![Image](https://i.imgur.com/wMiEF03.jpg?1)
Moose Hot Links
This is a version of spicy Texas hot links where I substituted the beef with moose meat. The links are heavily spiced so even a gamey tasting old bull will work in this recipe. Just trim of as much fat as you can from the meat. The trimmings with connective tissue will be the glue that will hold everything together and no binder is needed. You can add less cayenne if you like a milder taste.
![Image](https://i.imgur.com/MSopRtO.jpg?6)
![Image](https://i.imgur.com/6myF5R9.jpg?10)
Meats
Lean moose meat, no connective tissue, 55%
Lean moose meat trimmings with connective tissue, 15%
Pork jowl, 30%
Ingredients for 1kg of meat block
17g non-iodized salt
2g Cure#1
2g black pepper
5g fresh garlic
3.5g chili pepper flakes
3.5g cayenne
5g sweet paprika
1.5g thyme
1g coriander
100ml iced water
Instructions
1. Cube all the meats and keep them separate.
2. Pre-cure the meats by adding the salt and Cure to each, mix well pack tightly into an appropriate container. Cover with plastic film and
refrigerate for 2-3 days.
3. Grind the lean moose meat with the 10mm plate. Semi freeze the jowl and grind with the 6mm plate.
4. Grind the the trimmings with connective tissue with the 3mm plate twice. Add all the remaining spices and 40% if the water to this portion of
the meats. Mix thoroughly until you have a uniform paste. This is your binder.
5. Mix the paste with the lean meat and pork until everything is distributed evenly and the batter sticks to your hand.
6. Stuff into 28 to 32mm hog casing and link into 6” in pairs
7. Condition at room temp for 1-2 hours until the casing is dry to the touch.
8. Apply medium to heavy smoke for 2-3 hours at 135-140F
9. Poach the links in 175F water until internal temp reaches 160F and shower with cold water.
10. Allow to bloom at room temp for a couple of hours and refrigerate.