Linguica

• 5 lb pork shoulder
• 1 1/2 lb pork fat
• 20 clove minced garlic
• 1 tbsp ground cumin
• 1 tbsp oregano
• 1 tbsp ground black pepper
• 3 tbsp salt
• 5 tbsp smoked paprika
• 2 tsp ground cayenne pepper
• 1 cup red wine
• 1 inch diameter pork casings

1. Combine red wine, garlic, cumin, oregano, black pepper, salt, smoked paprika, and cayenne pepper.
2. Set off to the side.
3. Cube pork shoulder and pork fat.
4. Thoroughly mix pork fat, pork shoulder, and the wine/spice mixture in a large bowl.
5. Cover with plastic wrap and allow to sit for 24 to 48 hours.
6. Using a meat grinder with the coarsest grind possible, grind the contents of the bowl and stuff into pork casings making links into the desired length.
7. Allow to sit for an additional 24 hours.
8. Smoke over hickory wood at 220 to 250F for 90 minutes.

pork shoulder, pork fat, garlic, ground cumin, oregano, ground black pepper, salt, paprika, ground cayenne pepper, red wine, pork casings

Taken from cookpad.com/us/recipes/362255-linguica (may not work)