Title: Texas Smoky Links
Categories: Sausage
Yield: 1 Servings

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
1	pn	Ground allspice
1	pn	Ground cloves

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

Posted to MM-Recipes Digest V4 #3

Recipe by: John "Smoky" Mitchell

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