Linguisa (longaniza)

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INGREDIENTS FOR 25 LBS.
8 ozs. salt
2 ozs. powdered dextrose
1 oz. Prague Powder No. 1
3 oz. fresh garlic
4 ozs. wine or cider vinegar
4 ozs. paprika
1/4 oz. ground black pepper
1/2 oz. marjoram
2 1/2 lbs. ice water
12 ozs. soy protein concentrate or non-fat dry milk
25 lbs. pork butts, *certified*

CHOPPING
Dice or chop all the meat into 1/2" to 3/4" pieces and place in mixer.

MIXING
After the meat has been placed into the mixer, add all the ingredients
except the water and wine or vinegar. Mix until all the ingredients
are evenly distributed. Place the meat into curing tubs and let stand
in cooler overnight. The next morning place the meat into a mixer and
add the water and vinegar (mix the vinegar with the water) and mix
very well. Remove to stuffer.

STUFFING
Stuff into 35-38mm hog casings and hang on smoke sticks. Allow the
sausage to air dry before placing in the smokehouse overnight at
100-110 degrees F. The next morning raise the temperature to 130-135
degrees F. and hold this temperature until the sausage firms up.
Remove sausage from smokehouse and allow to hang at room temperature
before placing into 40-45 degree F. cooler overnight.
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