| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 800 |
| Pork belly | 200 |
| Red wine | 30 |
| Salt | 23 |
| Cassava starch | 5 |
| Hot paprika | 5 |
| Red pepper | 3 |
| Antioxidant(erythorbate) | 3 |
| Instacure#2 | 3 |
| Sugar | 1 |
| Pork casing | 1 |
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Preparation > Simple Dried Sausage
Grind the meat and belly.
Mix with sugar and salt;
Add all other ingredients and mix well;
Place in the pork casing;
Poke holes with a needle if there are air bubbles;
Hang and let dry at an ideal temperature between 12°C to 14°C and 75% humidity;
The dried sausage will be ready when it has lost between 35% and 45% of its initial weight.
Recipe in portuguese: Linguiça Seca