Longaniza Version 2.0
OK, so here is another go around at the longaniza recipe. I am doing two different things with this batch.
- I’m kicking up the heat bytriplingthe amount of crushed red peppers. I don’t know if this is enough but if not, I’ll augment the next time around with someCheyennepepper.
- I’m switching the smoking around a bit. Last time, I used hickory for the smoke but it was a bit too much so this time I’m going to mix up the kind of wood and give it a longer and slower smoke. The recipe is the same as before (except for the crushed pepers). I also used a bit more authentic pork back this time around (a hunters fatback from Belmont Buchery). This recipe is:
- 4# pork shoulder.
- 1# fatback.
- 2oz (this is a whole bottle) smoked Spanish Paprika.
- 4T dry red Zinfandel (I used Ravenswood)
- 2T white sugar
- 2T kosher salt
- 1T crushed pepper (I bumped this up 3x here)
- 5 cloves garlic (chopped very fine)
- 2t Marjoram (fresh if you have it)
- 1t Pink Salt (#1) For smoking this one, I opted to tone down the intensity of the wood but add a little longer smoking. The last few pieces of the last batchactually mellowed out a bit and were quite good. I suppose it was a lot like smoked cheeses. So this time I fired up the cold smoker and got ready.
Inside the chamber, I had a fairly constant75°F. I held this for 6 hours of cold smoking using a mixture of hickory, cherry, apple wood. After that I jacked up the smoker to 180°F internal until I got a160°F point inside my test sausage.
This is what these little bitties looked liked after 6 hours of smoke and then the ramp up to an internal of 160°F. Essentially, I just cranked up the smoker to 180°F and waited until the internal was good. I think this was a bit too fast, these seem to have broken the fat given the shiny external appearance of the links. Maybe next time, I’ll be a bit slower on the ramp. In the morning I’ll weight each of them and then then put them up for a week or two of resting and drying out.