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LOCATION: Recipes >> Preserving Meats >> Texas Sausage 02

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Texas Pork Links

2 lb pork butt
1 lb beef chuck
1 ts ground coriander
2 ts ground cumin
2 ts chopped garlic
1 tb ground black pepper
2 ts red pepper flakes
1 ts Prague Powder #1 (curing salt)
1/2 c ice water
4 ts salt
pinch ground allspice
pinch ground cloves

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

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