@corvette_johnny you can get the originals direct from Texas by mail order here:
https://shop.pittsburghotlink.com/product.sc?productId=7
$20 for five lbs is not unreasonable, but you have to add shipping. Still, for the original, I’m tempted.
Here’s a recipe to make your own:
Spicy Cure Paste
1 bottle of beer
2 tbsp coarsely ground black pepper
2 tbsp red pepper flakes
2 tbsp cayenne pepper
2 tbsp Hungarian paprika
3 tbsp kosher salt
2 tbsp mustard seeds
1/4 cup garlic, minced
1 tbsp garlic powder
1 1/4 tsp Prague powder #1 (6.25% sodium nitrate)
1 tsp bay leaf, ground
1 tsp coriander
1 tsp dried thyme
1 tsp whole anise seed
1 tsp msg (I use Accent)
1/2 cup non-fat dried milk (optional, see notes)
Ingredients
6 lb Boston butt (fat somewhat trimmed)
1 lb fatty bacon
natural hog casings
Marinate, refrigerate, grind, stuff, smoke.
It’s missing beef which to my way of thinking is necessary for a true hot link. Also I would use dried Anchos and Arbols instead of paprika and cayenne, and leave out the salt peter, but that’s just me.
What say @jcostiones? Any thoughts on hot links or the recipe?
Otherwise I am thinking five lbs of Jaunitos homemade Oaxqueno Chorizo on the smoker could take care of my craving.
