This recipe has a bit of history. Fella passed it on to me is named Bill Martin. He an ex-Texas inhabitant who got deported to Hiwaya for some reason (had something to do with animal perversion I think). Anyway Bill has or maybe had an elderly Portugese couple for neighbors over there and he say the lady makes some excellent Linguica. Managed to wrangle the recipe outta him which can be found below. Not sure whut is up with the Rock salt and it looks a little plain Jane compared to some other recipes I've seen for the same stuff. Below is the original email from Bill.
bigwheel
Bill Martin from Hiwaya said this>
OK.... I just called my Portuguese neighbor,... and because I was so
nice about sharing my pulled pork, she graciously gave me her
recipe....
I don't know what all the fuss was about..... it seems pretty simple to
me.
8-10 Lbs Pork Butt Cubed or ground (hers is kinda chunky)
5 lbs Pork Fat Cubed or ground
6 Tbls Rock Salt
3 Tbls Garlic Powder or, better, she says: lots of fresh, crushed and
minced Garlic
2 Tbls Fresh, Minced chile peppers or Cayenne. She stressed that she
uses HEAPING tablespoons.
3 Tbls Sweet Paprika.
Mix all this in a big bowl, cover and refrigerate overnight
Put through grinder and stuff casings.
Smoke sausages for one day over low fire. Her husband does this part,
with a shed type smoker he's been using for about 40 years, built out
of 2x4's and corrugated roofing. He uses dried Ohia Lehua wood and
Waiwi, (wild guava). The fire is just built between three concrete
blocks formed into a "U" shape, door closed, and he adds a couple
chunks of wood every hour or so. Good stuff.
EAT!
Bill
bigwheel
Bill Martin from Hiwaya said this>
OK.... I just called my Portuguese neighbor,... and because I was so
nice about sharing my pulled pork, she graciously gave me her
recipe....
I don't know what all the fuss was about..... it seems pretty simple to
me.
8-10 Lbs Pork Butt Cubed or ground (hers is kinda chunky)
5 lbs Pork Fat Cubed or ground
6 Tbls Rock Salt
3 Tbls Garlic Powder or, better, she says: lots of fresh, crushed and
minced Garlic
2 Tbls Fresh, Minced chile peppers or Cayenne. She stressed that she
uses HEAPING tablespoons.
3 Tbls Sweet Paprika.
Mix all this in a big bowl, cover and refrigerate overnight
Put through grinder and stuff casings.
Smoke sausages for one day over low fire. Her husband does this part,
with a shed type smoker he's been using for about 40 years, built out
of 2x4's and corrugated roofing. He uses dried Ohia Lehua wood and
Waiwi, (wild guava). The fire is just built between three concrete
blocks formed into a "U" shape, door closed, and he adds a couple
chunks of wood every hour or so. Good stuff.
EAT!
Bill