Linguica is on

[McKay]

First attempt, my Portagee wife liked the pre-smoked sample. Shes been smoking for a few hours.

 

[foodeefish]

No recipe???

 

[McKay]

No recipe???

Just ask  ;D
http://honest-food.net/2011/04/16/portuguese-linguica-sausages/

I did add 1/4 cup red wine vinegar to this though.

 

[Pork Belly]

That looks pretty good. What is your smoking plan? Where are you at on time and temp, what wood are you using. Is the jerky fan going for the entire smoke?

I'm looking forward to the finished pics, please post one of a cut link showing the cross section.

 

[McKay]

That looks pretty good. What is your smoking plan? Where are you at on time and temp, what wood are you using. Is the jerky fan going for the entire smoke?

I'm looking forward to the finished pics, please post one of a cut link showing the cross section.

Jerky fan on at 100F for about an hour to dry off the casings, then removed fan, turned up to 185 and added some hickory and peach. Took it to IT of 140 then into fridge on wire racks for the night.

Had some for breakfast this morning after checking PH. It came out very nice except too smoky, hoping that will calm after a couple days. I use imported Spanish smoked paprika and that adds to the smoke intensity.

Very happy so far, I think it needs a touch more sweetness and a bit more fat.

 

[NDKoze]

Looks really good!

 

[McKay]

Thank you, Had my daughter help me stuff the hog casings, she refused to try the finished product after she realized what we were doing  :-X

Told her that a shame because she loves Linguica and all we ever buy pre-packed comes in natural casings as well!