Salchichón Gallego

Salchichón is Spanish dry sausage made usually from pork. Salchichón de Lugo is Galician version that is made from pork and beef. Because Lugo is a province in Galicia, the sausage might as well be called Salchichón Gallego. Salchichón de Lugo is made with white and black pepper, the sausage is dried, but not smoked.
Pork, lean (shoulder)650 g1.43 lb
Beef100 g0.22 lb
Back fat or hard fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Sugar3.0 g1/2 tsp
White pepper, ground1.0 g1/2 tsp
Black pepper, ground1.0 g1/2 tsp
Black pepper, crushed2.0 g1 tsp
  1. Grind meats and fat through 3-5 mm (1/8-1/4") plate.
  2. Mix with salt, cure #2 and pepper and hold in refrigerator for 24 hours.
  3. Stuff into large diameter (55-60 mm) pork casings.
  4. Dry at 15 -12° C, (59-53° F), 75-85% humidity for 2 months.
  5. Store at 12° C (53° F), <70% humidity.
Oregano, garlic and nutmeg are often added.

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