Meats and Sausages
Butelo de Vinhais
Butelo de Vinhais is a Portuguese sausage which originates in Vinhais area in the Bragança district of Portugal. Butelo de Vinhais, also registered as Bucho de Vinhais or Choriço de Ossos de Vinhais carries PGI, 2015 classification.
| Meats | Metric | US |
|---|---|---|
| Pork meat* | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Paprika, sweet | 4.0 g | 2 tsp |
| Bay leaf | 1 leaf | |
| Garlic | 7.0 g | 2 cloves |
| Dry wine | 120 ml | 1/2 cup |
| Water | 120 ml | 1/2 cup |
Instructions
- Mix all ingredients together to create a marinade. Cut meat into small pieces.
- Immerse meat in the marinade and hold for 3 days in refrigerator. Drain.
- Stuff into pig’s stomach, bladder or a large diameter casing.
- Apply a thin cold smoke at 18° C (64° F) for 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, chestnut or a mixture of both.
- Dry at 12-15° C (54-59° F), 75% humidity for 14 days.
- Store at 12° C (54° F), 70% humidity.
Notes
* made usually from cuts of meat, fat and trimmings obtained from the ribs and
spine of the pig.
