Longaniza Version 2.0

OK, so here is another go around at the longaniza recipe. I am doing two different things with this batch.

  1. 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.
  2. 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)
  • water
  • 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. image

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.

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.