Texas Hot Guts Sausage.
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#31 by
Bentley on 11 Sep 2023
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!
Bentley
#32 by
Bar-B-Lew on 11 Sep 2023
Looks great
Bar-B-Lew
#33 by
yorkdude on 11 Sep 2023
Quote from: Bar-B-Lew on September 11, 2023, 12:44:35 PM
Looks great
Yes they do, nicely done.
yorkdude
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