Chistorra is a type of a dry sausage from Aragon, the Basque Country, and Navarre, Spain.

Lean pork700 g1.54 lb
Back fat, jowls, hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose (glucose)3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Sweet Pimentón (smoked paprika)10 g3 tsp
Hot Pimentón4.0 g1-1/2 tsp
Garlic powder4.0 g1-1/2 tsp
F-LC or L-HP culture0.25 guse scale
  1. Grind pork through 5/16” (8 mm) plate.
  2. 30 min before use, mix culture with 15 ml (1 Tbsp) de-chlorinated water.
  3. Mix all ingredients with ground pork.
  4. Stuff firmly into 24 mm sheep casings. Make 24” (60 cm) long links.
  5. Ferment at 24º C (75º F) for 48 hours, 90-85% humidity.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 3 weeks. (Larger diameter casing will require longer drying time). The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.
Chistorra sausage is consumed often fried and in such a case it can be served at any time after stuffing. It will, however, develop a different flavor after being fermented and dried.

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