Chouriça de Carne de Barroso-Montalegre

This Portuguese sausage is produced in the municipality of Montalegre, in the Vila Real district.
Chouriça de Carne de Barroso -Montalegre carries PGI, 2007 classification.

MeatsMetricUS
Lean pork: shoulder, leg, loin, trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Garlic4.0 g1 clove
Red or white dry wine120 ml1/2 cup
Instructions
  1. The meat is cut into small pieces, seasoned with salt, cure#1, garlic and wine for 5 days in refrigerator. Then it is drained and paprika is added.
  2. Stuff the mixture into 36 mm hog casing and tie the ends together forming a ring.
  3. Apply a thin cold smoke at 18° C (64° F) for 10-15 days. Smoking need not to be continuous, for example the fire can be put out at night and restarted in the morning as long as the temperature inside of the smokehouse stays below 18° C. The sausage is smoked with oak wood.
  4. Refrigerate.

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