Linguica Up Next

Discussion in 'Sausage' started by nepas, Jan 13, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting my stuff together.

     
  2. Remember the Portuguese Vino rule: 1 for the sausage and 1 for the butcher.   [​IMG]
     
     
  3. ldrus

    ldrus Smoking Fanatic OTBS Member

    Watchin!
     
  4. I just made Linguica for the first time & really like how it turned out. Is your recipe a secret? Is the amesphos added for moisture retention?
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    @ Smoking B

    Yes on the AP and no secret recipe.

    The recent Linguica posts got to me....Thanks Y'all
     



    Salt, Dextrose, Cure, AP Mixed into the wine and vinegar. Mix into the meat by hand.


    Combine the rest of the dry and mix into meat.


    Put this into the blue bowl, cover and in fridge, Stuff smoke tomorrow.


    I did drink some of the wine but that made me want to go to Germany.


     
  6. sam3

    sam3 Smoking Fanatic

    This looks really interesting. Watching!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Linguica is one of my favorite sausages. Looking forward to the rest of the process and the end result!
     
  8. Lookin' good!


    ~Martin
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Leaving 4-5" of casing on both ends of the ring for tying.
     



    Drying for 1 hour before smoke.
     

     
  10. Very professional, looks tasty.     It never would have occurred to me to smoke in a desk drawer.
     
  11. On the money as usual!
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking good.
     
  13. Can't wait to see what it looks like when it's done  [​IMG]
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Pantry in the RV. For drying only.

    [​IMG]

    In the Bradley for smoking.


     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting closer to IT. Its 149 right now.

     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good. Doing a hot smoke instead of a cold smoke for the linguica. Any particular reason you aren't just cold smoking it?
     
  17. Looks mighty fine!!!!!

    Linguica is one sausage that I've never had.
    I'll have to give it a shot sometime soon.


    ~Martin
     
    Last edited: Jan 14, 2013
  18. Go for it - I bet you like it!

    Looking forward to the final product  [​IMG]
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    IT at 159, pulled to bloom (no cold water shower)
     


    Put in bag and fridge for couple days.
     
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I start at 130 and my PID runs the temp to 175
     

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