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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-02-2013, 09:19 AM   #1
Knows what a fatty is.
Join Date: 09-04-12
Location: New Bedford, MA
Default 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.
30 Gal. UDS, 18.5" 70's Redhead
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Old 02-02-2013, 09:25 AM   #2
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

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.
Jim - Another transplanted Texan

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-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Old 02-02-2013, 09:34 AM   #3
Bama Ron
Full Fledged Farker

Join Date: 12-26-11
Location: Fairhope, Alabama

+1 for Len Poli web site....I have made several of his sausage recipes with great success.
- Weber Kettle
-Chargiller Akorn
-Masterbuilt Vertical

*NOT a member of the Secret Squirrel Society because it does not exist! :crazy:

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Old 02-02-2013, 01:33 PM   #4
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Default 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...!656
food bloggin at
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Old 02-02-2013, 07:19 PM   #5
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI

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