Meats and Sausages
Chouriço de Portalegre is produced in the district of Portalegre in Portugal.
Chouriço de Portalegre is produced in the district of Portalegre in Portugal.
Chouriço de Portalegre carries PGI, 1997 classification.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.54 lb |
| Back fat, belly, fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Paprika, sweet | 4.0 g | 2 tsp |
| Chili powder | 1.0 g | 1/2 tsp |
| Garlic, minced | 7.0 g | 2 cloves |
| White wine | 60 ml | 2 oz fl |
| Water | 60 ml | 2 oz fl |
Instructions
- Make a marinade by mixing all ingredients with wine and water.
- Separately, cut meat and fat into 3/4” (20 mm) pieces.
- Mix meat and fat with marinade. Hold for 2 days at 10° C (50° F), 80-90% humidity or keep in refrigerator. Stir daily.
- Stuff into 36-45 mm hog or beef casings. Tie the ends together to make a loop about 16” (40 cm) long.
- Apply a thin cold smoke at 18° C (64° F) for 3-10 days (depending on diameter). Smoking need not to be continuous, as long as the temperature inside of the smokehouse stays below 18° C. Think of the process as drying with smoke. The sausage is smoked with oak.
- Store at 12° C (54° F), 70% humidity.
Notes
The PGI certificate requires that the meat must come from the Alentejano pig.
