Chistorra

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

MeatsMetricUS
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
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pimentón, sweet25 g3.5 Tbsp
Pimentón, hot4.0 g2 tsp
Garlic, smashed3.5 g1 clove
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and fat through 8 mm (3/8") 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 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Dry at 15-12º C (59-53º F), 85-80% humidity for 3 weeks.
  7. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.

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