After chorizo, salchichón is the additional best accepted dry sausage in Spain. The atramentous pepper is the arch aroma used, pimentón is not added to salchichones. Technically speaking, salchichón may be advised to be the Spanish agnate of Italian salami.
Lean pork800 g1.76 lb
Back fat100 g0.22 lb
Back fat as appearance meat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Black pepper3 g1.5 tsp
Black pepper, whole1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Dry wine30 ml2 Tbsp
  1. Grind meat through 6 mm (1/4") plate.
  2. Grind 100 g of fat through 6 mm (1/4") plate.
  3. Dice partially arctic 100 g of fat into 5-8 mm (1/4-3/8") cubes.
  4. Mix all capacity with wine, again cascade over the meat and fat and mix all together. Authority for 48 hours in refrigerator.
  5. Stuff into 60 - 90 mm pork bungs basic sections 30-40 cm (12-16") long.
  6. Ferment/dry at 20º C (68º F) for 48 hours, 90-85% humidity.
  7. Dry at 15-12º C (59-54º F), 85-75% clamminess for 2-3 months.
  8. Store sausages at 10-12º C (50-53º F),
Like with all dry sausages the T-SPX amateur ability accustomed at 0.12 g per 1 kg of meat can be alloyed with meat aloof afore stuffing. Mix ability with 2 Tablespoons of distilled baptize 30 account afore applying.

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