Dominican Longaniza

Traditional Dominican longaniza prepared with the juice of bitter oranges (or lime), garlic, oregano and salt. Then the longaniza is left to cure in the sun for a few days.

MeatsMetricUS
Pork shoulder or 70/30 lean/fat trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Sugar5.0 g1 tsp
Pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Oregano, rubbed8.0 g2 tsp
Garlic, smashed8.0 g2 cloves
Juice of bitter oranges30 ml1 oz fl
OR bitter orange oil*1 ml2-3 drops
Instructions
  1. Grind pork through 5/16” (8 mm) plate.
  2. Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together.
  3. Stuff firmly into 36 mm hog casings.
  4. Dry in the sun for 2 days.
  5. Refrigerate.
  6. Cook before serving by pan frying or grilling.
Notes
Food grade essential oils are available at Mountain Rose Herbs https://www.mountainroseherbs.com/

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