Curts Linguica looks soooo good that i wanted to make some too.
Going to deviate some.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling1.jpg)
Salt, Dextrose, Cure, AP Mixed into the wine and vinegar. Mix into the meat by hand.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling3.jpg)
Combine the rest of the dry and mix into meat.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling4.jpg)
Put this into the blue bowl, cover and in fridge, Stuff smoke tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling5.jpg)
Where you get the amesphos at?
You mean this stuff? You want some? it would be interesting going through the border. Would love to see if it made it to your house lol Hmmm white power ...we better keep an eye on this one ;D ;D ;D
(https://lh3.googleusercontent.com/-CpTDc-GZvIA/UPMuRE-7dEI/AAAAAAAAEvM/cEQRQJdZ2Tw/s640/DSC_0074%255B1%255D.JPG)
Check your pms devo
Quote from: Tenpoint5 on January 13, 2013, 01:53:30 PM
Where you get the amesphos at?
http://store.theingredientstore.com/amesphos.aspx
Quote from: Keymaster on January 13, 2013, 03:33:49 PM
Quote from: Tenpoint5 on January 13, 2013, 01:53:30 PM
Where you get the amesphos at?
http://store.theingredientstore.com/amesphos.aspx
Thats where i get some my stuff, like 20 miles from our PA house.
Leaving 4-5" of casing on both ends of the ring for tying.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling6.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling7.jpg)
Drying for 1 hour before smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling8.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling9.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling10.jpg)
Sounds and looks great!
Thanks Si
Got some time yet to go.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling11.jpg)
5 lbs
5 lbs poke butt
4.5 t salt
7 t dextrose
2.5 t ames phos
4 t paprika
1 t cure 1
1 t white pepper
1 t garlic powder
1 t cayenne
1 t annatto
1 t marjoram
.5 t allspice
2/3 cup port wine (any)
2 T wine vinegar
Thanks for recipe! I don't have ames phos.....can leave out? or substitute with what? Or should I just order?
Quote from: SiFumar on January 14, 2013, 03:03:14 PM
Thanks for recipe! I don't have ames phos.....can leave out? or substitute with what? Or should I just order?
You could leave the AP out. Sub with 3 T SPC.
I get my AP here. http://store.theingredientstore.com/amesphos.aspx
I have the SPC...will try that first...thanks!
Looks great I'll have to try this some day.
IT at 159, pulled to bloom (no cold water shower)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling12.jpg)
Put in bag and fridge for couple days.
Looks GREAT Rick!
Thanks for the recipe,,,,,,,Ill give it a try next round and compare ;D
I do the leave extra casing on both ends and tie to hang thing on all my ring kinda sausage also
Quote from: OU812 on January 14, 2013, 07:00:03 PM
Looks GREAT Rick!
Thanks for the recipe,,,,,,,Ill give it a try next round and compare ;D
I do the leave extra casing on both ends and tie to hang thing on all my ring kinda sausage also
Thanks
Done cooling, now the paper bag and fridge time.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling13.jpg)
Looks good, Rick! :)
I may have to make this recipe soon! Thanks for sharing.
I remember, fondly, in college having a linguisa pizza as part of my regular diet.
Kevin
Thanks
Looks like smaller sticks but they are in hog casings.
Taste pretty good..
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling14.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling15.jpg)
That there pile of Linguica is makin me hungry for some goulash ;)
Looks great Rick
That there Linguica looks awesome!
Sealed and ready for who knows what.
The lone one is going to go into red beans n rice ;D
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling65.jpg)
Ok do you want to share your red beans and rice recipe? ;D