Looks amazing! My old soccer coach was from Fall River Mass, and his dad would make incredible linguiça and chouriço we used to BBQ. I'd love to see a portuguese chouriço or spanish chorizo cook. Keep em coming!
Next batch try crushed red pepper instead of cayenne. It's a Portuguese staple. You can order it from a portuguese food supplier online. Portugalia in Fall River Massachusetts or Famous foods. My favorite is Gonsalves crushed red pepper. Anyway great videos!
I have never eaten linguica that has had oregano as an ingredient. I would imagine that it would give a very different flavor. Our family used to make our own, the meat was cubed up pretty small, left to marinade for days before stuffing and hanging in the smokehouse.
Great video! Quick question on when you bumped to 180. You mentioned they were done after 2.5 hours. Was that the entire cook time or after you bumped to 180?
On this batch it was after raising the temp to 180. If I remember correctly the total time was around 6 hours. There are a lot of factors that affect the cook time, so it's best to continually monitor the internal temperature as you go. Thanks for the question!
I only test when I'm trying a recipe for the first time. I take notes and write down any thoughts for the next time I make it. To finish in the smoker, bump the temp up to 180-200F and get them in the ice bath when the internal temperature is 155-160. It will take longer than the water bath, but you will still get great results as long as they don't over cook. I finish in the smoker a lot of the time. Thanks for the comment!
If im not real confident about making the links. Would just a "rope" version be just as good. Forgive my ignorance, some things you wont know if you don't ask
thank you for sharing
Great video. It looks so good.
super sausages. good job. thank you for the video.!!!
Looks amazing! My old soccer coach was from Fall River Mass, and his dad would make incredible linguiça and chouriço we used to BBQ. I'd love to see a portuguese chouriço or spanish chorizo cook. Keep em coming!
Next batch try crushed red pepper instead of cayenne. It's a Portuguese staple. You can order it from a portuguese food supplier online. Portugalia in Fall River Massachusetts or Famous foods. My favorite is Gonsalves crushed red pepper. Anyway great videos!
Hell yeah! Another amazing video. It is about time for a good ol' cawfish boil!
Thank you !
Awesome video ,gonna try that recipe next
Thanks!
Yummo. Thanks for sharing Andy.
Thanks for watching Bill!
Great video
I have never eaten linguica that has had oregano as an ingredient. I would imagine that it would give a very different flavor. Our family used to make our own, the meat was cubed up pretty small, left to marinade for days before stuffing and hanging in the smokehouse.
I like the sounds of that! Thanks for the comment!
That looks delicious! Omg I need that in my belly now! Quick question for you. What is the sodium content per serving? Thanks!
It's up there like all sausages. My rusty math puts it at around 1200mg per 4 oz serving.
Great video! Quick question on when you bumped to 180. You mentioned they were done after 2.5 hours. Was that the entire cook time or after you bumped to 180?
On this batch it was after raising the temp to 180. If I remember correctly the total time was around 6 hours. There are a lot of factors that affect the cook time, so it's best to continually monitor the internal temperature as you go. Thanks for the question!
@@AgeofAnderson Thanks for the follow. You’ve got some great content in you videos and look forward to watching more. Thanks again!
Anderson you need to get a patreon so we can properly support you!
looks like you scored with that batch
Before smoking can I put them in a food dehydrator to dry out the casing at a low temp.
I've never done it. It's worth a try, but it may toughen up the casings a little. Thanks for the question.
Amazing work. how much meat did you grind?
20 lbs if I remember correctly. hanks for the question!
@@AgeofAnderson Thank you.
@@mrwacks4705 I went back and took a look, and this was a 10 lb recipe.
@@AgeofAnderson Fantastic! even better. I appreciate it.
any tips for finishing in the smoker? do you test pretty much every sausage?
I only test when I'm trying a recipe for the first time. I take notes and write down any thoughts for the next time I make it. To finish in the smoker, bump the temp up to 180-200F and get them in the ice bath when the internal temperature is 155-160. It will take longer than the water bath, but you will still get great results as long as they don't over cook. I finish in the smoker a lot of the time. Thanks for the comment!
@@AgeofAnderson thanks for the reply! I should have been more specific. I meant do you usually check the temp of each sausage before pulling?
@@zachyweezer Usually just a couple from different areas of the smoker.
Would you share the ratios of seasoning per pound. Please
Almostright
is your smoker propane or electric ?
It's propane
Kitchen aid with a paddle attachment might save you some mixing time, bruh ✌️
How many pounds or grams was the pork great recipe
This was a 10lb(4.5kg) batch. Thanks for the comment!
@@AgeofAnderson thanks I am going to try it 😀
If im not real confident about making the links. Would just a "rope" version be just as good. Forgive my ignorance, some things you wont know if you don't ask
cant wait to stuff that in my face, got some elk ill use up with hogg butts. thanks andy.
Thats to much salt
Linguiça should NEVER be ground up on the casing. Any decent Portuguese butcher shop would never do that. That’s just for mass produced crap.