Texas Style Hot Links

[DogYeller]

2 pounds pork butt
1 pound beef chuck
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons chopped garlic
1 tablespoon ground black pepper
2 teaspoons red pepper flakes
1 teaspoon Prague Powder #1; (curing salt)
1/2 cup ice water
4 teaspoons salt
1 pinch ground allspice
1 pinch ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours.

I usually have mine with Home Brew.

I used to use this recipe. They taste better but it's hard on my blood pressure.

5 pounds boston butt
2 pounds lean beef
1 cup cold beer
2 T. fresh ground black pepper
2 T. crushed red pepper
2 T. Hungarian Paprika
1 T. cayenne pepper
1 T. minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer onto the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and 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.