Filed under:
Philip Powers' Texas Hot Guts at BrisketTown
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The ingredients: (top two l-r) Lean brisket meat, natural hog casing, brisket fat.
(middle row l-r) Paprika, black pepper, garlic powder.
(Bottom) Salt. -
The hog casing is packed in salt to protect it.
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Blending the spices.
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Removing a portion of the flat from the whole brisket.
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The seasoned meat cures for a day. Fresh on left, cured on right.
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The grinding equipment is kept in the freezer.
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The beef is ground once using a half inch plate.
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After the initial grind the meat is put in the freezer for an hour.
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The second grind uses a quarter inch plate.
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Ice water.
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Casing.
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The sausages are smoked for four hours.
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