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Homemade Portuguese Linguica

Homemade traditional Portuguese Linquica. This is not a full linguicia video, but shows the second day process of stuffing it. I will try and produce a full video, but in the meantime here are the steps: Day 1 ~10 lbs pork butts or shoulder butts (i get it from $1.30-$1.60/pound) Make sure the meat has plenty of fat or request some pork trimmings from you butcher. Separate the fat from the meat and put it in the freezer for a little bit to get firm before grinding. This will prevent the fat/meat from smearing if you have a grinder. I recommend grinding the meat fine, then mixing it with meat for additional grind with ~ half inch plate. Traditional sausage was hand cut and stuffed. I like thick texture not fine. Ingredients for 10 lbs: 6 tbsp. salt 2 tbsp. sugar 1/2 tsp. cure 6-8 large garlic buds(or chopped garlic) Wine with a dash of wine vinegar/water with ice. (variable for mixing/to taste) we use homemade red 4 tbsp. paprika 2 cups dry milk chili flakes (optional) Marinate for at least one day and try for any tweaks before stuffing We think smoking takes away from the flavor, so either light smoke or just hang and cook on low heat until you reach 165 F internal Make sure the sausage is spaced to get a consistent color when "smoking" after it reaches internal target temp. throw it in a cold bath immediately to stop cooking and start the blooming process. put on rack, cover and put in fridge for the blooming period. That's it!! enjoy