2nd sausages with the new grinder - Sweet Italian, Hot Italian, Bratwurst, Kielbasa & Linguica

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I"d much rather have some hot Italian and Kielbasa rather than this oatmeal and yogurt I'm eating for breakfast!!! All those sausages look great!!
Thanks! I had a pulled pork sammich & finished the rest of my fresh sausage - good breakfast 
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Ok sorry for the delay. I had an old customer show up at 9 practically begging me to modify a picture frame that was too big. He needed it for this morning as a birthday gift for his son but he got one a little too big for the picture. We went down to my shop & I cut it apart & shortened it up. I didn't like the cheesy tabs that held it together so I cut biscuits into it & glued it up then had to cut the glass down to fit while it was drying. Long story short it was pretty late by the time I got the sausages done & got to eat...


Here is the Linguica stuffed & tied. It will get smoked today.


Closer view of the Linguica.

I am going to put the Linguica in the smoker then head to my shop to get some more work done.

More updates to follow!
 
Is it correct that traditional Linguica is a cold smoked product, and not hot smoked? When I was living on the Big Island there was a place in Hilo that cold smoked there's with banana leafs. It was wonderful stuff!
 
Ok finally some updates. Had a busy day in the shop & got a lot done 
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  I left the Linguica hanging in the fridge overnight & put it in the smoker right after lunch.


Here it is right after I put it in.


& here it is right out of the smoker. I gave it an 8 hour cold smoke & it is smelling mighty good 
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Closer view of the Linguica after 8 hrs cold smoke.

I still have the Kielbasa to smoke & get pics up as well as some more pics of the other sausages.  Updates to follow...
 
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