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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-02-2013, 09:19 AM
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#1 |
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Knows what a fatty is.
Join Date: 09-04-12
Location: New Bedford, MA
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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.
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30 Gal. UDS, 18.5" Redhead (between '70-'78) |
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02-02-2013, 09:25 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 04-02-07
Location: Warren, Vermont
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This may be much more than you want to know, but Len Poli has a great site devoted to sausage here:
http://lpoli.50webs.com/Sausage%20recipes.htm 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.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-02-2013, 09:34 AM
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#3 |
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On the road to being a farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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+1 for Len Poli web site....I have made several of his sausage recipes with great success.
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-Chargiller Gasser -Chargiller Akorn -Masterbuilt Upright -Cajun Cooker Fryer *NOT a member of the Secret Squirrel Society because it does not exist! 
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02-02-2013, 01:33 PM
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#4 |
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Full Fledged Farker
Join Date: 09-15-11
Location: Houston, TX
Downloads: 0
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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...  https://skydrive.live.com/?cid=795F8...CDF7D72822!656
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food bloggin at http://oldjinks.blogspot.com/ |
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02-02-2013, 07:19 PM
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#5 |
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is one Smokin' Farker
  
Join Date: 11-26-12
Location: Grayslake, IL
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Am I the only one who didn't know about the Len Poli site? Thanks for sharing!
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Chris Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe), Charmglow gasser, Smoke Hollow, UDS being built. Certified MOINK Baller We're surrounded. That simplifies our problem. - Chesty Puller |
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