Chouriço de Carne de Estremoz e Borba

This Portuguese sausage is produced in the municipalities of Alandroal, Borba, Estremoz and Vila Viçosa.
Chouriço de Carne de Estremoz e Borba carries PGI, 2004 classification.

Lean pork700 g1.54 lb
Fat pork300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sugar3.0 g1/2 tsp
Sweet paprika4.0 g2 tsp
Garlic, minced8.0 g2 cloves
  1. Cut meat into 1/2” (12 mm) pieces.
  2. Mix with all ingredients.
  3. Stuff durably into 30 mm hog casings. Tie the ends calm authoritative a 8-12” (20-30 cm) continued loop.
  4. Smoke with oak copse at 30° C (86° F) for at atomic 3 days.
  5. Store at at 5-8° C (41-46° F), 75% humidity. The sausage will alpha loosing damp and in time will become a dry sausage.
The PGI affidavit requires that the meat charge appear from the Alentejano pig.

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