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

[smoking b]

Almost forgot to put this pic up...

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• smoking b
• Jan 10, 2013

I had Linguica & eggs for breakfast today - Man this stuff tastes incredible! 

 

 

  I will be making more very soon! 

 

 

[smoking b]

I figured I would put this pic up too...

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• smoking b
• Jan 10, 2013

Yummm...

 

[dirtsailor2003]

That's the only way I've ever had it. I didn't do any research before I smoked it - I knew mine had always been cold smoked before so that's what I did with mine...

Thanks! Makes it even an easier decision for my first sausage smoke, since I don't have great low temp control in the GOSM yet!

 

[smoking b]

Thanks! Makes it even an easier decision for my first sausage smoke, since I don't have great low temp control in the GOSM yet!

You're welcome. I say go for it - it would make a great first sausage! 

 

[fpnmf]

I took about 40 pounds of butt outa the freezer and ordered some stuff from sausage maker...

Gonna do a bunch of sausage next week...

Thanks for the great posts lately..got me motivated to get with it..

What recipe did you use for the [color= rgb(24, 24, 24)]Linguica ???[/color]

[color= rgb(24, 24, 24)]  Craig[/color]

 

[linguica]

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• smoking b
• Jan 9, 2013

There she was, hanging out in a smokey dive, wearing a string bikini and a perfect tan line with a little fat in just the right places. OH MY......THAT LOOKS TASTY.    

                     X2 on the recipe if possible  Thank You

 

[smoking b]

I took about 40 pounds of butt outa the freezer and ordered some stuff from sausage maker...

Gonna do a bunch of sausage next week...

Thanks for the great posts lately..got me motivated to get with it..

What recipe did you use for the Linguica ???

 Craig

Hi Craig - I have to run down to my shop & meet a guy to do an estimate for some things he wants made. I will post the recipe as soon as I get back up here.

 

[frosty]

Beautiful work, and great compliments from some of the best talent around, can't get better than that.

 

[smoking b]

PICT0214.JPG

• smoking b
• Jan 9, 2013

There she was, hanging out in a smokey dive, wearing a string bikini and a perfect tan line with a little fat in just the right places. OH MY......THAT LOOKS TASTY.    

                     X2 on the recipe if possible  Thank You

Ha! That gave me a good laugh - Thanks! 

 

[smoking b]

Ok for those interested here is the recipe I followed for the Linguica

2.5lb pork butt

1 Tbsp + 1 tsp sea salt

2 Tbsp + 2 tsp paprika

1/4 tsp coriander

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp marjoram

1 Tbsp freshly ground black pepper

1 Tbsp minced garlic

2 1/2 Tbsp vinegar - I used red wine vinegar

I added 1/2 tsp cure #1 to the above recipe

The recipe said to add 3/4 to 1 cup water but that seemed excessive to me (didn't want a meat slurry) so I just added what I needed to get the spices to a nice mixing consistency. I am guessing roughly 1/2 cup... I also mixed the vinegar with the meat first & then added the spices & mixed everything together till it was good & sticky & my hands were nicely frozen. I then stuffed it & put it in the fridge till the next day & then smoked it.

 

[themule69]

Ok for those interested here is the recipe I followed for the Linguica

2.5lb pork butt

1 Tbsp + 1 tsp sea salt

2 Tbsp + 2 tsp paprika

1/4 tsp coriander

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp marjoram

1 Tbsp freshly ground black pepper

1 Tbsp minced garlic

2 1/2 Tbsp vinegar - I used red wine vinegar

I added 1/2 tsp cure #1 to the above recipe

The recipe said to add 3/4 to 1 cup water but that seemed excessive to me (didn't want a meat slurry) so I just added what I needed to get the spices to a nice mixing consistency. I am guessing roughly 1/2 cup... I also mixed the vinegar with the meat first & then added the spices & mixed everything together till it was good & sticky & my hands were nicely frozen. I then stuffed it & put it in the fridge till the next day & then smoked it.

well it looks great.thanks for the share.

 

[fpnmf]

Ok for those interested here is the recipe I followed for the Linguica

2.5lb pork butt

1 Tbsp + 1 tsp sea salt

Thanks!!!

 Craig

 

[smoking b]

well it looks great.thanks for the share.

Thanks!!!

 Craig

You are quite welcome 

 

[sam3]

Sweet! Thanks for sharing the recipe!

 

[smoking b]

Beautiful work, and great compliments from some of the best talent around, can't get better than that.

Thanks! & yes I am really surprised at all the compliments I have received 

 

[smoking b]

Ok finally another update...

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• smoking b
• Jan 10, 2013

Kielbasa going in the smoker.

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• smoking b
• Jan 10, 2013

Recently acquired for finishing sausages 

Updates & more pics to follow...

 

[dirtsailor2003]

I think even Homer Simpson couldn't keep up with everything coming out of your smoker!

I see no vino in your Linguica recipe, most I've looked at do. Is that a personal preference? Just trying to nail down the perfect recipe for my first cased sausage!

 

[smoking b]

Sweet! Thanks for sharing the recipe!

Sure thing! 

 

[smoking b]

I think even Homer Simpson couldn't keep up with everything coming out of your smoker!

I see no vino in your Linguica recipe, most I've looked at do. Is that a personal preference? Just trying to nail down the perfect recipe for my first cased sausage!

Just trying to get my MES through the break in period & properly seasoned 

Yeah most recipes do but I didn't have any handy (no liquor stores near me) & didn't really think shine would do it any justice. This recipe didn't call for any & I substituted red wine vinegar in place of regular.  I think it tastes like what I remember growing up so in my particular case I don't believe it's necessary...

 

[smoking b]

A few more pics...

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• smoking b
• Jan 10, 2013

Had some sausages to eat tonight 

  Here is some Bratwurst.

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• smoking b
• Jan 10, 2013

Internal view.

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• smoking b
• Jan 10, 2013

Hot Italian sausage.

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• smoking b
• Jan 10, 2013

Internal view of the Hot Italian.

Still more updates to follow...