Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork, lean (shoulder) | 650 g | 1.43 lb |
| Beef | 100 g | 0.22 lb |
| Back fat or hard fat trimmings | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| White pepper, ground | 1.0 g | 1/2 tsp |
| Black pepper, ground | 1.0 g | 1/2 tsp |
| Black pepper, crushed | 2.0 g | 1 tsp |
Instructions
- Grind meats and fat through 3-5 mm (1/8-1/4") plate.
- Mix with salt, cure #2 and pepper and hold in refrigerator for 24 hours.
- Stuff into large diameter (55-60 mm) pork casings.
- Dry at 15 -12° C, (59-53° F), 75-85% humidity for 2 months.
- Store at 12° C (53° F), <70% humidity.
Notes
Oregano, garlic and nutmeg are often added.
