Chorizo Candelario originates in the city of Candelaria in Salamanca arena of Castilla y León arena of Spain. It is fabricated from angular pork, pork fat and is consistently acclimatized with pimentón, oregano and garlic. Blimp into a beeline or U-shaped casing. The aforementioned breadth produces addition able-bodied accepted chorizo alleged "White Chorizo Candelario" (Chorizo Blanco Candelario) which is fabricated after pimentón. The processing accomplish abide the aforementioned for both chorizos.
|Lean pork: head, loin, shoulder, legs||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Black pepper||1.0 g||1/2 tsp|
|Pimentón, sweet||20 g||10 tsp|
|Pimentón, hot||2.0 g||1 tsp|
|Oregano, ground||2.0 g||1 tsp|
|Garlic, smashed||3.5 g||1 clove|
|Wine||15 ml||1 Tbsp|
|Water, as needed||30 ml||1 oz fl|
- Smash garlic and application adhesive and abrade bullwork it with wine into the paste.
- Lean cuts from pork head, loin, shoulder, legs. Abolish all membranes, sinews, gristles etc.
- Grind meat through 8 mm (3/8") plate.
- Mix arena meat with all capacity abacus as little baptize as bare for able arrangement of the meat mass. Authority in refrigerator for 48 hours.
- Stuff into 40-55 mm pork middles, attached off 8-10 cm (4") links or into 50-90 mm pork bung. Prick anniversary sausage with a needle, abnormally in arresting air pockets. Ferment/dry at 22-24º C (72-75º F) for 48 hours, 90-85% humidity.
- Dry sausages for 30 canicule at 12-15° C (53-59° F), 75-80% humidity. Dry pork bungs longer, depending on diameter, until the sausage looses 33% of its aboriginal weight.
- Store at 10° C (53° F) in a air-conditioned and aerial breadth or refrigerate.