After chorizo, salchichón is the second most popular dry sausage in Spain. The black pepper is the principal spice used, pimentón is not added to salchichones. Technically speaking, salchichón may be considered to be the Spanish equivalent of Italian salami.
|Lean pork||800 g||1.76 lb|
|Back fat||100 g||0.22 lb|
|Back fat as show meat||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Black pepper||3 g||1.5 tsp|
|Black pepper, whole||1.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Dry wine||30 ml||2 Tbsp|
- Grind meat through 6 mm (1/4") plate.
- Grind 100 g of fat through 6 mm (1/4") plate.
- Dice partially frozen 100 g of fat into 5-8 mm (1/4-3/8") cubes.
- Mix all ingredients with wine, then pour over the meat and fat and mix all together. Hold for 48 hours in refrigerator.
- Stuff into 60 - 90 mm pork bungs forming sections 30-40 cm (12-16") long.
- Ferment/dry at 20º C (68º F) for 48 hours, 90-85% humidity.
- Dry at 15-12º C (59-54º F), 85-75% humidity for 2-3 months.
- Store sausages at 10-12º C (50-53º F), <70% humidity or refrigerate.
Like with all dry sausages the T-SPX starter culture given at 0.12 g per 1 kg of meat can be mixed with meat just before stuffing. Mix culture with 2 Tablespoons of distilled water 30 minutes before applying.