Brazilian Linguica (Fresh)
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Release Date 17.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 6mm
Ingredients
Meat
- 600 g Beef R1 Very Lean
- 300 g Pork Belly 70/30 (Lean/Fat)
- 100 g Pork Back Fat
Liquid
- 30 g Ice Water
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 18 g Table Salt
- 2.5 g Ground Black Pepper
- 7 g Crushed Garlic
- 3 g Chopped Parsley
- 3 g Chopped Spring Onions
Instructions
Preparation
- Soak the 1 m 32/34 Pork Casing in cold water for 30 minutes.
- Prepare the spice mix with 2.5 g Ground Black Pepper, 7 g Crushed Garlic, 3 g Chopped Parsley & 3 g Chopped Spring Onions.
- Prepare the 18 g Table Salt.
- Prepare the 30 g Ice Water.
Grinding
- Grind the 300 g Pork Belly through the 10mm plate and keep separate.
- Grind the 100 g Pork Back Fat through the 10mm plate and keep separate.
- Grind the 600 g Beef R1 through the 6mm plate and keep separate.
Mixing
- Mix the 600 g Beef R1 & the 300 g Pork Belly with the 18 g Table Salt and 30 g Ice Water until sticky.
- Add the 100 g Pork Back Fat and the spice mix and mix until it becomes very sticky.
Filling
- Fill the sausage mix firm in to the 1 m 32/34 Pork Casing and form a coil.
Storage
- Store in the refrigerator for up to 2 days or freeze for later usage.
Instruction Video
Notes
Great to fry or on the BBQ
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INFORMATION
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Nutrition Facts
Brazilian Linguica (Fresh)
Based on
1000 g
Amount per 100g
Calories
390.88
% Daily Value*
Fat
36.79
g
57
%
Saturated Fat
13.63
g
85
%
Trans Fat
0.74
g
Polyunsaturated Fat
3.05
g
Monounsaturated Fat
16.86
g
Cholesterol
69.90
mg
23
%
Sodium
749.08
mg
33
%
Potassium
232.76
mg
7
%
Carbohydrates
0.43
g
0
%
Fiber
0.10
g
0
%
Sugar
0.02
g
0
%
Protein
13.48
g
27
%
Vitamin A
34.19
IU
1
%
Vitamin C
0.77
mg
1
%
Calcium
16.03
mg
2
%
Iron
1.40
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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