Salpicão de Vinhais
Salpicão de Vinhais is a dry sausage produced in the region of Vinhais, Portugal. Salpicão de Vinhais carries PGI, 1998 classification.
|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|
- 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).
* Pimentón is Spanish smoked paprika.