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CustomBBQ 02-02-2013 09:19 AM

Sausage help please.
Hey everyone. I live in an area that has a very large Portuguese community, and we love our linguica and chourico. I also work at a local meat market and the head cutter is going to make his own chourico and he is going to give me some of it to smoke. My question is this. Since I'm not smoking these sausages to eat, how should I go about it? Should I cold smoke them or just do a regular smoke at a real low heat? I should also say that I am working with a 30 gallon uds, my only smoker, haha.

Typically, linguica and chourico are both fully cooked when you buy them from a store. How do I achieve that without just handing him something that resembles leftovers, haha.

Thanks in advance.

HeSmellsLikeSmoke 02-02-2013 09:25 AM

This may be much more than you want to know, but Len Poli has a great site devoted to sausage here:

Briefly, you need to be careful smoking to make sure the meat isn't in the danger zone too long. Does he use a cure in the sausages? That too is a factor in how you handle and cook them.

Bama Ron 02-02-2013 09:34 AM

+1 for Len Poli web site....I have made several of his sausage recipes with great success. :thumb:

GARNAAL 02-02-2013 01:33 PM

same here -- +++1 for Len Poli's site
been picking stuff from his site for some years now and always good tasty results..

look here to see some... :mrgreen::mrgreen:!656

oifmarine2003 02-02-2013 07:19 PM

Am I the only one who didn't know about the Len Poli site? Thanks for sharing!

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