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OT- Homemade Linguicia

I will Egg some later ...Butt on sale so converted 10 pounds to a Portuguise Favorite ...
Marinated in Red Wine Garlic Marjoram Paprica Salt and Pepper

Ground half with 3/4 Die, half 3/8

Test Patty was Awesome 


Will vaccum seal for later use...thanks for looking 


Visalia, Ca

Comments

  • bgebrentbgebrent Posts: 16,485
    I like that a lot!  Nice work brother.
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 2,975
    Thanks @bgebrent
    Visalia, Ca
  • 20stone20stone Posts: 1,481
    Duuuuuuuuuuuuuuuude.

    I would appreciate it if you'd PM me w the recipe. I have about 60 lbs of grindable pork parts headed my way, and this should be on the menu. 
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • lkapigianlkapigian Posts: 2,975
    @20stone PM sent, enjoy , most excellent Linguicia 
    Visalia, Ca
  • fishlessmanfishlessman Posts: 23,002
    recipe? love a good linguica pizza. like the two size grinds, thats key
  • lkapigianlkapigian Posts: 2,975
    Thank You @fishlessman ;

    I always add 1/4 pound of fat to every pound of BUTT

    4 lbs Pork Shoulder 
    1 Pound Pork Fat
    1/2 cup Port Wine or good s Red Wine
    1/8 cup red wine Vinagar
    1tbs Sugar 
    3 tbs Marjoram 
    1 large head of garlic minced (Add more as desired, this is just about right)
    1 TSP Cure 1 ( optional but I always add it)
    4 TBS Paprika 
    1 TBS Blk Pepper
    1 TSP white pepper
    For a bit more heat- Cayenne to your desire -  there is enough in the Paprika to make this "Mild" with a bit of heat in the background

    For this I cube it then marinate a day or 2 before the grind...add additional 1/2 cup Ice water per 5 pounds to help get your primary bind
    Visalia, Ca
  • fishlessmanfishlessman Posts: 23,002
    thanks, will give it a go, lots of kale this fall in the garden for linguica and kale soup =)
  • nolaeggheadnolaegghead Posts: 26,671
    Sounds awesome.  I'll have to try this out.
    ______________________________________________
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  • lkapigianlkapigian Posts: 2,975
    lkapigian said:
    Thank You @fishlessman ;

    I always add 1/4 pound of fat to every pound of BUTT

    4 lbs Pork Shoulder 
    1 Pound Pork Fat
    1/2 cup Port Wine or good s Red Wine
    1/8 cup red wine Vinagar
    1tbs Sugar 
    3 tbs Marjoram 
    1 large head of garlic minced (Add more as desired, this is just about right)
    1 TSP Cure 1 ( optional but I always add it)
    4 TBS Paprika 
    1 TBS Blk Pepper
    1 TSP white pepper
    For a bit more heat- Cayenne to your desire -  there is enough in the Paprika to make this "Mild" with a bit of heat in the background

    For this I cube it then marinate a day or 2 before the grind...add additional 1/2 cup Ice water per 5 pounds to help get your primary bind
    Just looked at this, left out 2tbs salt oops
    Visalia, Ca
  • 20stone20stone Posts: 1,481
    I guess that'd make a difference :-)
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • CTMikeCTMike Posts: 1,675
    I have to buy a better grinder than using the attachment on my KA mixer, it is just too underpowered. Also need a sausage stuffer. Looking for recommendations. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • lkapigianlkapigian Posts: 2,975
    20stone said:
    I guess that'd make a difference :-)
    @20stone was making a 15 pound batch today looking at what I wrote and forgot to write the most important ingredient..ha
    Visalia, Ca
  • lkapigianlkapigian Posts: 2,975
    CTMike said:
    I have to buy a better grinder than using the attachment on my KA mixer, it is just too underpowered. Also need a sausage stuffer. Looking for recommendations. 
    @CTMike my first grinder was a 50.00 Harbor Freight, worked great and re gifted it when I bought my LEM Big Bite. My first stuffer was LEM 5 pounder and my only regret was I didn't get the 10 pounder...
    Visalia, Ca
  • 20stone20stone Posts: 1,481
    CTMike said:
    I have to buy a better grinder than using the attachment on my KA mixer, it is just too underpowered. Also need a sausage stuffer. Looking for recommendations. 
    +1 on the LEM gear. I have a LEM Big Bite 8# grinder and a LEM 15# stuffer and am very happy with both. The KA can be a good starter, but has a hard time when you decide to do tonnage. 
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • northGAcocknorthGAcock Posts: 10,025
    Very nice right there!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

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