longaniza de yucatan

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longaniza de yucatan

Postby senorkevin » Sat Oct 27, 2012 4:47 pm

I made some longaniza de yucatan yesterday.
I air dried them for 6 hours and smoked then for 4 hours between 65-70c and left them out until they lost 20 % of the uncooked weight.
Are they ready to eat as they are or do I need to cook them before eating?
An Englishman living in México.
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Postby DanMcG » Sat Oct 27, 2012 7:33 pm

Are they cured? with nitrite?
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Postby senorkevin » Sat Oct 27, 2012 8:00 pm

Yeah.
Also do you know how to store them?
An Englishman living in México.
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Postby senorkevin » Sun Oct 28, 2012 3:03 am

Anyone?
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Postby TJ Buffalo » Sun Oct 28, 2012 4:28 pm

If you've cured them with nitrite, then I would say to handle them as you would any other dried sausage, such as salami: store them in a cool, moderately dry area until use.
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