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 is that in addition to pimentón it also contains regular pepper. Using thyme is another characteristic of the sausage.
Pork, lean500 g1.10 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Pimentón, sweet24 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic3.5 g1 clove
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.
  4. Smoke and dry with oak wood at 15-18° C (59-64° F), 70-80% humidity 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.
The sausage is served in many forms; sliced and consumed raw, in sandwiches, or in bean stews.

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