Meats and Sausages
Salchichón de Lugo
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 | 30 g | 5 tsp |
| Cure #2* | 3.0 g | ½ tsp |
| White pepper | 2.0 g | 1 tsp |
| Black pepper | 2.0 g | 1 tsp |
Instructions
- Cut pork, beef and back fat into 25 mm (1”) pieces.
- Mix with salt, cure #2 and pepper and hold in refrigerator for 24 hours.
- Grind meat and fat with 6 mm (1/4”) plate.
- Stuff into large diameter (55-60 mm) pork casings.
- Dry at 15° -12° C - (59-53° F) for 2 months.
- Store at 12° C (53° F), <65% humidity.
Notes
* Optional. For stronger color and decreased possibility of meat spoilage the curing salt with sodium nitrite can be added. American pink cures #1 and cure #2 both contain 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for the salt (30 g in this recipe).
Oregano, garlic and nutmeg are often added.
Oregano, garlic and nutmeg are often added.
