Thread: Sausage and Smoke Cooking

I figure to get it up to 160 plus but then it will be fried again.

Right now it is 109'f or 117 depending on which probe I read.

The smoker is at 205 or 231..............

Originally Posted by 32t

I figure to get it up to 160 plus but then it will be fried again.

Right now it is 109'f or 117 depending on which probe I read.

The smoker is at 205 or 231..............

You'll be well within the USDA's recommended internal temps.

https://www.fsis.usda.gov/wps/portal...chart/ct_index

both probes in the meat are at 139'f at the moment

156 and 162'f

I had some cubed up pork shoulder from another recipe, I decided to use it plus some saved pork fat from the freezer to make make some sausage. I got some melting of fat, it was a little hot when I took it off. Not the prettiest, but tasty.

I not one for mixes, but I really like Bolner's menudo mix, it is mostly red chili, onion and garlic powder.


mixed in pink salt, salt, sugar, by weight

dumped in a bunch of Bolners brand menudo mix by eye

ground coarse

added water mixed until sticky

stuffed by hand in hog casings, (I did not feel like cleaning the stuffer for this amount of sausage)

overnight in fridge

120F 1 hour
155 2 hour with smoke
175 until 155F internal temp
water bath
bloom on counter

It looks similar to a Linguisa that I've made in the past.

Yum Charlie! Yum...

Linguisa--

Over 25 years ago we had a Washington State Licensed Day Care woman (Jane), take care of our two young children Jane had gone to school with my sister. She was great! She had a boy about my son's age and a girl about my daughter's age. Bonus!

We found out that her husband (Marv) was of Portuguese decent. Linguisa is the National Sausage of the country. It's also a staple in Hawaii and it's due to the Portuguese Sailors.

Anyway their family loved Linguisa and Marv's grandparents used to make it. However the grandparents had passed on and what was available around here they found 'Lacking' but when his parents would visit from California they'd bring some from a specialty market that they found much better than our local ones.

As some know I like to play and I told them that I had a recipe for Linguisa and I could make a small test batch for them to try. They took me up on it.

Traditional Linguisa isn't ground, it's hand cut into bits and pieces.

I took the product over for them to try and they said it was good but not quite 'Right' so they gave me a small sample of what they got out from his dad.

Now they don't fry the sausage, they bake it so I did too. I adjusted the ingredients and made another test batch.

They said it was outstanding! Very close to what Marv's grandparents made. So I made them a 15 lb batch. Marv's parents were coming for a visit so Marv called his dad and asked when the last time he had Linguisa that was hand cut and his dad said not since his parents made their last batch and Marv said "Well you're going to have some here".

Marv and Jane sent about 7-8 lbs of frozen links home with them.

A couple of weeks after Marv's folks had left UPS dropped off a large box on my doorstep. Marv's folks raised Olives and Almonds. That box was full of all kinds of olives and almonds from the companies they grew for. However there were quart jars of home canned olives that his mother had put up. Those home canned olives weren't very pretty but just like home canned pickles taste better than store bought so did those olives. They were green not black but had the same flavor as the black ones.

I loved the short note they included. It said something like "The sausage was wonderful and brought back so many fond memories of my folks" Thank You.

I can't remember Marv's dad's name but it I was really touched by his gesture.

That is an interesting story. I had to look up linguisa I did not know what it was.

It is funny you mentioned is not ground. I started off that way then said F-it and broke out the grinder.

I only hand cut the sausage as it was for a special occasion and for sentimental reasons for the people I made it for.

I've made it a few times through the years but for my own personal use I used a grinder plate with large holes in it. I have dies with all different sized holes. In my Stainless Steel I have from 3mm up to 12 mm. In my old set of High Carbon Steel there are from1/8" up to about 5/8" but I'll be damned if I can find them to check. It's bugging me as I 'think' the larges holes might have been 3/4 inch.

Anyway I used a die with 1/2" holes and only ran the meat through once.

Here's a link to the place I have been pleased with their SS Grinder Knives and Plates.

FleaBay:https://www.ebay.com/sch/smokehouse....p2047675.l2562

Their Website:https://www.smokehousechef.com/

I find that not all of the FleaBay items are at their website such as the#22 Kidney plate with a knife isn't at the website but I find both products but to buy individually they cost quite a bit more than the offer at FleaBay.