Linguica Sausage
INGREDIENTS FOR 25 LBS.: | 25 Pfund Pork butts, certified | |
8 ounces Salt | ||
2 ounces Powdered dextrose | ||
1 ounce Pragü Powder No. 1 | ||
3 ounces Fresh garlic | ||
4 ounces Wine or cider vinegar | ||
4 ounces Paprika | ||
0.25 ounce Ground black pepper | ||
0.5 ounce Marjoram | ||
2.5 Pfund Ice water | ||
12 ounces Soy protein concentrate | ||
INGREDIENTS FOR 10 LBS: | 10 Pfund Of pork butts, certified | |
6tb Salt | ||
2tb Powdered dextrose | ||
2 Level tsp. Pragü Powder No. 1 | ||
6lg Garlic cloves (evtl. mehr) | ||
1 ounce Wine or cider vinegar | ||
4tb Paprika | ||
1tb Ground black pepper | ||
1tb Marjoram | ||
1Gl Ice water | ||
2 Becher Soy protein concentrate or non-fat dry milk or non-fat dry milk |
Zubereitung:
:CHOPPING:
Dice or chop all the meat in 1/2" to 3/4" pieces andplace in the mixer.
:MIXING:
After the meat has been placed into the mixer, add all the ingredients
except the water and wine or vinegar. Mix until all the ingredients are
evenly distributed. Place the meat into curing tubs and let stand in
cooler overnight. The next morning place the meat into a mixer and add
the water and vinegar (mix the vinegar with the water) and mix very
well. Remove to stuffer.
:STUFFING:
Stuff into 35-38mm hog casings and hang on smoke sticks. Allow the
sausage to air dry before placing in the smokehouse. After the sausage
is dry, place into cool smokehouse overnight at 100-110 degrees F. The
next morning raise the temperature to 130-135 degrees F. and hold this
temperature until; the sausage firms up. Remove sausage from smokehouse
and allow to hag at room temperature before placing into 40-45 degree
F. cooler overnight.
:NOTE:
The USDA regulations class "linguisa" as an uncooked sausage. It is
therefore necessary to use certified frozen pork to manufacture this
product. The above outlined procedure dös not conform to government
regulations concerning the destruction of live trichinä.
Durchschnittliche Gesamtbewertung: Bisher keine Bewertungen
Unser Rezepte Vorschlag für Sie:
Warmer Kartoffelsalat mit Speck
Kartoffeln abbürsten, in einem Topf mit Wasser bedeckt vom Kochen an in 30 Minuten garen. Abgießen, unter kaltem Wasse ...
Warmer Nudelsalat mit Radicchio und Huhn
Nudeln in reichlich Salzwasser bissfest kochen. Tomaten vierteln, Hühnerbrust in Streifen schneiden und den Radicchio ...
Warmer Schafskäse
Schafskäse in ca. 0,5 cm dicke Schnitten schneiden und in 4 flachen feuerfesten Förmchen (genannt Schiffle) vertei ...
Kartoffeln abbürsten, in einem Topf mit Wasser bedeckt vom Kochen an in 30 Minuten garen. Abgießen, unter kaltem Wasse ...
Warmer Nudelsalat mit Radicchio und Huhn
Nudeln in reichlich Salzwasser bissfest kochen. Tomaten vierteln, Hühnerbrust in Streifen schneiden und den Radicchio ...
Warmer Schafskäse
Schafskäse in ca. 0,5 cm dicke Schnitten schneiden und in 4 flachen feuerfesten Förmchen (genannt Schiffle) vertei ...
Aktuelle Magazin Beiträge:
Meist gelesene Magazin Beiträge:
Brandteig
Plätzchen backen
Bruscetta
Mousse au Chocolat
Tortellini
Hefeteig
Pralinen
Creme Brulee
Kekse
Lasagne
Spaghetti Carbonara
Tiramisu
Zuckerguss
Dips
Donuts
Mayonaise
Rouladen
Waffelteig
Tafelspitz
Eierkuchen
Königsberger Klopse
Gefüllte Paprika
Kartoffelsuppe