Hi,
Does anyone have recipe for Chourico? It's similar to linguisa
Thanks
V465
Search found 123 matches
- Mon Jan 04, 2021 16:10
- Forum: Sausages
- Topic: Recipe of Portuguese Chourico
- Replies: 2
- Views: 82
- Sat Dec 28, 2019 03:56
- Forum: Sausages
- Topic: Best Linguisa yet
- Replies: 5
- Views: 1369
Re: Best Linguisa yet
Well,
I'm certainly glad I gave it a shot. I like the snappier flavor
I'm certainly glad I gave it a shot. I like the snappier flavor
- Fri Dec 27, 2019 16:28
- Forum: Sausages
- Topic: Best Linguisa yet
- Replies: 5
- Views: 1369
Re: Best Linguisa yet
Yup, everything you guys said on these replies is what I've been reading here for the last couple years. The main thing that sticks in my mind is getting the meat mixed with the salt and cure the night before. Really looking forward to doing some Polish and some Hot Links the same way. Interesting w...
- Thu Dec 26, 2019 18:27
- Forum: Sausages
- Topic: Best Linguisa yet
- Replies: 5
- Views: 1369
Best Linguisa yet
I've been making Linguisa for about 30 years. Always using the recipe and process in Rytek's book, Great Sausage Recipes and Meat Curing. Based on the book, the only thing I didn't do according to his recipe was mix all the ingredients minus the water and vinegar and let it sit in a cooler overnight...
- Tue Dec 10, 2019 04:03
- Forum: Sausages
- Topic: Smoked breakfast sausage
- Replies: 7
- Views: 1748
Re: Smoked breakfast sausage
Country hams are salt cured, and need to be soaked for a day or two. True, but these are salted far beyond any country ham I'd ever tasted but this is how she said they liked them. [/quote When you receive a country ham from Broadbents it comes with instructions and they usually say to soak slices ...
- Thu Dec 05, 2019 20:49
- Forum: Sausages
- Topic: Smoked breakfast sausage
- Replies: 7
- Views: 1748
Re: Smoked breakfast sausage
I'm thinking that it is the amount of salt. They some MSG too, but that has nothing to do with curing. One other note is, there is a lot of fat in Broadbents sausage. The one I make is the hit every time we cook it.
- Thu Dec 05, 2019 16:37
- Forum: Sausages
- Topic: Smoked breakfast sausage
- Replies: 7
- Views: 1748
Smoked breakfast sausage
So, Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth tube/bag,...
- Tue Dec 25, 2018 16:46
- Forum: Smoked pork products
- Topic: Dextros sub for sugar
- Replies: 5
- Views: 2501
- Thu Dec 20, 2018 23:27
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
- Thu Dec 20, 2018 23:19
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
- Thu Dec 20, 2018 23:18
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
Here is the two of them............I hope. Can someone send me specific info on photo uploading? The instructions are rather slim, at least for my brain.
https://imageshack.com/a/img921/8462/U9Bgbj.jpg
hosting photo
https://imageshack.com/a/img921/8462/U9Bgbj.jpg

- Thu Dec 20, 2018 23:15
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
- Thu Dec 20, 2018 23:08
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
Let's see if there are images below!
https://imageshack.com/a/img921/7098/NXjvYN.jpg
https://imageshack.com/a/img924/3065/SWHXeF.jpg

https://imageshack.com/a/img921/7098/NXjvYN.jpg
https://imageshack.com/a/img924/3065/SWHXeF.jpg

- Thu Dec 20, 2018 22:58
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
- Thu Dec 20, 2018 16:58
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 57992
Shinkenspeck
So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe usin...