Texas Hot Links - Homemade Sausage Recipe - Smokin' Joe's Pit BBQ

[@SmokinJoesPitBBQ]

NOTE- I mentioned the bone weighed 9 grams, it was 9 ounces. 😁

[@pedroarellano4266]

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?

[@mikaelaking5993]

I knew 9 grams was too light! Haha

[@SmokinJoesPitBBQ]

@@mikaelaking5993 I was in the groove. 😁

[@SmokinJoesPitBBQ]

@@pedroarellano4266 I've never sharpened them but I might have to soon. 👍🏼

[@Andrei08Ailani]

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

[@MrFocus1984]

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!

[@SmokinJoesPitBBQ]

Gracias Lance! I appreciate you watching buddy 👍🏼

[@1961timmy]

I cannot thank you enough for sharing your recipes with exact amounts of seasoning

[@tonyprice8108]

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!

[@tinadunacn81]

Thanks!

[@SmokinJoesPitBBQ]

Thank you!

[@edenten]

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.

[@loydb512]

The ice trick alone was worth watching the video for. I'll be trying this recipe out!

[@vengenaceearly255]

When it comes to sausage making you can't do better than coming to Joe's . He offer's so much variety.

[@Thebigmilkfish]

This video is by far THE BEST VIDEO EVER for making hot links THANK YOU FOR POSTING!!

[@tedkuczynski7174]

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!

[@SmokinJoesPitBBQ]

Thanks so much Ted. I appreciate you watching buddy. 👍🏼

[@jaredverke3455]

You are the sausage king of Texas

[@rickf.9253]

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!

[@SmokinJoesPitBBQ]

🤣 So true. Thanks for watching Rick. 👍🏼

[@SuperFourwinns]

Man I love your channel.................best of luck for your food truck.

[@richhansen8617]

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

[@鄧運霖]

謝謝您的分享!

[@SCROWMD]

Looks great Joe! Thanks for the info. I am new to sausage making and your videos are just great.

[@mattleighow]

The artist at work. That looks like perfection.

[@loydb512]

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%

[@melissaharder4867]

just made my very first sausage, a mennonite farmer sausage, and i'm hooked! Love your channel and have learned so much, thank you.

[@jesterfacedjuggalo]

I just wanted to say a great job God bless you have a great day

[@billcrockett4976]

Sausage making at the finest…. Great looking hot links… Mustard seed makes the sausage I believe. Great Job as always Joe.

[@SmokinJoesPitBBQ]

Thanks Crocket. I agree with you 💯 on the mustard seed. 👌

[@Rm6.23]

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.

[@g54b95]

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]

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. 👍

[@g54b95]

@@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.

[@rg20322]

Soooooo...............good!! Great presentation and especially how it's made with all the details! They look great!

[@Childpsy1]

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!

[@mistervacation23]

You haven't had a good sausage to you had a mink sausage. My uncle used to make sausages from mink. Really good tasting

[@dollydavis2423]

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.

[@SmokinJoesPitBBQ]

Green onions would be absolutely amazing 👏

[@paula.2422]

Another wonderful video Joe...great job!!!

[@sammartinez8084]

Your The Best Joe and the food 🥑 looks great and yummy 😋😋😋 and thanks for the info

[@christopherhelms7290]

This is like watching art being created.

[@holysmokebbqandsoutherncooking]

I absolutely love your sausage making videos Joe!! Can’t wait to try this one out for myself!

[@boogitybear2283]

This Guy puts me in Relax Mode.

[@loganc1839]

Could you show us more on how your cold smoke? Like how you set the fire up so it smolders but doesn’t die.

[@robertworden8559]

You've got all the right tools and the proper discipline to use them like an expert.

[@raulcaballero6837]

How do you calculate how much of each spices that you need? What formula do you use.

[@888HUSKERS]

You earned a sub off this Texas hot link sausage video!

[@BBQbyBiggs]

Killing the sausage game! These look amazing Joe!

[@SmokinJoesPitBBQ]

Thanks so much Biggs!🤘

[@99Jaapie]

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!

[@GFJ915]

I hope you have these on the truck Joe, they look amazing.

[@SmokinJoesPitBBQ]

Yes sir, these will definitely be on there. 👍🏼

[@JDDOWDY]

A labor of love and well worth it. Thank you for sharing your video.

[@michaelfox5123]

Great video, wonderful explanation of the sausage making process. Thanks for sharing! Can’t wait to try this. Looks yummy

[@jeffmueller9422]

Well done Joe! Love your videos my brotha! Take care!

[@SmokinJoesPitBBQ]

Thanks so much Jeff!👍🏼

[@scottmason6282]

I Love Texas Hot Links ! Thanks Joe ! Hope You Have A Great Day ! 😊😊😊

[@ginglebaws]

Damn that knife is sharp as hell!!! I felt the smooth cut through this video.😮

[@UKHazzie]

Are the weights of your spices and curing salt relative to the amount of meat? For example curing salt is x% of meat weight?

[@SmokinJoesPitBBQ]

Yes sir. 👍🏼

[@UKHazzie]

A relative noob to this here in the (UK) so will go back and work out the %’s from your ingredients list. I expect the curing salt one is especially important. Thanks.

[@SmokinJoesPitBBQ]

That's easy to figure out. Divide the weight in grams of the ingredient by the grams of the meat and multiply that times 100. 👍 Example 68.1÷5448x100=1.25% The important piece is the curing salt which is .25 % of the weight.

[@ronaldbrown5796]

good flick. direct and to the point. not a bunch of BS talk like most vids. thank you!!!!!! im sure the chow tastes great.

[@gsomoco2041]

Beautiful work.

[@montrichins6040]

Looks so good. I’m gonna to try this this weekend.

[@ericchase1496]

Definitely making this

[@SmokinJoesPitBBQ]

So good Eric. 👍🏼

[@codywebb4626]

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!!!

[@rodmir500]

I can not wait to try this one. Thanks!!

[@SmokinJoesPitBBQ]

It's so good!🤘

[@chrisrobinson3771]

Is it possible to put percentages so it’s easier for us making small batches?

[@daveklein2826]

You can do that yourself... Divide the spice grams by the meat grams and you have the percentage

[@67polara]

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.

[@SmokinJoesPitBBQ]

It definitely stops the cooking process. 👍

[@ericarceneaux8019]

Thanks for sharing Joe. Awesome work 👏

[@hash46176]

Ive had them at Pittsburg hot links in Pittsburg Texas but has been a while since I have had any since i now live and work in Indiana

[@michaelladd7123]

They look so yummy.

[@SmokinJoesPitBBQ]

Thanks Michael 👍🏼

[@mikeyoung3391]

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

[@bobhoke5537]

What casings do you use?

[@SmokinJoesPitBBQ]

32mm Van Hesson from PS Seasoning. www.psseasoning.com/discount/SMOKINJOE?aff=2

[@bobhoke5537]

Thanks

[@PopAlmostUpFront]

This was an awesome video and I'm sure the sausage taste as good as they look 👍🏻👊🏻

[@loism1965]

Loved your video you explain it all so well. Thank you.

[@bruceshook1781]

Those are some awesome looking links!! And i do love links!!

[@phebesdad]

Nice tip with the Ice

[@rosehernandez475]

Love this video

[@SmokinJoesPitBBQ]

Thank you Rose!

[@ratlips4363]

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

[@kevinfoley7704]

That was an excellent video.

[@SmokinJoesPitBBQ]

Thanks Kevin. 👍🏼

[@Incubyss]

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!!

[@SmokinJoesPitBBQ]

Thank you Nolan. 👍🏼

[@bernardogomez7146]

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

[@SmokinJoesPitBBQ]

Yes sir you can connect them. Use the link in this video. 👍

[@isuckondemtitteas1974]

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!

[@chrispeterson1247]

I made these with deer meat and they were amazing!!

[@bayanon7532]

What do you do with fat? I'm assuming that deer meat is much too lean alone for sausage.

[@chrispeterson1247]

@@bayanon7532 you are correct, 35% port fat

[@bobbicatton]

Outstanding sausages! I know it's got to be awesome when you say you won't change a thing👍😊

[@SmokinJoesPitBBQ]

Thanks Bobbi. I have to figure out a way to get some of these shipped to you. 👍🏼

[@bobbicatton]

@@SmokinJoesPitBBQ Ah thanks. I'd be over the moon happy if you find a way. ☺️👍

[@patrickriley9419]

That looks amazing. I really want to try this.

[@TheRydog61]

Dude u make from the best Polish sausage to the best Texas Hot links

[@hollyridgesmoke7057]

You are another level man.

[@MrCeora]

Fantastic job!

[@Airamimosa]

Mmmm them sausage would go sooo good with my 🥐right now!😋

[@SharonNed-x3r]

You are simply master at this.Amazing!!!❤😅

[@javiermendez8419]

These look delicious

[@russellwood8750]

Really enjoyed the video learn some tips and tricks so very much appreciated. I think I’m going to try and make these sausages however I do not have a smoker so I won’t have that extra depth to the sausage but they still look good and if I cook them up on the barbeque hopefully they come close to something you created.

[@explosivefitnessuk]

Thanks brother. Great videos

[@SmokinJoesPitBBQ]

Thanks for watching 👍

[@NorthernThaiGardenGuy]

Those look awesome!

[@roostercogburn809]

Looks like about 2.33 miles of links... Looks good.

[@bobwhisenhunt7085]

Man those look good brother. Always a pleasure watching your videos.👍😎

[@bbqbob3455]

Very jealous of the MEAT equipment. They're on my list to slowly add piece by piece. Great video.

[@miked3473]

Is the recipe scalable? Next best cut of beef to use in place of trimmings? Chuck Roast?

[@kevinwright2521]

Iam from Beaumont Tx I been looking for this recipe

[@SmokinJoesPitBBQ]

Thanks for watching and enjoy Kevin. 👍🏼

[@CampHouseAdventures]

Ok now this is some bad ass looking sausage I’m looking forward to wild hog sausage gonna have to set a date during deer season and were gonna make a huge batch

[@SmokinJoesPitBBQ]

I can't wait bro!👍🏼

[@robertphipps6798]

Great lesson thanks

[@DavidPerez-lm3vv]

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!!!

[@Nemesiss372]

Hi Joe, Here in the U.K. to buy all that meat would cost the same as my Mortgage. How do you work out the percentage of ingredients to meat for us to follow and make a smaller batch. Love the channel, I’m new to smoked sausage so I’m loving your work. I have a Masterbuilt MES130P for the cold smoke and a Brinkman Trailmaster or KJII to cook on, thoughts? Appreciate you man 🙏

[@SmokinJoesPitBBQ]

I can help you. Are you wanting to try this recipe? How much meat total will you be using?

[@Nemesiss372]

@@SmokinJoesPitBBQ Hey Joe, Thanks for the reply. Yes, I’m actually making them now, only just seen your reply. Now it’s all cut up I have 2887g in total. Mostly pork but with some brisket. Gonna try a small batch to start as it’s my first go, don’t want to kill anyone getting the pink salt wrong. Appreciate you 🙏

[@jollyjohnthepirate3168]

Amazing looking sausage. Smoked many hundreds of pounds of links in my time.

[@Texas-Bob]

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!

[@SmokinJoesPitBBQ]

Thanks Bob!👍🏼

[@gregsimms1399]

Looking good I’m from California but I love Texas sweet hot link recipe should I mix the meat or just go all pork

[@OffsetRookie]

Great color! Getting super close to trying some sausage making, can't wait! Thanks for sharing 🍻

[@SmokinJoesPitBBQ]

Jump on in buddy!👍🏼

[@paulroueche7003]

You always make amazing looking sausage.

[@jonathanellis8342]

Never heard of the Texas hot link here in the UK, but im shore going to be making them, they look great, and excellent video.

[@gabrielfuentes782]

Definitely making this recipe!! Thx joe 🙏🏼

[@SmokinJoesPitBBQ]

Thanks for watching Gabriel 👍🏼

[@bobbyhernandez2415]

As usual I'm waiting on the tasteavision.........thanks Mr. Joe!!!!!!

[@benh580]

I know there's a reason I save my trimmings. I need to try this. Awesome video bro

[@CookingwithStephennJacklyn]

Dang Brother Joe!...... you did it again perfection every time. Cheers 🍺✌️

[@Abelvilla91]

You are the man!! Always appreciate the time and effort you put forth making these videos for us! 💪

[@KhioneyGrace]

This is amazing il definitely try this,But can i use only beef without pork in this receipe,like the whole 15,000g could it be only beef??am allergic to Pork..

[@SmokinJoesPitBBQ]

Absolutely you can. Just make sure you use 70% lean 30% fat. 👍🏼

[@johnsabanosh5130]

You are the best ! Will watch all o😊f your videos!

[@jimmydean1147]

Dang Joe, those turned out amazing!!

[@SmokinJoesPitBBQ]

Thanks so much Dean. 👍🏼