Salchichón de Mezcla

Spanish dry sausage (salchichón) made with pork and beef.
MeatsMetricUS
Lean pork400 g0.88 lb
Lean beef400 g0.88 lb
Pork back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Black pepper2.0 g1 tsp
Black pepper, whole1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Sweet sherry wine60 ml2 oz fl
Instructions
  1. Grind beef through 6 mm (1/4") plate.
  2. Grind pork meat and fat through 3 mm (1/4") plate.
  3. Mix spices with wine, then pour over the meat and fat and mix all together. Hold for 48 hours in refrigerator.
  4. Stuff into 60-90 mm pork bungs forming sections 30-40 cm (12-16") long.
  5. Ferment/dry at 20º C (68º F) for 48 hours, 90-85% humidity.
  6. Dry at 15-12º C (59-54º F), 85-75% humidity for 2-3 months.
  7. Store sausages at 10-12º C (50-53º F), <70% humidity or refrigerate.

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