| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 750 |
| Pork belly | 250 |
| Red wine | 35 |
| Salt | 24 |
| Minced garlic | 15 |
| Hot paprika | 8 |
| Sugar | 3 |
| Instacure#2 | 3 |
| Cayenne pepper | 3 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 50 mm | 0.1 |
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Preparation > Spanish Chorizo salami
1) Grind and mix the meat, fat and salt;
2) Add the other ingredients and mix until sticky;
3) Place 50 caliber casing in the casing;
4) Ferment for 72 hours at room temperature;
5) Hang at a temperature of 12°C and humidity close to 75%.
6) The chorizo salami will be ready when it has lost between 40% and 45% of its initial weight.
Recipe in portuguese: Salame Chorizo Espanhol