Meats and Sausages
Chistorra-Traditional
Chistorra also known as Txistorra is a popular sausage in Navarra region of Spain. Similar to chorizo, but shorter and stuffed into narrower casings, Chistorra has high fat content, usually around 50%, sometimes even more. The sausage is shortly dried and looks like a meat stick.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 250 g | 0.55 lb |
| Beef | 250 g | 0.55 lb |
| Back fat | 250 g | 0.55 lb |
| Pork belly | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 1.0 g | 1/4 tsp |
| Sugar | 3.0 g | ½ tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Garlic | 3.5 g | 1 clove |
Instructions
- Cut meats into 25 mm (1”) pieces. Mix with all ingredients.
- Hold in refrigerator for 24 hours.
- Grind meats through 8 mm (3/8”) plate.
- Stuff into 20-24 mm sheep casings, forming 15 cm (6”) straight links.
- Ferment/dry at 22-24° C (72-75° F), 85-90% humidly for 48 hours.
- Dry at 15-12° C (59-53° F), 80-85% humidity for 6-25 days (depending on a size). Hold semi-dry sausage in refrigerator. Drying sausage for 25 days or more will produce ready to eat dry sausage.
Notes
Chistorra can be made from all pork (replace beef with pork shoulder).
The sausage is usually fried or added to stews.
The sausage is usually fried or added to stews.
