2 : c Hot Strong Coffee
2 : c Hot Traditional Cocoa
Whipped : Whipped Cream
Granted : Granted Orange Peel
2 : c Hot Strong Coffee
2 : c Hot Traditional Cocoa
Whipped : Whipped Cream
Granted : Granted Orange Peel
7 : Habaneros (insides removed)
3 : Cloves garlic
4 : oz Apple cider vinegar; or more
-(enough : -(enough to fill 5-oz bottle
-when : -when mixed with other
0: Mix the garlic, salt, spices, and thyme with the sugar in a small bowl
1: Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture
2: Cover and refrigerate overnight
3: Grind the fat in a meat grinder fitted with a 1/4-inch plate
4: Grind the lean meat using a 3/8-inch plate
5: Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat
6: Knead until the water is absorbed and the spices well blended
7: Stuff the mixture into the hog casings
8: Dry for 2 hours uncovered in the refrigerator
9: Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2 1/2 to 3 hours
10: Don't let them shrivel
11: Use immediately or freeze
12: Makes about 5 pounds
13: Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly
14: