They look fantastic, Carnal! NICE work! THANK YOU for the tip on the ice for pushing the last of the meat from the auger! I've never seen that suggested. Related to the ice trick, Joe have you ever done a short video on sharpening the meat grinder's knives and truing the plates? How often do you sharpen the meat grinder's blades? Maybe you could sneak that grinder maintenance into another sausage video? I'm guessing cutting the ice is rough on the blades?
Joe, you’re the best. As a native Texan living in SC, just hearing your voice makes me feel like I’m back in south central Texas. But amateur smoker and neophyte sausage maker, videos like these change my game. ¡Muchas gracias, vato!
Looks delicious! I lived in Longview Tx for several years and developed a taste and love of hit links. I am now retired and living in Florida and cannot find them anywhere!
Joe, that looks like Texas hot link sausage perfection! Thank you for always showing your measurements so I can calculate the percentages. The only bad thing about getting the seasoning right immediately is only one test patty! I'm sure you'll agree, that's always one of the the best parts of making sausage!
I have never had as good a hot link as I had when I lived in Germany. There was a Metzgerei about a block away from my base in Würzburg. This place was the real deal, with everything you could imagine under the glass, including head cheese. Every single hot link I have tried since got back to CONUS has been an utter disappointment. The perfection of that sausage will haunt me the rest of my life.
@@SmokinJoesPitBBQ I spent a lot of time in Frankfurt. One trip the hotel I was staying in did a breakfast spread every morning and they had little cocktail franfurters. Man, I'd eat half a plate of those, with some good cheese and a few Brötchen. Sachsenhausen-Nord was a really fun place to hang out, too.
smokin joe you hit this one out of the park..man that was one of the hardest videos to watch and wait for the end product..fantastic job. gonna make this one real soon...thank you sir!
For those that are not familiar on how to calculate with %. Take total weight of meat in grams (Pork and Beef). Multiply the ingredient percentage by that. For example 5000g of meat. 5000 x .011(Kosher Salt) = 168.795. Enjoy 😊 100% Meat (42% Beef) (58% Pork) 1.1% Kosher Salt .71% Black Pepper .6% Garlic Powder .6% Onion Powder .25% Cure #1 .6% Smoked Paprika .3% Cayenne Pepper .4% Mustard Seed 1% Non Fat Dry Milk Powder 10% Beer FYI I know he did not add a beer %. But 10% liquid is a very safe amount of liquid to use when sausage making with a binder.
Best darn ever…you’re killing me smalls!! Lol. I made you’re other favorite, jalapeño popper sausage and it was a real crowd pleaser so I guess I’m going to have to make this one too. No such thing as too much sausage lying around anyway. Keep it up, Joe. Great channel. Great bbq.
Hi Mr Joe...you know what...people in South Africa have heard of you...I am planning a visit up to the USA...I am going to want to buy just even 5 sausages from you...gosh they look Soo delicious it should be illegal 😂😂
Made this today. It was definately a win. Ran out of casing so got to go get more tomorrow just stuck it in the fridge. Think I'll add some green onions to the bit that's left before I finish it just to try. Sure seems like it would be even better with some green onions.
This will be my first sausage tried. I have missed the Costco 'Evergood' Hot Links for years they were so good and I can't find anything like it now where I live. Just have to make my own!! Yeah I don't get the ice or cooling either. Might wash off some smoke too. If you told me it 'firms up' the sausage right out of the smoker I could buy that but 'stop the cooking process' doesn't cut it. People tell me about brisket 'carryover' like you pull it at 200 F and it's going to sail on up to 205 F but I've never been able to measure it. And sausages are smaller.
Nice video and some great tips.....also nice gear - man I would love those mincers, mixers and stuffers - my gear over here in Thailand is all hand cranked!
Joe this looks great i going to give it a try. I don't have the tools that you have and will be making a smaller batch around 5Lbs total but I hope that they come out looking somewhere near as good as yours look. I am going to try the Chile Colorado sausage next! Below is what I gather from the bulk recipe. i figured roughly 6% from the beer for liquid to figure the curing salt. the below is figured per pound.. If anyone wants to check my math please do so! Texas Hot Links - Smokin' Joe's Pit BBQ 14.2 lbs Beef 19.6 lbs Pork 15,345g Total per pound: 5g Kosher Salt 3.17g Black Pepper 2.72g Garlic Powder 2.72g Onion Powder 1.2g Pink Curing Salt 2.72g Smoked Paprika 1.36g Cayenne Pepper 61g Mustard Seeds 4.53g Non Fat Dry Milk Powder 3 Lonestar Beers for Liquid 30g per pound
Loved the insight, had always wondered about them TEXAS hot links and how you make ‘em, and boy oh boy they sure are worth it!!! Keep up the phenomenal cooking Joe!!!
Joe! My Lord where have you been all my life!? Haha I’ve been looking to get into sausage making - cannot believe how amazing those look! So glad I found you channel - you got a new subscriber!!
I like this video very much. I want to ask you where did you get that meat grinder and the mixer that you can connect to the grinder.Hope you can tell me about these machines.Thank you very much
150 degrees for two hours 160 for one hour 175 for another hour Once internal temperature reaches 145 degrees Cool off with Ice and water chill for 30 minutes Final cook at 275 degrees for 30 min and enjoy!
NOTE- I mentioned the bone weighed 9 grams, it was 9 ounces. 😁
They look fantastic, Carnal! NICE work! THANK YOU for the tip on the ice for pushing the last of the meat from the auger! I've never seen that suggested. Related to the ice trick, Joe have you ever done a short video on sharpening the meat grinder's knives and truing the plates? How often do you sharpen the meat grinder's blades? Maybe you could sneak that grinder maintenance into another sausage video? I'm guessing cutting the ice is rough on the blades?
I knew 9 grams was too light! Haha
@@mikaelaking5993 I was in the groove. 😁
@@pedroarellano4266 I've never sharpened them but I might have to soon. 👍🏼
They look so good !! Come on joe you gotta sell me some I live here in el paso i can go and pick them up
Joe, you’re the best. As a native Texan living in SC, just hearing your voice makes me feel like I’m back in south central Texas. But amateur smoker and neophyte sausage maker, videos like these change my game. ¡Muchas gracias, vato!
Gracias Lance! I appreciate you watching buddy 👍🏼
The ice trick alone was worth watching the video for. I'll be trying this recipe out!
Texas Hot Links - Smokin' Joe's Pit BBQ
14.2 lbs Beef
19.6 lbs Pork
15,345g Total
169g Kosher Salt
107g Black Pepper
92g Garlic Powder
92g Onion Powder
38.36g Pink Curing Salt
92g Smoked Paprika
46g Cayenne Pepper
61g Mustard Seeds
153g Non Fat Dry Milk Powder
3 Lonestar Beers for Liquid
謝謝您的分享!
When it comes to sausage making you can't do better than coming to Joe's . He offer's so much variety.
I cannot thank you enough for sharing your recipes with exact amounts of seasoning
Looks delicious! I lived in Longview Tx for several years and developed a taste and love of hit links. I am now retired and living in Florida and cannot find them anywhere!
This video is by far THE BEST VIDEO EVER for making hot links THANK YOU FOR POSTING!!
You are the sausage king of Texas
just made my very first sausage, a mennonite farmer sausage, and i'm hooked! Love your channel and have learned so much, thank you.
Joe, that looks like Texas hot link sausage perfection! Thank you for always showing your measurements so I can calculate the percentages. The only bad thing about getting the seasoning right immediately is only one test patty! I'm sure you'll agree, that's always one of the the best parts of making sausage!
🤣 So true. Thanks for watching Rick. 👍🏼
I have never had as good a hot link as I had when I lived in Germany. There was a Metzgerei about a block away from my base in Würzburg. This place was the real deal, with everything you could imagine under the glass, including head cheese. Every single hot link I have tried since got back to CONUS has been an utter disappointment. The perfection of that sausage will haunt me the rest of my life.
Oh nice! My bratwurst recipe I made a few weeks back took me back to my time in Germany. I had some amazing sausages in Frankfurt. 👍
@@SmokinJoesPitBBQ I spent a lot of time in Frankfurt. One trip the hotel I was staying in did a breakfast spread every morning and they had little cocktail franfurters. Man, I'd eat half a plate of those, with some good cheese and a few Brötchen. Sachsenhausen-Nord was a really fun place to hang out, too.
smokin joe you hit this one out of the park..man that was one of the hardest videos to watch and wait for the end product..fantastic job. gonna make this one real soon...thank you sir!
Thanks so much Ted. I appreciate you watching buddy. 👍🏼
Man I love your channel.................best of luck for your food truck.
Sausage making at the finest…. Great looking hot links… Mustard seed makes the sausage I believe. Great Job as always Joe.
Thanks Crocket. I agree with you 💯 on the mustard seed. 👌
Damn that knife is sharp as hell!!! I felt the smooth cut through this video.😮
For those that are not familiar on how to calculate with %.
Take total weight of meat in grams (Pork and Beef). Multiply the ingredient percentage by that. For example 5000g of meat. 5000 x .011(Kosher Salt) = 168.795.
Enjoy 😊
100% Meat
(42% Beef) (58% Pork)
1.1% Kosher Salt
.71% Black Pepper
.6% Garlic Powder
.6% Onion Powder
.25% Cure #1
.6% Smoked Paprika
.3% Cayenne Pepper
.4% Mustard Seed
1% Non Fat Dry Milk Powder
10% Beer
FYI I know he did not add a beer %. But 10% liquid is a very safe amount of liquid to use when sausage making with a binder.
This Guy puts me in Relax Mode.
This was an awesome video and I'm sure the sausage taste as good as they look 👍🏻👊🏻
I Love Texas Hot Links ! Thanks Joe ! Hope You Have A Great Day ! 😊😊😊
Looks great Joe! Thanks for the info. I am new to sausage making and your videos are just great.
The artist at work. That looks like perfection.
I just wanted to say a great job God bless you have a great day
Another wonderful video Joe...great job!!!
good flick. direct and to the point. not a bunch of BS talk like most vids. thank you!!!!!! im sure the chow tastes great.
Your The Best Joe and the food 🥑 looks great and yummy 😋😋😋 and thanks for the info
This is like watching art being created.
My oh my! You sure know how to make my eyes dilate and mouth water! I'm gonna move some recipes down on the queue and put this one 1st. Thanks Joe!
You've got all the right tools and the proper discipline to use them like an expert.
How do you calculate how much of each spices that you need? What formula do you use.
You earned a sub off this Texas hot link sausage video!
I hope you have these on the truck Joe, they look amazing.
Yes sir, these will definitely be on there. 👍🏼
You are simply master at this.Amazing!!!❤😅
Best darn ever…you’re killing me smalls!! Lol. I made you’re other favorite, jalapeño popper sausage and it was a real crowd pleaser so I guess I’m going to have to make this one too. No such thing as too much sausage lying around anyway. Keep it up, Joe. Great channel. Great bbq.
Soooooo...............good!! Great presentation and especially how it's made with all the details! They look great!
Thanks!
Thank you!
Dude u make from the best Polish sausage to the best Texas Hot links
That's a great idea to add a few ice cubes to clear out the remaining bits of meat..!!👍
Man I swear you’re like the Malcolm Reed of Texas both of y’all be killin me 😩😩😩😂😂
I'll take that compliment any day of the week. Thanks so much for watching Jay. 👍🏼
A labor of love and well worth it. Thank you for sharing your video.
Killing the sausage game! These look amazing Joe!
Thanks so much Biggs!🤘
Man those look good brother. Always a pleasure watching your videos.👍😎
Thanks for sharing Joe. Awesome work 👏
Hi Mr Joe...you know what...people in South Africa have heard of you...I am planning a visit up to the USA...I am going to want to buy just even 5 sausages from you...gosh they look Soo delicious it should be illegal 😂😂
Thank you 👍
Great video, wonderful explanation of the sausage making process. Thanks for sharing! Can’t wait to try this. Looks yummy
I absolutely love your sausage making videos Joe!! Can’t wait to try this one out for myself!
Very jealous of the MEAT equipment. They're on my list to slowly add piece by piece. Great video.
What a great video. Just when I thought I wanted to make homemade sausages, I found you. Now I need to do a ton of research. Thanks
Made this today. It was definately a win. Ran out of casing so got to go get more tomorrow just stuck it in the fridge. Think I'll add some green onions to the bit that's left before I finish it just to try. Sure seems like it would be even better with some green onions.
Green onions would be absolutely amazing 👏
It’s 11:00 pm, I’m laying in bead, and now I’m starving.
Man I wish I lived close to u joe, all ur BBQ looks awesome and I bet it tastes just as good. Awesome job sir!!!
I can not wait to try this one. Thanks!!
It's so good!🤘
That was an excellent video.
Thanks Kevin. 👍🏼
Amazing looking sausage. Smoked many hundreds of pounds of links in my time.
Beautiful work.
Dammit Joe ,you knocked it out of the park with those Texas links. When you took a bite I could taste it. But unfortunately I couldn’t. Great job!
Thanks Bob!👍🏼
Thanks brother. Great videos
Thanks for watching 👍
Outstanding sausages! I know it's got to be awesome when you say you won't change a thing👍😊
Thanks Bobbi. I have to figure out a way to get some of these shipped to you. 👍🏼
@@SmokinJoesPitBBQ Ah thanks. I'd be over the moon happy if you find a way. ☺️👍
Wonderful yummy 😋 😍 😊
This will be my first sausage tried. I have missed the Costco 'Evergood' Hot Links for years they were so good and I can't find anything like it now where I live. Just have to make my own!! Yeah I don't get the ice or cooling either. Might wash off some smoke too. If you told me it 'firms up' the sausage right out of the smoker I could buy that but 'stop the cooking process' doesn't cut it. People tell me about brisket 'carryover' like you pull it at 200 F and it's going to sail on up to 205 F but I've never been able to measure it. And sausages are smaller.
It definitely stops the cooking process. 👍
You haven't had a good sausage to you had a mink sausage. My uncle used to make sausages from mink. Really good tasting
Looks so good. I’m gonna to try this this weekend.
Mmmm them sausage would go sooo good with my 🥐right now!😋
Loved your video you explain it all so well. Thank you.
Dang Brother Joe!...... you did it again perfection every time. Cheers 🍺✌️
Nice video and some great tips.....also nice gear - man I would love those mincers, mixers and stuffers - my gear over here in Thailand is all hand cranked!
Those are some awesome looking links!! And i do love links!!
Joe this looks great i going to give it a try. I don't have the tools that you have and will be making a smaller batch around 5Lbs total but I hope that they come out looking somewhere near as good as yours look. I am going to try the Chile Colorado sausage next! Below is what I gather from the bulk recipe. i figured roughly 6% from the beer for liquid to figure the curing salt. the below is figured per pound.. If anyone wants to check my math please do so!
Texas Hot Links - Smokin' Joe's Pit BBQ
14.2 lbs Beef
19.6 lbs Pork
15,345g Total
per pound:
5g Kosher Salt
3.17g Black Pepper
2.72g Garlic Powder
2.72g Onion Powder
1.2g Pink Curing Salt
2.72g Smoked Paprika
1.36g Cayenne Pepper
61g Mustard Seeds
4.53g Non Fat Dry Milk Powder
3 Lonestar Beers for Liquid 30g per pound
Love this video
Thank you Rose!
You are another level man.
Fantastic job!
You are the best ! Will watch all o😊f your videos!
As usual I'm waiting on the tasteavision.........thanks Mr. Joe!!!!!!
Well done Joe! Love your videos my brotha! Take care!
Thanks so much Jeff!👍🏼
You're welcome.
Ingredient Target Percentage
Beef 42%
Pork Butt 58%
Total Meat Weight 100%
Salt 1.11%
Cure #1 0.25%
Back Pepper 0.71%
Garlic Powder 0.60%
Onion Powder 0.60%
Smoked Paprika 0.60%
Cayenne Pepper 0.30%
Whole Mustard Seed 0.40%
Nonfat Dry Milk 1.00%
Cold Beer 6.70%
Nice post bro!! Excellent! ❤️
I know there's a reason I save my trimmings. I need to try this. Awesome video bro
Definitely making this recipe!! Thx joe 🙏🏼
Thanks for watching Gabriel 👍🏼
I think those sausages would be great in some gumbo. The flavor profile would fit in well. They look fabulous. Cheers, Joe! 👍👍✌️
Yes sir Dwayne! They had a little kick to them so they would fit right into some gumbo. 👍🏼
Definitely making this
So good Eric. 👍🏼
I made these with deer meat and they were amazing!!
What do you do with fat? I'm assuming that deer meat is much too lean alone for sausage.
@@bayanon7532 you are correct, 35% port fat
Nice tip with the Ice
Great color! Getting super close to trying some sausage making, can't wait! Thanks for sharing 🍻
Jump on in buddy!👍🏼
Dang Joe, those turned out amazing!!
Thanks so much Dean. 👍🏼
I love when I have extra trim at the house, and several different kinds!😈👍🔥😂
Thank you Joe! Awesome video!! ♥️
Iam from Beaumont Tx I been looking for this recipe
Thanks for watching and enjoy Kevin. 👍🏼
That looks amazing. I really want to try this.
Damn good looking sausages!! I'm getting there with mine, don't want to embarrass myself on here just yet!! Great video!!
Loved the insight, had always wondered about them TEXAS hot links and how you make ‘em, and boy oh boy they sure are worth it!!! Keep up the phenomenal cooking Joe!!!
Joe! My Lord where have you been all my life!? Haha I’ve been looking to get into sausage making - cannot believe how amazing those look! So glad I found you channel - you got a new subscriber!!
Thank you Nolan. 👍🏼
These look delicious
I like this video very much. I want to ask you where did you get that meat grinder and the mixer that you can connect to the grinder.Hope you can tell me about these machines.Thank you very much
Yes sir you can connect them. Use the link in this video. 👍
They look so yummy.
Thanks Michael 👍🏼
Those look awesome!
Texas must have invented every thing ok they just take the credit for it
I always say Chef Joe is The Sausage King
Thank you Dan!👍🏼
150 degrees for two hours
160 for one hour
175 for another hour
Once internal temperature reaches 145 degrees
Cool off with Ice and water
chill for 30 minutes
Final cook at 275 degrees for 30 min and enjoy!
Excellent Trainig!
Those look amazing! Great video, I love watching the process. 😎🔥🍻
Thank you Fritz! I love creating these recipes.👍🏼
Oh boy those look amazing….I really need to get going making sausage.
You always make amazing looking sausage.