Cliff Bartlett
R.I.P. 5/17/2021
I've been doing quite a bit of sausage making and wanted to give Linguica a try. When I first began working down in the North Bay Area, I had many Portuguese friends and co-workers working along side me. One guy in particular used to bring in homemade Linguica and share it with the rest of us. It was delicious. So here, all these years later, I decided to give it a try.
Cut up 3 1/2 lbs of pork butt and 1 1/2 lbs of pork fat. Mixed in K Salt and Instacure #1. Let meat sit in fridge overnight. Next morning I threw in the rest of the seasoning, a boatload of minced garlic, white sugar, paprika, smoked paprika, cayenne, dried oregano, and dry milk.
Mixed everything all together and let it chill again for an hour.
One time through the grinder, very coarse grind.
Found this nice Portuguese Red Wine and added to the ground meat. Then ran mix through Food Processor for 90 seconds to help the bind.
Stuffed my links.
Let links hang for an hour.
Hung in the WSM running at 225. Pecan for smoke
About 2 1/2 hour mark.
Cut up 3 1/2 lbs of pork butt and 1 1/2 lbs of pork fat. Mixed in K Salt and Instacure #1. Let meat sit in fridge overnight. Next morning I threw in the rest of the seasoning, a boatload of minced garlic, white sugar, paprika, smoked paprika, cayenne, dried oregano, and dry milk.
Mixed everything all together and let it chill again for an hour.
One time through the grinder, very coarse grind.
Found this nice Portuguese Red Wine and added to the ground meat. Then ran mix through Food Processor for 90 seconds to help the bind.
Stuffed my links.
Let links hang for an hour.
Hung in the WSM running at 225. Pecan for smoke
About 2 1/2 hour mark.
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