Hickory Smoked Portuguese Linguica

Discussion in 'Sausage' started by papa chops, Dec 24, 2013.

  1. Ive been working on this Linguica for about 3 days now. I ground and knife cut my shoulder. The shoulder btw was farm raised, slaughtered by my brother inlaw the same day I picked it up. farm to table. I robbed a few different recipe's here and there. It turned out pretty [email protected] good. Used about 5 1/2 lb lean to 2 lb fat. 1 1/2 T marjoram, 1 1/2 T white pepper, 1 T cayenne, 2 1/2 T Paprika, 1/2 T allspice, 1/4c red wine vin, 1/2c red moscato wine, 3T salt, 1T Annato, 1/2T sugar, 1/4 c nonfat powder milk, 1 1/8 instacure#1. I let them hang cure over night and let them dry out. started them off at 130 deg. for about an hour, then bumped em up to 150, then 165, then finished them off at 180. good spice.I might have to bump the powdered milk to 1/2 c next time. Thanks for lookin. 

    sorry pics are a little out of order. After smoking them with hickory chips I water bathed them then dried and let them bloom over night.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wow that looks great very nice job. [​IMG]    Merry Christmas [​IMG]
  3. Hey Thanks! Merry Christmas to You and Yours! 

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