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LINGUICA SAUSAGE

edited 12:20AM in Pork
Ingredients10 # boneless pork butt
5 T sweet paprika
1/4 cup kosher salt
2T + 1 1/2 tsp ground coriander
2 1/2 tsp crushed red pepper
1 1/4 tsp allspice
1 1/4 tsp ground cinnamon
1 1/4 tsp ground cloves
18 cloves minced garlic (1/2 c)
1 1/4 c water
2/3 c red wine vinegar
InstructionsGrind partially frozen* pork through large (3/8”) disk.
Mix in spices and liquids with hands.
Grind again after re chilling , then cover and refrigerate overnight. [We divided into 2 10” X 12” X 3” aluminum trays] Partially freeze then stuff.


Hot smoke 175 - 200 4-5 hours to internal temp 160F**
[We just packaged FRESH and froze until use.]


we placed on rapid freeze section of chest freezer at least 30 minutes before grinding.....more time won’t hurt
**we skipped this partNotesRecipe adapted from Home Sausage Making (2003), Peery & Reavis.Number of Servings: Time to Prepare:
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