I had some trimmings from some buckboard bacon so I decided to try something new, Linguica. I did a lot of reading and found that. like chorizo, Linguica actually covers a whole range of sausage styles depending on the area the recipe originates from. There are fresh sausages, cured sausages, really spicy and some with an incredible amount of garlic. I decided to go for a little spicy and a medium amount of garlic. I also wanted to smoke it low and slow so I decided to add cure. Pulling together these wants, I came up with this smoke.

Here are the trimmings off a pork shoulder I had made into buckboard bacon (post coming). I bought it at a big box store. The bone had been removed but I think the butcher had been drinking. There were large chunks hanging loose. So, I had 1 kilogram (2 pounds) of pork. As I trimmed some fat from the buckboard bacon, I figure had a good 30 per cent fat.

I put it in the freezer just until it started getting crispy on the edges.

I mixed the following together:

10 ml (2 teaspoons) kosher salt

3 grams (0.1 ounce) prague powder #1

3 ml (1/2 teaspoon) sugar

3 cloves garlic, minced

5 ml (1 teaspoon) coriander

7 ml (1 1/2 teaspoon) paprika

1 ml (1/4 teaspoon) ground dried chipotle

3 ml (1/2 teaspoon) dried oregano

3 ml (1/2 teaspoon) coarse ground pepper

3 ml (1/2 teaspoon) crushed dried chillies

0.5 ml (1/8 teaspoon) cinnamon

0.5 ml (1/8 teaspoon) cloves

0.5 ml (1/8 teaspoon) allspice

I cubed the pork and tossed it in the seasoning mix.

I ran it through the largest plate of my KitchenAid.

I mixed in:

60 ml (1/4 cup plus 1 tablespoon) red wine

15 ml (1 tablespoon) red wine vinegar

I mixed it by hand vigorously for 4 minutes and put it in the fridge for an hour to chill.

While it was chilling, I did a fry test.I don't know what Linguica is supposed to taste like but it tasted good.

I used my LEM to stuff collagen casings.

I pinched the casings every six inches and cut the sausage into 6 inch lengths.

I put them in the pellet grill at 180 F with the Amazen Tube Smoker loaded with hickory.

I took them to an internal temperature of 150 F which took about 3 hours.I brought them in and let them rest a couple of hours.

The finished product.

The Verdict

These really surprised me. They taste like a spicy kielbasa! That isn't a bad thing, it just surprised me. Also, this smoke really shows you need to let your product rest after smoking. It tasted quite different two days later.

They have a big hit of garlic and a nice heat that still won't offend She Who Must Be Obeyed. Garlic and spicy? I love it.

Disco