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Texas Hot Links.
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<blockquote data-quote="jpfrog" data-source="post: 2885508" data-attributes="member: 32525"><p>Looks great!</p><p></p><p>I made a few batches myself in the spring- I like to do about 20lbs at a time. Then I smoke them for a few hours to get smoke flavor into them before chilling in an ice bath and vac sealing. They will hold for months like this if frozen. When ready to cook, just throw on the grill or smoker if doing other meats and bring up to 155F or so, and they're ready to chow down!</p><p></p><p>My "house" links are mild and garlicky, and my jalapeño cheddar are exactly what they sound like. I also do hot links that are all beef and heavy on the cayenne for a good spicy kick. Love seeing other people do them all over the globe- great for inspiration!</p></blockquote><p></p>
[QUOTE="jpfrog, post: 2885508, member: 32525"] Looks great! I made a few batches myself in the spring- I like to do about 20lbs at a time. Then I smoke them for a few hours to get smoke flavor into them before chilling in an ice bath and vac sealing. They will hold for months like this if frozen. When ready to cook, just throw on the grill or smoker if doing other meats and bring up to 155F or so, and they’re ready to chow down! My “house” links are mild and garlicky, and my jalapeño cheddar are exactly what they sound like. I also do hot links that are all beef and heavy on the cayenne for a good spicy kick. Love seeing other people do them all over the globe- great for inspiration! [/QUOTE]
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