Portuguese Linguica Sausage

jmcrig · Postby **jmcrig** » Wed Jun 25, 2014 8:03 am

Well, it's a new day with a new sausage start. Here's the start of a 10# batch of Portuguese Linguica Sausage.

It's mixed and in the refrigerator to meld the flavors.

jmcrig · Postby **jmcrig** » Thu Jun 26, 2014 11:32 am

All stuffed, linked, and ready to hang to air dry for awhile.

jmcrig · Postby **jmcrig** » Thu Jun 26, 2014 5:20 pm

Taking on some great Apple/Pecan cold smoke 1

Taking on some great Apple/Pecan cold smoke 2

jmcrig · Postby **jmcrig** » Fri Jun 27, 2014 3:45 pm

Well, it done. And all I can say is "WOW". It turned out great. Very happy with this run.

ChileFarmer · Postby **ChileFarmer** » Fri Jun 27, 2014 6:18 pm

Yes Sir Mark, I would be happy with that myself. You did good. Texture and color nice. CF

jmcrig · Postby **jmcrig** » Fri Jun 27, 2014 6:49 pm

ChileFarmer wrote:Yes Sir Mark, I would be happy with that myself. You did good. Texture and color nice. CF

Thanks CF

Boots · Postby **Boots** » Fri Jun 27, 2014 9:30 pm

All this sausage makin' and storin' up going on, you must be expecting a long cold winter.

jmcrig · Postby **jmcrig** » Fri Jun 27, 2014 9:55 pm

Boots wrote:All this sausage makin' and storin' up going on, you must be expecting a long cold winter.

I retired the first of May and started making and sell sausage and bacon to stay busy.

spacetrucker · Postby **spacetrucker** » Sat Jun 28, 2014 11:21 am

lucky you!!

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