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.