Celebrate Sausage S01E26 – Brazilian Linguiça cuiabana

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#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Brazilian Linguiça Cuiabana

You can find a printable recipe for linguiça cuiabana here:

If you would like to support our work (and receive lots of discounts from companies that you’re probably already buying from) visit us at Patreon:

Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys

We want to thank Charcutaria for his help in this episode. We invite you to check out his channel here:
He has all sorts of videos on charcuterie that I think you will enjoy.. While you are there be sure to subscribe and tell him 2 Guys said hello!!

We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:

Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:

If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:

CELEBRATE SAUSAGE SPECIAL: Meredith Leigh’s Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..

Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):

Also be Sure to check out our Amazon Store front to see all the things we use:

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model:
Vacmaster Vacuum Sealer:
Kotai Chef Knife:
Wusthof Boning Knife:
Edge Pro Professional knife sharpening Kit #3:
Iwatani Professional Chef Torch:
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Dehumidifier Eva Dry 2200:
Dehumidifier Eva-Dry 1100:
Cool Mist Ultrasonic Humidifier:

My Absolute favorite thermometers:
• Thermapen Mk4 –
• DOT Kitchen Temperature Reader –
• Signals (4 Channel Temperature Probe) –
• Extra Big and Loud Kitchen Timer/Alarm –
• Pocket Temp/Humidity Meter:

Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric


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16 Comments

  1. Eduardo Rezende

    Great video series. Just a quick note. If I am not mistaken, the pepper in the video is callled Biquinho pepper and the recipes calls for habanero pepper, which are entirely different. Biquinho pepper a non spicy pepper and usually pickled (sweet and tangy). A mild pickled red jalapeno might work better as a substitution.

    Reply
  2. Azure D

    Saaaalve BR!

    Reply
  3. Renato Bulhoes

    Hi friend. Make the brazilian calabresa: smoked and not smoked. Try over a pizza afterwards (Rio, Brazil)

    Reply
  4. Luiz Júnior

    Thank you Eric for the tribute to our country's most famous sausage!

    Reply
  5. Luiz Júnior

    All the way from Brazil here!

    Reply
  6. Sou Palmeiras

    Receita fugiu da tradicional, linguiça cuiabana não vai na batedeira, pois não precisa de liga

    Reply
  7. Mooseman Magee

    That is impressive! Thank you

    Reply
  8. Alex Koryachek

    It is look so easy when you make it not so easy when I do ha ha

    Reply
  9. Marios Channel

    Thanks from Germany y Familia Brasil

    Reply
  10. Todd's Tropicals

    Oh yeah, looks great!

    Reply
  11. William Pothier

    I liked the little stuffer he used. Looked like it had a suction base? Loving this series.

    Reply
  12. Mr. Chit

    I just made a some cheese w milk almost from the cows teet. I used an enzyme called rennet. The results were a mild mozza for lasagna. Would this be the same?

    Reply
  13. pattayaguideorg

    Great idea Eric, next series = celebrate cheese…ou yeah!

    Reply
  14. Eric Foster

    Charcutaria is a great channel! I've picked up several great recipes from him!!

    Reply
  15. Sou Palmeiras

    Essa eu sei fazer 😁😁😁
    Linguiça muito saborosa
    No aguardo, abraços.

    Reply

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