I guess I was more curious as to why a Hot smoke instead of a cold smoke. Most traditional Linguica recipes I have looked at are a Cold smoke, not Hot.I start at 130 and my PID runs the temp to 175
I guess I was more curious as to why a Hot smoke instead of a cold smoke. Most traditional Linguica recipes I have looked at are a Cold smoke, not Hot.I start at 130 and my PID runs the temp to 175
Just didnt have allot of time to do a long cold smoke. Yeah i know cold smoking sausage absorbs flavor better.I guess I was more curious as to why a Hot smoke instead of a cold smoke. Most traditional Linguica recipes I have looked at are a Cold smoke, not Hot.
ThanksYes
I have a Thermapen RT600C I check with every 2 hours. I dont like using meat probes while smoking.
[h3] [/h3]
Thanks! I'm just doing a bunch of research prior to my first sausage smoke, and since linguica is one of my favorites I'm checking out all the options!Just didnt have allot of time to do a long cold smoke. Yeah i know cold smoking sausage absorbs flavor better.
Im just lazy
Yes it is pork. If you make some I bet you will really enjoy it!Man that looks awesome, I have never had linguica. I assume that is ground pork? Great q-view too!
Ya. Me too.These look great. I can see there is a lot of ingredients I still need to purchase...JJ
Yes it is pork. If you make some I bet you will really enjoy it!
Yah, X3 on that one....all kinds of things needed/must haves...lol....but looks soooooooooo good, gotta try thisYa. Me too.
Definitely on my "to-do" list though..
Great looking sausage Rick!
Yup - sure willThis is definitely getting added to the to do list. Would ground pork shoulder do for the meat?
Looks quite tasty from hereHere is the single link all cut.
The pics look like they are stick casing, but they are hog.
I will be making Linguica again cept a little change up with some ingredients.