HOW TO MAKE ARTISANAL CHORIZO | PORTUGUESE LINGUICA

[@JoesHomeFlavours]

Hi all don’t forget to visit Joeshomeflavours.com for the entire recipe

[@damaianogueira112]

Great job João. Thank you for all these amazing videos teaching out to prepare some of our best portuguese dishes. Following you

[@PrecyMeteor]

Thats my favorite i kept on buying it in mall i love it eating in breakfast

[@JoesHomeFlavours]

Precy Meteor Thank you, that’s cool, sorry for the late reply your comment just passed through the cracks, thank you again 🙏

[@mariapereira9120]

I loved your recipe. But could you tell me what size collagen casing you used for the linguica.

[@donnaionta2912]

Joe do you use a pellet smoker or a wood burning smoker

[@josedias7440]

Hi how long do you smoke the choriço and is the smoke hot good video thank you

[@nelferns4547]

Hmmm looks fantastic joa.. Sure will try soon here in UK. But how May we what insert in the casing before putting in the meat in the cassing ( white colour nob sort of) and where we can get three kind of sausages cassings. God bless

[@JoesHomeFlavours]

nel ferns hi, thanks for you support, the sausage filler funnel you can get of eBay and it’s very cheap too www.ebay.co.uk/itm/163393770688

[@neoarmour]

Perfeito

[@planecrazyish]

👏👏👏👏👏👏👍 great job

[@JoesHomeFlavours]

Thank you!

[@songbird857]

I am curious to know about your smoker.. is that a European brand? Or can I find it in the US? How long were they in the smoker?

[@nellea1]

Hi Joe! Which part of the pork meat you used please? Can you recommend which brand of white wine? Can I use cooking alcohol? 38% Vol. How long do you smoke it for?

[@nellea1]

Many thanks in advance 🙏🏽🙏🏽 Muito obrigada.

[@JoesHomeFlavours]

Lea Rodriguez, the cut of the pork depends in how lean you like your chorizo, I like to use belly and shoulder loin, this way I have a good balance in fat and meat, you need to have a good 35% of fat to have a tasty chouríço. In Portugal we have a variety of smoked sausage which is made with red wine and it’s very popular but none with a spirit like a 35% proof, I believe that would not yield a good chorizo

[@nellea1]

Joe’s Home Flavours Many thanks 🙏🏽 I am on my way to get the ingredients and also the smoker. Very excited 😊

[@JoesHomeFlavours]

Lea Rodriguez the are a couple of ways of Smoking the meats and the things to have in mind are the temperature of the smoke (the colder the better for chorizos), the intensity of the smoke (in a traditional smoking house or method, the smoke in done in a ventilated room with the smoke source a good 10ft away from the chorizos whereas in a home smoker like mine, the smoke is very strong and very close to the chorizos), finally the last thing to have in mind is how much you like the smoking flavour (I leave mine for 3-6 hrs but then I leave them in the smoker for 8 hrs to rest and cool down)

[@nellea1]

Thanks again. It’s very much appreciated. I got my smoker and all the ingredients bought. I will start tomorrow. After 6-8hrs smoking it, does it still need 20 days curing? What type of wood chips you used for smoking? Sorry I asked a lot of questions 😊

[@denizebrandaoofc]

Frends 👍🏾👍🏾👍🏾

[@JoesHomeFlavours]

LOUVORES DENIZE BRANDÃO obrigado, com certeza 😃

[@cocinadepaul4241]

Joe! Que buen canal que tienes! Te felicito! Te ganaste mi suscripción! Muchos éxitos, espero tu siguiente vídeo! Saludos!

[@JoesHomeFlavours]

Cocina De Paul muchas gracias e perdoname por no haber respondido mas temprano pero me passo tu comentario, gracias e bien venido!

[@dorisfernandes2352]

How will it taste without smoking it .? Can we make it in another way ...please reply....in a flat its difficult to smoke

[@JoesHomeFlavours]

doris fernandes Olá 👋 yes you can Not smoke it and it will still taste wonderful, one way around the smoking part is to use smoked paprika like I explain in the video but even without that and just normal paprika, it will still be delicious 😋

[@dorisfernandes2352]

@@JoesHomeFlavours ola ! De inda .thank you for replying .

[@anapaulacrawford5837]

Sir, won't the chouriço go bad if is air cured tho?

[@jossrock6458]

Hi, in Goa, India we make chorizo with bigger pieces about 3/4 inch and apply salt and tie it in muslin (cotton) cloth to drain all the liquid from the meat at least 24 hours and then apply all the required spices to marinate and then stuff the pieces into dried pig intestines. (The Narrow ones) and then hang them over a wood fired smoke for over a week. cheers

[@moonfirewitter6232]

Draining off the water before marinadeing seems like a good idea. A week over a smokey fire seems like alot of smoke and heat? Is that continuous smoke?

[@charanrai5861]

What pork you use in Goa? Is it Yorkshire or Home grown or Farm pigs?

[@gloriaphenrriquez8293]

Porfabor ponga las ingrdientes

[@vitorbritesvitor903]

gostei da ideia de fumar 😃

[@MariaPereira-bg1lc]

I want the recipe and the masala ingredients used in it

[@JoesHomeFlavours]

Maria Pereira é só seguir o link joeshomeflavours.com as receitas estão todas aqui :) just follow the link, all my recipes are here :)

[@JoesHomeFlavours]

Maria Pereira encontrou?

[@mariamassimigliano2831]

​@@JoesHomeFlavours

[@JoesHomeFlavours]

Nas definições deste vídeo tem l o link para o site onde pode comprar a mistura para os chouriços, as quantidades depende da quantidade de chouriço que vai fazer

[@stealthworx4371]

Very similar to Sri Lankan Lingus. Ours is a remnant of the Portuguese colonial times from the 1600s haha

[@JoesHomeFlavours]

Thanks, share a video of your own so I can learn your way too ;) Thanks!

[@stealthworx4371]

@@JoesHomeFlavours You know what mate i will! Never thought about making food videos but ill make one on my great grand Pa's lingus recipe!.

[@acaciomadeira5147]

Looks pfetty good but you dont have enoupgh fat you need 30% fat of the weight of of meat and poke more wholes

[@doctordutch]

why do you sound Dutch?

[@JoesHomeFlavours]

Hahaha, I don’t know, I’m not, I’m a Portuguese national from Lisboa :)

[@RE5223X]

Ehhhh ehhhh ehhhh ehhhh more salt ehhhh ehhhh lmfaoooooo