Sobrasada Picante Casera

Sobrasada sausage has a appropriate reddish-orange color, that is the aftereffect of bond arena angular pork and pork fat with paprika, alkali and spices. In Balearic islands sobrasada is fabricated from the locally developed pigs.
MeatsMetricUS
Lean pork (<20% fat)700 g1.54 lb
Back fat or fat pork trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet30 g5 Tbsp
Pimentón, hot10 g5 tsp
Garlic, diced7.02 cloves
Instructions
  1. Grind pork and fat through 6 mm (1/4”) plate.
  2. Mix meat, fat, salt, cure and spices together. Authority for 12 hours in refrigerator.
  3. Stuff into ample hog casings. Altered casings are acclimated including float and stomach. You can acclimated coarse constructed casings.
  4. Dry for 2 months at 16-12º C (60-54º F), 85-80% humidity.
  5. Store sausages at 10-12º C (50-53º F),
Notes
Exact dehydration time will be bent by the blazon and the admeasurement of the casings used.

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