Not sure why I've never looked into this section of the forum before! Couple pictures of some Texas hot links I made this winter. One package left. Then it's time to make more. I like it in jambalaya and red beans and rice. Not bad for a Canadian Eh!
Texas Hot Links.
- Thread starter BEEMAN
- Start date
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How long can you store them before eating or do you freeze them? They look good.
They look really good!
Bob Wright
Well-Known Member
Vacuum pack and freeze for long term storage. At my house those won't last long with my family!
As already mentioned, I vacuum pack and freeze them. Smoke low till they reached and internal temperature of about 150F, then into an ice bath to stop cooking and tighten up the casing.
Bob Wright
Well-Known Member
Found this looking up the recipe:
"What this means is that the sausages will be heat-and-eat, whether it's the next day or months later. Pretty convenient. Texas hot links will keep a week in the fridge and a year in the freezer if you vacuum seal them."
"What this means is that the sausages will be heat-and-eat, whether it's the next day or months later. Pretty convenient. Texas hot links will keep a week in the fridge and a year in the freezer if you vacuum seal them."
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!
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!
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I made these with elk and pork. They definitely have a cayenne kick! To spicy for my wife.
jpfrog. Do you make the jalapeño cheddar with high temp cheese and jalapeño powder? Or regular cheddar cheese and fresh jalapeño?
This winter I want to make a batch of those and some boudin. I love getting down to hunt Louisiana, Mississippi and Texas. Only problem is all the weight I gain. Food is so good down there!
jpfrog. Do you make the jalapeño cheddar with high temp cheese and jalapeño powder? Or regular cheddar cheese and fresh jalapeño?
This winter I want to make a batch of those and some boudin. I love getting down to hunt Louisiana, Mississippi and Texas. Only problem is all the weight I gain. Food is so good down there!
I use fresh jalapenos in mine...just run them through the grinder a couple at a time while grinding the meat. High temp cheese holds together better for that "studded" look and is quite good. I also use block sharp cheddar that I dice up myself- it melts but gives the sausage a creamy oozy texture that I actually like a lot. Personal preference really.
I was going to ask, where do I pick up a few, but too far to drive
Depends where in the U.S. you're located. I'm only 15 miles off the ND border. Come on over.
About 2000 miles south of that. I used to work in WIlliston and Minot, but that was long ago.
Enjoy them. Looks like you did a great job!
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Meant to say 2000 miles
