BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: NePaSmoKer on January 13, 2013, 01:22:24 PM

Title: Linguica
Post by: NePaSmoKer on January 13, 2013, 01:22:24 PM
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)



Title: Re: Linguica
Post by: Tenpoint5 on January 13, 2013, 01:53:30 PM
Where you get the amesphos at?
Title: Re: Linguica
Post by: devo on January 13, 2013, 02:02:13 PM
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)
Title: Re: Linguica
Post by: Tenpoint5 on January 13, 2013, 03:30:45 PM
Check your pms devo
Title: Re: Linguica
Post by: 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
Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 06:52:21 AM
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.
Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 09:33:31 AM
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)



Title: Re: Linguica
Post by: SiFumar on January 14, 2013, 02:47:59 PM
Sounds and looks great!
Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 02:59:01 PM
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
Title: Re: Linguica
Post by: 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? 
Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 03:07:27 PM
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
Title: Re: Linguica
Post by: SiFumar on January 14, 2013, 03:20:18 PM
I have the SPC...will try that first...thanks!


Title: Re: Linguica
Post by: Gafala on January 14, 2013, 03:30:36 PM
Looks great I'll have to try this some day.
Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 06:18:54 PM
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.
Title: Re: Linguica
Post by: 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
Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 08:00:17 PM
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

Title: Re: Linguica
Post by: NePaSmoKer on January 14, 2013, 08:19:01 PM
Done cooling, now the paper bag and fridge time.

(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ling13.jpg)
Title: Re: Linguica
Post by: Kevin A on January 15, 2013, 05:38:01 AM
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
Title: Re: Linguica
Post by: NePaSmoKer on January 15, 2013, 03:45:14 PM
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)
Title: Re: Linguica
Post by: OU812 on January 15, 2013, 05:34:55 PM
That there pile of Linguica is makin me hungry for some goulash  ;)

Looks great Rick
Title: Re: Linguica
Post by: SiFumar on January 16, 2013, 03:05:16 PM
That there Linguica looks awesome!
Title: Re: Linguica
Post by: NePaSmoKer on January 17, 2013, 09:57:08 AM
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)
Title: Re: Linguica
Post by: SiFumar on January 17, 2013, 01:38:00 PM
Ok do you want to share your red beans and rice recipe? ;D