sausage, 70/30 ratio with pepper jack cheese and fresh jalapeno's! The author of the recipe recommends Brisket so that is what I am going with.

    ZtDaN7Mh.jpg

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Double grind 10mm plate, then remember you forgot the Jalapeños, so go pick them and 3rd grind. Spices (Salt, cure #1, black pepper, garlic & onion powder, paprika, turmeric, chili powder high heat dry milk powder) pepper Jack Cheese, beef bone broth. Recipe calls for the meat to be mix till a paste forms, I like that method!

    Taking a break, will pipe into casing and let dry over night so cure#1 can go to work before the are warm smoked tomorrow! Happy so far!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Will see how it looks after smoking tomorrow. At this time, it does not have the color of the recipe! All the amounts were right, it just seems like the recipe looks like it has much more paprika color to it!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Do you normally make it a paste like that? Am curious to hear what you think of the texture.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

  • I generally prefer a looser mix, but having said that, I'd try these in a heart beat. Now I'm just waiting for your verdict to see if I need to give them a go.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

  • About 2 hours at 100° in Memphis Pro with the Blazen Smoker going. (1st photo) Then Memphis pro set on 180° and the Links cooked to an IT of 145°. (2nd Photo) Then bloomed in ice water and now they will sit at room temperature for couple of hours. then i will have a late lunch. If the small amount i had yesterday is an indication of what today will be like, will need to go to 60/40!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • I am not sure if I do something technically wrong when I smoke sausage in a hog casing, but it seems to ruin the casing (fresh or in this case dried). These are unbelievable tough. The favor is decent. I will try a 60/40 ration in Round II. I would be pleased if the casing was not a fail, but because of it I must call Round I a failure!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Bentley Meredith .....I always give my snags a quick 1>2-minute blanch in boiling water then let cool down in fridge before I smoke em.

    You might like to give it a go & see what you think of the results.

    Those bangers are banging BTW. :clap: :drool:

    Z Grill MINI.....Aldi Gasser.......Thermoworks Smoke...., Masterbuilt portable Charcoal Grill.

  • Is there anything you want to change for the flavour? Or are you happy with the taste?



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

  • Round II on the Hot Guts Sausage. I decided to cube meat and add spices. It will meld over night and then be course ground. No more mixing after grinding. I like that texture for breakfast sausage, but not for this. This also non seeded Jalapeño, and a 60/40% ration on the meat/fat! Another 1Kg batch for testing! Will put this in the dried casing and not smoke and in the cellulose casing and will smoke that and then remove it. Will be a much thinner link, but will see if the skinless is the way to go!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • The recipe is a dialed in winner, that is a done deal. The cellulose casing is a winner for a "skinless" product. But you cant make a Slim Jim size sausage and call it a Hot Link, it just does not track. They make a 31mm cellulose casing, but still not sure that is big enough (for reference, the link is a 42mm). The dried hog casing, still a little tough, but better then the cold/hot smoking. They were cooked at 180° till an IT of 150°, maybe 75 minutes. The high heat chees is a winner, $10/lb. is tough to swallow, but it makes a difference when hot!


    "‘One who puts on his armor should not boast like one who takes it off.’”

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