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Portugese Style Linguisa

Comments:

Also known as Portugese Style Sausage! This falls into the curing meat catagory.

Contributed by:
Smoky

For 10 lbs pork butts - use certified pork only. (Trichnae has been killed by freezing well below 0 for several days)

Mix 1 oz of saltpetre (potassium nitrate) with 1 lb. of pickling/kosher salt. Mix this very thoroughly - completely!

Use 2 T. of this mixture. Or use Prague powder if you have it:

    6 T. pickling salt
    4 T. fresh paprika
    2 T. powdered sugar
    1 T. black pepper
    1 T. marjoram (make sure it is fresh)
    2 C. Non-fat dry milk
    6-7 Large garlic cloves
    2 C. ice water
    1 oz apple cider vinegar

Cut the meat into 1/2" pieces and add everything except the water and the vinegar. Mix thoroughly. Pack tightly into a plastic container and refrigerate overnight. Next day, mix in the water and vinegar and run through a course grinder and stuff into hog casings.

Allow the sausage to air dry before putting it into the smokehouse where it should stay overnight around 105 degrees. Next day, start the temperature around 135 degrees until the sausage becomes firm.

Remove from smokehouse and hang at room temperature to cool down then store it refrigerated at around 40 degrees for 12-24 hours.

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Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

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Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


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There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
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Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


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When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

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