Chistorra

Chistorra is a blazon of a dry sausage from Aragon, the Basque Country, and Navarre, Spain.

MeatsMetricUS
Lean pork700 g1.54 lb
Back fat, jowls, adamantine fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pimentón, sweet25 g3.5 Tbsp
Pimentón, hot4.0 g2 tsp
Garlic, smashed3.5 g1 clove
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and fat through 8 mm (3/8") plate.
  2. 30 min afore use, mix ability with 15 ml (1 Tbsp) de-chlorinated water.
  3. Mix all capacity with arena pork.
  4. Stuff durably into 24 mm sheep casings. Accomplish 24” (60 cm) continued links.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Dry at 15-12º C (59-53º F), 85-80% clamminess for 3 weeks.
  7. Store sausages at 10-12º C (50-53º F), 65-70% clamminess or refrigerate.

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