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  5. Portugese Chourico and Linguicua

Portugese Chourico and Linguicua

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  • A Offline
    A Offline
    apolloranger
    Yearling
    wrote on last edited by
    #1

    Freshly made Portuguese Chourico and Linguicua.0_1533585843761_20180805_194523.jpg
    0_1533585867979_20180805_201857.jpg

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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #2

      apolloranger Those look awesome! Did you handstuff the Chourico? I was reading about that the other day when I was checking out some classic sausage making techniques and it looked rough! Keep up the good work, I love that people are keeping alive these older styles of sausage!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      A 1 Reply Last reply
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      • JonathonJ Jonathon

        apolloranger Those look awesome! Did you handstuff the Chourico? I was reading about that the other day when I was checking out some classic sausage making techniques and it looked rough! Keep up the good work, I love that people are keeping alive these older styles of sausage!

        A Offline
        A Offline
        apolloranger
        Yearling
        wrote on last edited by
        #3

        Jonathon no we used a stuffer. Thank you for the comments

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        • A Offline
          A Offline
          apolloranger
          Yearling
          wrote on last edited by
          #4

          Jonathon this recipe is 100 years old from my husband’s father.

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          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #5

            apolloranger That’s awesome, if you ever feel like sharing post it, I know I for one would be interested! I understand that 100 year family recipes sometimes need to remain with the family only though!

            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

            A 1 Reply Last reply
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            • A Offline
              A Offline
              apolloranger
              Yearling
              wrote on last edited by
              #6

              Jonathon, we are keeping it a secret…sorry, but we are looking into starting a business . . So you may see some large orders of casing for us soon.

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              • JonathonJ Jonathon

                apolloranger That’s awesome, if you ever feel like sharing post it, I know I for one would be interested! I understand that 100 year family recipes sometimes need to remain with the family only though!

                A Offline
                A Offline
                apolloranger
                Yearling
                wrote on last edited by
                #7

                Jonathon we used a hand crank stuffer we found online. It does 5 lbs at a time

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