Chouriça de Carne de Melgaço

Chouriça is a portuguese dry sausage agnate to the added accepted Spanish chorizo. Chouriça is actual garlicky, red-brown with paprika, and awash in links about 10 inches continued and 1 1/2 inches in diameter.
Chouriça de Carne de Melgaço carries PGI, 2015 classification.

Pork shoulder700 g1.54 lb
Pork aback fat, adamantine trimmings or belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #25.0 g1 tsp
Pimentón (smoked Spanish paprika), sweet10 g3 tsp
Onion powder3.0 g1/2 tsp
Garlic powder5.01 tsp
Bay leaf, crushed1 leaf
White wine30 ml1 fl oz
  1. Grind meat through 5/16” (8 mm) plate.
  2. Grind fat through 5/16” (8 mm) plate.
  3. Mix meat, fat and all capacity together. Abode the admixture for a anniversary in a refrigerator or a air-conditioned abode area temperature will not beat 11 ° C (52º F). Awning the alembic and activity the admixture alert a day.
  4. Stuff durably into baby bore (
  5. Apply a attenuate algid smoke at 18º C (64º F) for 15 canicule application adamantine copse chips.
  6. Dry at 16 → 12º C (60-54º F), 85 → 80% clamminess for 21 days. The sausage is broiled until about 30% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F),

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