Longaniza de Mezcla

Depending on a arena of Spain this longaniza can be fabricated from angular pork, semi-fat pork, including some bits meat (lungs, heart) or pork and beef.
Beef, lean550 g1.21 lb
Pork, semi-fat (shoulder)350 g0.77 lb
Pork aback fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot10 g5 tsp
Oregano, ground1.0 g1/2 tsp
Garlic3.5 g1 clove
Wine15 ml1 Tbsp
Water60 ml2 oz fl
  1. Smash garlic and application adhesive and abrade bullwork it with wine into the paste.
  2. Grind meat and aback fat through 12 mm (1/2") plate.
  3. Mix meat, fat and all capacity abacus baptize as all-important to aftermath a close paste.
  4. Hold the adhesive for 48 hours in refrigerator.
  5. Stuff into 25-35 mm dogie casings basic 40-60 cm (16-24") sections. Prick air pockets with a needle.
  6. Ferment at 24º C (75º F) for 12 hours, 90-85% humidity.
  7. Dry sausages for 12-14 canicule at 12-15° C (53-59° F), 75-80% humidity.
  8. Store at 10° C (53° F) in a air-conditioned and aerial breadth or refrigerate.

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