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.
MeatsMetricUS
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
Instructions
  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.
Notes
Oregano, garlic and nutmeg are often added.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages