Here we go!!!!

Discussion in 'Sausage' started by dirtsailor2003, Apr 24, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!!!
     
  2. sota d

    sota d Smoking Fanatic

    Man, that's some tasty looking sausage! You're gonna be eating good on that for a long time coming. Great job! Thanks for posting, David.
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DS, Good looking sausage ![​IMG]
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Good looking breakfast, Damn, you feed too good at your house (Or at the beach).
     
    Last edited: Apr 26, 2015
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    How come I'm not a player in this?

    Disco
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you Everyone! Linguica is my most favorite sausage. This recipe is good, but I am going to tweak it a bit, needs a bit more kick.

    Originally I wanted to hand chop the 2/3-3/4 of the meat and course grind the last bit. I think that it would give the sausage a better texture too. So next time when I'm not doing a mega batch I am going to do that.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well I realized that I didn't post the ingredients or the recipe so here it is! Obviously I made some changes. I didn't add the full 1 cup of water per five pounds either.

    Linguica

    Ingredients

    • Pork butt or shoulder 5 Lbs
    • Burgundy wine 1 cup
    • Red wine vinegar ½ cup
    • Water 1 cup
    • Garlic 15 cloves
    • Salt 3 Tb
    • Lemon 1 thin sliced
    • Black pepper ½ Tb
    • Marjoram ½ Tb
    • Powered milk ½ cup
    • Prague #1 1 tsp

    Directions


    Cut meat into sugar cube size pieces and marinate 24 hours. Keep garlic and discard lemon slices. Hand stuff into hog casing using a funnel made from the top of a wine bottle. Cold Smoke for 6-8 hours
     
    Last edited: Apr 29, 2015
    bdskelly likes this.
  8. I realize this is an old thread but I'm dying to know how you made the stuffer from a wine bottle!!!!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I stuffed my linguica using my vertical stuffer. But I do have a wine bottle stuffer and I will take a few pictures of it later today. I wouldn't want to stuff more than a few pounds at a time. You can use a Chinese soup spoon too.
     
  10. I don't have the capacity to really do more than few pounds at a time. We can't invest yet in a stuffer so alternative ways are very interesting to me!

    Looking forward to checking it out!!
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well for the cheapest method, assuming you have a Chinese soup spoon check this out:

     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Its even possible to stuff without a stuffer:

     
  13. THAT IS SO COOOOOL!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My sides are klling me...... LOL..... She using 46MM casings?

    Listen if you can not use even a manual grinder/stuffer ( Really inexpensive), get a stuffing tube. load your casing on it the same as using a stuffer/grinder get your sausage pretty wet and stuff it with a broom stick of the appropreiate diameter. Case understands why you need to get your sausage really wet.
     
    Last edited: May 27, 2015
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Case... This is over the top!  Man o man o man....  
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Brian! I made this batch per the recipe except I didn't hand cut the meat. So the texture isn't what I'm used to. Wanted to see how it compared to the linguica I am used to. Next batch is going to get a few modifications in the spice department. Also less liquid (same amount of Port probably skip the water altogether.) I am also going to take the time and hand cut 3/4 of the meat and only grind 1/4 of it. It's going to take some planning!
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it DS how did I miss this thread?? Nice job!!!!! Well done "Sir Lem" LOL 

    One thing thou your smoker is not that full!!!!![​IMG]

    DS 
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks DS! Yeah this smoker wasn't as full as the other one that was running too!
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Bump
     
  20. Beautiful sausage, love the wine bottle funnel idea as well. Would be a nice use of the other end of my cut wine bottle beer mugs!

    Thanks for the pics, something else to do! BYB
     

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