longaniza de yucatan

All other recipes including your personal favourite and any seasonal tips to share

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.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby DanMcG » Sat Oct 27, 2012 7:33 pm

Are they cured? with nitrite?
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby senorkevin » Sat Oct 27, 2012 8:00 pm

Yeah.
Also do you know how to store them?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby senorkevin » Sun Oct 28, 2012 3:03 am

Anyone?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

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.
TJ Buffalo
Global Moderator
 
Posts: 719
Joined: Sun Jul 10, 2005 2:07 am
Location: New Jersey, USA


Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 6 guests

cron