Meats and Sausages
Chouriço Azedo de Vinhais
Chouriço Azedo de Vinhais, also known as Azedo de Vinhais and Chouriço de Pão de Vinhais is produced in the Vinhais province in the Bragança district of Portugal.
Chouriço Azedo de Vinhais carries PGI, 2008 classification.
| Meats | Metric | US |
|---|---|---|
| Lean pork (head, shoulder) | 700 g | 1.54 lb |
| Fat pork: belly, back fat, fat trimmings) | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Sweet paprika | 4.0 g | 2 tsp |
| Garlic, minced | 4.0 g | 1 clove |
| Olive oil | 30 ml | 2 Tbsp |
Instructions
- Chop meat into sizes suitable for cooking. Place all meats in a pot, add some salt and cover with water. Occasionally soup greens are added for better flavor. Simmer the meat until soft. Drain meats but save the meat stock.
- Spread the meat on the table and separate meat from bones when the meat is still warm.
- Break up or cut up white bread (the crust is left on) and soak it in the hot meat stock adding strips of meat, all spices and all ingredients. Drain and squeeze the excess stock out.
- Stuff into 70-100 mm hog casings (pork middles, fatends or bungs) about 10” (25 cm) long.
- Apply a thin cold smoke at 18° C (64° F) for 4 weeks using local wood (oak, chestnut). Smoking need not to be continuous, for example the fire can be put out at night and restarted in the morning as long as the temperature inside of the smokehouse stays below 18° C. Think of the process as drying with smoke.
- Hold at 12-15° C (54-59° F), 75% humidity for 7 days.
- Store at 12° C (54° F), 70% humidity or refrigerate.
