Chouriça de Carne de Melgaço

Chouriça is a portuguese dry sausage similar to the more popular Spanish chorizo. Chouriça is very garlicky, red-brown with paprika, and sold in links about 10 inches long and 1 1/2 inches in diameter.
Chouriça de Carne de Melgaço carries PGI, 2015 classification.

Pork shoulder700 g1.54 lb
Pork back fat, hard trimmings or belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #25.0 g1 tsp
Pimentón (smoked Spanish paprika), sweet10 g3 tsp
Onion powder3.0 g1/2 tsp
Garlic powder5.01 tsp
Bay leaf, crushed1 leaf
White wine30 ml1 fl oz
  1. Grind meat through 5/16” (8 mm) plate.
  2. Grind fat through 5/16” (8 mm) plate.
  3. Mix meat, fat and all ingredients together. Place the mixture for a week in a refrigerator or a cool place where temperature will not exceed 11 ° C (52º F). Cover the container and stir the mixture twice a day.
  4. Stuff firmly into small diameter (< 30 mm) hog casings forming horse-shoe shaped loops about 1 foot (30 cm) long.
  5. Apply a thin cold smoke at 18º C (64º F) for 15 days using hard wood chips.
  6. Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 21 days. The sausage is dried until around 30% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), < 75% humidity.

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