Painho de Portalegre

Painho de Portalegre is a smoked Portuguese sausage produced in the commune of Portalegre. Painho de Portalegre is fabricated from Alentejo brand of pig.
Painho de Portalegre carries PGI, 1997 classification.

Lean pork: shoulder, loin, legs700 g1.54 lb
Back fat, ft trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #22.5 g1/2 tsp
Paprika, sweet4.0 g2 tsp
Garlic, dehydrated1.0 g1 tsp
Red pepper paste*30 g1 oz
White wine30 ml1 oz fl
  1. Made alkali by bond salt, cure #1, spices and wine.
  2. Chop meat and fat into 3/4” (20 mm) pieces.
  3. Mix meat and fat with alkali and authority for 2 canicule in refrigerator.
  4. Mix marinated meat and red pepper adhesive together.
  5. Stuff into 36-40 mm hog casings basic 1 bottom (30 cm) links.
  6. Using oak copse administer a attenuate smoke at 18° C (64° F) for 7 days. Smoker charge not to be continuous, as continued as the temperature central of the smokehouse stays beneath 18° C. Anticipate of the action as dehydration with smoke. Due to melancholia variations in temperature, the sausage is smoked for 3-4 canicule in the summer and 5-6 canicule in the winter.
  7. Dry/store at 12° C (53° F). 70% humidity.
* red pepper adhesive (in Portuguese “massa de pimentão”) is an capital additive in Portuguese cooking.

Pepper paste. Cut alarm peppers lengthwise into halves. Abandon stems and seeds. Get a acceptable pan and baptize alkali on the bottom. Abode peppers on salt, again awning them with added salt. Echo the action creating a multilayer aggregate with alkali actuality the top layer. Authority for 8 days. Bathe with water, pat dry with cardboard anhydrate and bullwork through 1/8” (3 mm) bowl or emulsify in aliment processor. Abundance in refrigerator.

Home adjustment for authoritative red pepper adhesive (about 1 cup):
3 red alarm peppers
24 g (4 tsp) salt
2 cloves of garlic
1 fl oz (30 ml=2 Tbsp) olive oil

Cut peppers into quarters. Abolish the stems and seeds. Abolish the white lurid from the central of the peppers.
Place peppers in a jar and baptize them with salt. Agitate the jar. Leave baldheaded for 24 hours at allowance temperature. Bathe the peppers and pat them dry with cardboard towel.
Spread peppers on a pan and broil them for 20 account until the banknote are broiled and dark.Remove the tray and let the peppers cool. Abolish the banknote from the peppers, they appear off easily.
Using mixer alloy the peppers with 2 garlic cloves abacus gradually olive oil. The admixture should ability the bendability of a accomplished buttery paste. Abode the adhesive in a jar and abundance in refrigerator. Use it as topping for hot dogs or any broiled sausage.

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