Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Linguisa Smoked Sausage

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Linguisa Smoked Sausage

    Made some Linguisa smoked sausage this weekend. Actually made Linguisa, Sweet Italian and Sun Dried Tomato w/ Basil sausage this weekend, but the Linguisa was the only one smoked. The other two are fresh. All came out great. Here are a couple pics from the smoking. 15 pounds sausage overall. Man, that is a lot of sausage when all said and done.

    Click image for larger version  Name:	Linguisa 1.JPG Views:	1 Size:	112.6 KB ID:	457174Click image for larger version  Name:	Linguisa 2.JPG Views:	1 Size:	108.3 KB ID:	457175

    #2
    Wow that looks great! I haven't tried sausage myself yet!

    Comment


      #3
      Hot or cold smoke?

      Comment


      • TripleB
        TripleB commented
        Editing a comment
        Hot. Smoking at about 200 degrees for ~ 1 hr 10 minutes. Then steamed the sausage up to 163 degrees and then dumped in ice bath.

      • EdF
        EdF commented
        Editing a comment
        Nice!

      #4
      Beautiful!

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here