Hanging Longaniza

Longaniza, first time ‘round. The recipe for this was:

  * 4# pork shoulder.
  * 1# fatback.
  * 2oz (this is a whole bottle) smoked Paprika. This isn’t that spicy, and you may want to bump up the heat a bit.
  * 4T dry red Zinfandel (I used Ravenswood)
  * 2T white sugar
  * 2T kosher salt
  * 5 cloves garlic (chopped very fine)
  * 2t Marjoram (fresh if you have it)
  * 1t crushed pepper
  * water
  * 1t Pink Salt (#1)

Grind the meat, mix all up and seal it for 48 hrs in the fridge. I ground it through the largest kitchenaid grinder plate (wish I had one with a larger opening). Cold smoked with hickory for 4 hours. Ramped up the heat slowly to 180 until the internal temperature was 160. Let cool to room temperature and then hang for a week. I wish I had taken weights to see how much it lost during the drying period. Next time.

Note: My smoker died right after the cold smoke and didn’t do the ramp until the next day when I got it replaced.

Father, Husband, Brewer, Professor

Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.