OT- Homemade Linguicia

lkapigian

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 

bgebrent

I like that a lot!  Nice work brother.

lkapigian

Thanks @bgebrent

20stone

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. 

lkapigian

@20stone PM sent, enjoy , most excellent Linguicia 

fishlessman

recipe? love a good linguica pizza. like the two size grinds, thats key

lkapigian

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

fishlessman

thanks, will give it a go, lots of kale this fall in the garden for linguica and kale soup

nolaegghead

Sounds awesome.  I'll have to try this out.

lkapigian

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

20stone

I guess that'd make a difference :-)

CTMike

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. 

lkapigian

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

lkapigian

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...

20stone

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. 

northGAcock

Very nice right there!