Chorizo Candelario

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, legs1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Black pepper1.0 g1/2 tsp
Pimentón, sweet20 g10 tsp
Pimentón, hot2.0 g1 tsp
Oregano, ground2.0 g1 tsp
Garlic, smashed3.5 g1 clove
Wine15 ml1 Tbsp
Water, as needed30 ml1 oz fl
  1. Smash garlic and application adhesive and abrade bullwork it with wine into the paste.
  2. Lean cuts from pork head, loin, shoulder, legs. Abolish all membranes, sinews, gristles etc.
  3. Grind meat through 8 mm (3/8") plate.
  4. 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.
  5. 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.
  6. 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.
  7. Store at 10° C (53° F) in a air-conditioned and aerial breadth or refrigerate.

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