Texas Smoked Hot Links

Step 1

Put ground beef in freezer for 30 minutes before mixing.

Step 2

In a small mixing bowl combine salt, pepper, garlic, onion, red pepper flakes, cayenne, paprika, mustard powder and thyme.

Step 3

In a large mixing bowl, stir together powdered milk, water and spices.

Step 4

Mix chilled beef with spiced mix by hand until thoroughly combined. Refrigerate for at least an hour.

Step 5

Using a sausage stuffer, stuff beef mixture into casings. Once all the meat has been stuffed into the casings, pinch about 6 inches of stuffed sausage from one end and twirl. Continue with the rest of the sausage, alternating the direction of the twirl with every sausage.

Step 6

Allow to rest refrigerated for 30-60 minutes before smoking.

Step 7

Smoke at 200°F for two hours or until meat reaches 160°F internal temperature.