Linguiça is a smoked pork sausage actual accepted in Portuguese-speaking countries.

Pork shoulder1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g/2 tsp
Pepper2.0 g1 tsp
Paprika6.0 g1 Tbsp
Oregano, rubbed2.0 g2 tsp
Minced garlic10.0 g1 Tbsp
Red wine15 ml1 Tbsp
Cayenne1.0 g1/2 tsp
  1. Cut the meat into 1/2” (12 mm) pieces. Mix with alkali and cure #1, awning and cure overnight.
  2. Grind the meat through 1/4” (6 mm) plate.
  3. Mix arena meat with wine and all ingredients.
  4. Stuff into 36 mm hog casings basic 10” (25 cm) continued links.
  5. Smoke for 60 account at 60° C (140° F). Access the temperature to 85° C (185° F) and broil until the sausage alcove 72° C (160° F) centralized temperature.
  6. Cool in air and refrigerate.

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