Chouriça de Carne de Barroso-Montalegre

This Portuguese sausage is produced in the city of Montalegre, in the Vila Absolute district.
Chouriça de Carne de Barroso -Montalegre carries PGI, 2007 classification.

MeatsMetricUS
Lean pork: shoulder, leg, loin, trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Garlic4.0 g1 clove
Red or white dry wine120 ml1/2 cup
Instructions
  1. The meat is cut into baby pieces, acclimatized with salt, cure#1, garlic and wine for 5 canicule in refrigerator. Again it is drained and paprika is added.
  2. Stuff the admixture into 36 mm hog case and tie the ends calm basic a ring.
  3. Apply a attenuate algid smoke at 18° C (64° F) for 10-15 days. Smoker charge not to be continuous, for archetype the blaze can be put out at night and restarted in the morning as continued as the temperature central of the smokehouse stays beneath 18° C. The sausage is smoked with oak wood.
  4. Refrigerate.

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