Longaniza de Payés

The name of this longaniza is derived from the catalan word "pagès" which means "peasant." Longaniza de Payés is a narrow and long dry sausage covered with mold.
MeatsMetricUS
Lean pork, shoulder800 g1.76 lb
Pork belly200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Black pepper2.0 g1 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Sweet sherry15 ml1 Tbsp
Instructions
  1. Grind meat and fat through 6 mm (1/4") plate.
  2. Mix meat, fat and all ingredients. Hold the paste for 48 hours in refrigerator.
  3. Stuff into 55 mm pork middles. Prick air pockets with a needle.
  4. Dry/ferment at 24º C (75º F) for 12 hours, 90-85% humidity.
  5. Dry sausages for 30 days at 12-15° C (53-59° F), 75-80% humidity.
  6. Store at 10° C (53° F) in a cool and ventilated area or refrigerate.

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