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Discussion in 'Sausage' started by nepas, Jan 13, 2013.
Getting my stuff together.
Remember the Portuguese Vino rule: 1 for the sausage and 1 for the butcher.
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?
@ 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.
This looks really interesting. Watching!
Linguica is one of my favorite sausages. Looking forward to the rest of the process and the end result!
Leaving 4-5" of casing on both ends of the ring for tying.
Drying for 1 hour before smoke.
Very professional, looks tasty. It never would have occurred to me to smoke in a desk drawer.
On the money as usual!
Can't wait to see what it looks like when it's done
Pantry in the RV. For drying only.
In the Bradley for smoking.
Getting closer to IT. Its 149 right now.
Looking good. Doing a hot smoke instead of a cold smoke for the linguica. Any particular reason you aren't just cold smoking it?
Looks mighty fine!!!!!
Linguica is one sausage that I've never had.
I'll have to give it a shot sometime soon.
Go for it - I bet you like it!
Looking forward to the final product
IT at 159, pulled to bloom (no cold water shower)
Put in bag and fridge for couple days.
I start at 130 and my PID runs the temp to 175