Meats and Sausages
Salpicão de Vinhais
Salpicão de Vinhais is a dry sausage produced in the region of Vinhais, Portugal. Salpicão de Vinhais carries PGI, 1998 classification.
| Meats | Metric | US |
|---|---|---|
| Pork loin, tenderloin | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Cure #2 | 3.0 g | 1/2 tsp |
| Pimentón*, sweet | 2.0 g | 1 tsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Bay leaf, crushed | 1 leaf | |
| Garlic, dehydrated | 2.0 g | 1 tsp |
| Wine, red or white | 15 ml | 1 Tbsp |
| Water | 15 ml | 1 Tbsp |
Instructions
- Cut the meat into 2” (5 cm cubes.
- Mix salt, cure #2, crushed bay leaf, spices, wine and water. Add meat and mix all together. Hold in refrigerator for 4 days.
- Stuff into 50-80 mm hog middles or bungs.
- Apply a thin smoke at 18° C (64° F) for 10 days. 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. Oak, chestnut or both is used for smoking.
- Dry at 15 →12° C (59 →-53° F), 80→70% humidity for 30 days. Total smoking and drying time at least 40 days.
- Store at 10-12° C (50-53° F).
Notes
* Pimentón is Spanish smoked paprika.
