Spanish “salchichón” can be dried, dried/smoked and even cooked. Typical meat is pork, but recipes with other meats such as ox, veal, or even a horse meat can be found in Spanish books. Quite often pork liver is added. A typical traditional way of making these sausages at home was to add salt, nitrate and spices to meat and then hang the sausage for 4-5 days in the kitchen or in the open air outside. Then sausage was transferred to a dry and drafty area where it remained for 2-3 months. After that time it was ready for consumption. Most traditionl Spanish recipes don’t include sugar at all which produces product with a little acidity. Due to low temperatures fermentation is very slow and pH drop is low. Basically, the sausage was not fermented but just air-dried like American beef jerky. We do not advocate this kind of manufacture at home and recommend using a starter culture what will make the process safer and more predictable.

Lean pork700 g1.54 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2 g1/2 tsp
Non-fat dry milk16 g3 tsp
Black pepper3 g1.5 tsp
Cinnamon0.5 g1/2 tsp
Cloves, ground0.3 g1/4 tsp
Nutmeg0.5 g1/2 tsp
Garlic7.5 g2 cloves
T-SPX culture0.12 guse scale
  1. Grind and fat through 3/8” plate (10 mm).
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with ground meat.
  4. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. Cold smoke (optional) at 20º C (68º F) for 8 hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months. The sausage is dried until around 30-35% in weight is lost. Store sausages at 10-15º C (50-59º F), <75% humidity.

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