Chorizo de Potes

Chorizo de Potes is a well-known smoked and dried sausage from Cantabria region of Spain. What differs Chorizo de Potes from the majority of Spanish chorizos which usually contain pimentón and garlic, is that it contains regular pepper, oregano and thyme.
Pork, lean500 g1.10 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #1*2.5 g½ tsp
Pimentón, sweet8.0 g4 tsp
Pimentón, hot2.0 g1 tsp
Garlic7.0 g2 cloves
Oregano, dry2.0 g3 tsp
Thyme, dry2.0 g3 tsp
  1. Grind meat and belly through 10 mm (3/8”) plate.
  2. Mix with all ingredients and hold in refrigerator for 12 hours.
  3. Stuff into 36 mm hog casings and form links using one continuous string of butcher twine what is known in Spanish as “sarta” linking.
  4. Smoke and dry with oak wood at 18° C (64° F) for 25 days. The smoking process can be interrupted, so it is smoking-drying-smoking-drying etc. Usually drying at night and smoking by day. As the process continues start lowering slowly temperature.
* Optional. For stronger color and decreased possibility of meat spoilage a curing salt with sodium nitrite may be added. American pink cure #1 contains 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for salt (25 g in this recipe).
The sausage is served in many forms; sliced and consumed raw, in sandwiches, or in bean stews.

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