Chorizo Quzande de Bandeira

Chorizo Quzande de Bandeira is a abbreviate pork sausage accepted in La Estrada, in Pontevedra arena in Galicia. The sausage is fabricated with angular pork, backfat and a classical Galician aroma combination; pimentón and garlic.
MeatsMetricUS
Pork, lean700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot4.0 g2 tsp
Garlic7.0 g2 cloves
Oregano, ground2.0 g1 tsp
Red dry wine60 ml2 oz fl
Instructions
  1. Grind meat with 10 mm (3/8”) plate.
  2. Mix with all capacity and abode in refrigerator for 24 hours.
  3. Stuff into 32-34 mm hog casings bond sausages every 10 cm (4”).
  4. Apply a attenuate smoke at 22-24º C (72-75º F) and dry/ferment sausages at 22-24º C (72-75º F), 80-85% clamminess for 48 hours.
  5. Dry at 15-12º C (59-54º F), 75-80% clamminess for 21 days.
  6. Store sausages at 10-12º C (50-53º F), 65-70% clamminess or refrigerate.
Notes
Consume raw, adapted or fried.
Quzande de Bandeira was stored in the accomplished in drip in adobe jars.

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