Meats and Sausages
Chouriço
Chouriço is Portugal’s most popular sausage. A dry sausage similar to the more popular Spanish chorizo (which may be substituted for it in recipes), chouriço is very garlicky, red-brown with paprika, and smoked.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 3 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 5.0 g | 2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Sweet paprika | 2.0 g | 1 tsp |
| Smoked paprika (pimentón) | 4.0 g | 2 tsp |
| Cayenne pepper | 0.5 g | 1/2 tsp |
| Minced garlic | 10 g | 1 Tbsp |
| Red wine | 15 ml | 1 Tbsp |
Instructions
- Cut meat into 3/8” (10 mm) pieces.
- Mix with all ingredients.
- Stuff firmly into 36 mm hog casings and tie off into 10” (25 cm) rings.
- Apply a thin cold smoke at 18º C (64º F) for 2 days.
- Dry for 30 days at 12-15º C (54-59º F), 70-75% humidity.
- Store at 12° C (54° F), 70% humidity.
