Have a not so fun story to share. My intent is to share this, so others do not make the same mistake I did. Go with your gut feeling, because I knew going into this situation I was better off not doing it. I did not want to hurt my friend’s feels, but now I believe we will no longer be friends.
[h1]I friend of mine had a family member who was related to some people who use to run a sausage making company in the area. (That should have been enough for me to know better) One of their specialties was Linguiça. My friend wanted to try making some Linguica so his friend gave him enough seasoning to do three 50lbs batches. I asked several times about cure and the guy insisted they did not use or need cure and that they smoked to 165 internal temperature in 3-4hours. [/h1][h1]I asked about hanging it overnight and he said they stuffed the casing and threw it right into the smoker. Everything wasn’t adding up. But I thought I would give it a try for my friend. We bought 10 lbs of meat and measured the seasoning out and added the required liquids. It seemed really soupy. First time I have ever stuffed a sausage and had watery mush come out around the stuffing horn. I put it in the smoker for 1 hour at 100 deg then turned it up to 160 over the next two hours. It was at 110internal at three hours in. My friend had left after the first hour and came back at the three hour point. I told him it was not going to work. I was inside and our kids were outback playing he walked outside then came back in and asked what the plan was. I explained that we would just leave it at 180 deg until the 4 hour mark and then check it. If the internal temps did not reach 160 then We would toss it.. At the 4 hour mark I walked outside and the smoker had been turned up to 300 degrees. I did not even ask I knew he had done it. I probed it and the internal temps got to over 180, all the fat had rendered out. I told him to take it all I did not want any because it had been ruined. He got mad and took it all. Gave me $20 and said that should cover the cost of the meat and left for home. [/h1][h1] [/h1][h1]I have enough seasoning left to do 40 lbs, think I will just throw it away and work my own recipe up. Hate to dial this one in and not know how to repeat the seasonings. I will never do this again. I am not a master sausage maker, but I know enough to make good sausage and I let my friend lead me astray because I did not want to hurt his feeling. [/h1][h1]I wasted a day and learned a hard lesson. [/h1][h1]Please learn from my mistakes. [/h1][h1]And for you guys I talked to in chat you can say I told you so. [/h1]
Merry Christmas,
Robert
[h1]I friend of mine had a family member who was related to some people who use to run a sausage making company in the area. (That should have been enough for me to know better) One of their specialties was Linguiça. My friend wanted to try making some Linguica so his friend gave him enough seasoning to do three 50lbs batches. I asked several times about cure and the guy insisted they did not use or need cure and that they smoked to 165 internal temperature in 3-4hours. [/h1][h1]I asked about hanging it overnight and he said they stuffed the casing and threw it right into the smoker. Everything wasn’t adding up. But I thought I would give it a try for my friend. We bought 10 lbs of meat and measured the seasoning out and added the required liquids. It seemed really soupy. First time I have ever stuffed a sausage and had watery mush come out around the stuffing horn. I put it in the smoker for 1 hour at 100 deg then turned it up to 160 over the next two hours. It was at 110internal at three hours in. My friend had left after the first hour and came back at the three hour point. I told him it was not going to work. I was inside and our kids were outback playing he walked outside then came back in and asked what the plan was. I explained that we would just leave it at 180 deg until the 4 hour mark and then check it. If the internal temps did not reach 160 then We would toss it.. At the 4 hour mark I walked outside and the smoker had been turned up to 300 degrees. I did not even ask I knew he had done it. I probed it and the internal temps got to over 180, all the fat had rendered out. I told him to take it all I did not want any because it had been ruined. He got mad and took it all. Gave me $20 and said that should cover the cost of the meat and left for home. [/h1][h1] [/h1][h1]I have enough seasoning left to do 40 lbs, think I will just throw it away and work my own recipe up. Hate to dial this one in and not know how to repeat the seasonings. I will never do this again. I am not a master sausage maker, but I know enough to make good sausage and I let my friend lead me astray because I did not want to hurt his feeling. [/h1][h1]I wasted a day and learned a hard lesson. [/h1][h1]Please learn from my mistakes. [/h1][h1]And for you guys I talked to in chat you can say I told you so. [/h1]
Merry Christmas,
Robert
