Botillo de León

This is a ample sausage from Castlla- León arena of Spain which is blimp into pork dark cap (caecum) or abdomen and belief 1-1.5 kg. It is alleged botelo or butelo in Galicia, but in Castlla- León its name is “botillo.”
Pork tails, ribs and aperture with absorbed meat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet15 g7 tsp
Pimentón, hot10 g5 tsp
Oregano, dry1.0 g½ tsp
Garlic, smashed7.0 g2 cloves
  1. Cut meats into 50-60 mm (2 “) continued pieces.
  2. Mix alkali with all spices abacus a little baptize to actualize a paste.
  3. Mix meats with the adhesive and authority for 24 hours in refrigerator.
  4. Stuff durably into pork dark cap (caecum).
  5. Using oak copse administer algid smoke at 18° C (64° F) 3-4 days. Try to bear smoke at atomic for 8 hours anniversary day.
  6. Dry at 12-15° C (53-59° F), 65-75% humidity, from 3-4 canicule to 15-20 canicule for a drier sausage.
Serve by affable in baptize (below the baking point) for about 2 hours. Botillo de León is usually served with potatoes and vegetables.

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