Sunday, August 15, 2010

Spanish Longaniza

Waiting for Smoker
Nothing better on crackers with some good Spanish cheese and Malbec.

I've made this a few variations and have finally settled on this recipe. The key to it is GOOD Paprika. I use La Chinata brand that I get from .  I use a mix of sweet and hot together.

Here's how I do it:

  • 5 lbs Pork cushion or shoulder.
  • 1 lb Pork Belly/Belly fat.
  • 1/2 cup blended Paprika.
  • 3 Tbs. Dextrose.
  • 1 head Garlic. Peeled.
  • 2 Tbs Course Kosher salt.
  • 1 cup Dry Sherry
  • 2 tsp Course Black Pepper
  • 1.5 tsp. Cure #1
  • Medium Hog Casings

Remove skin from Belly. Cut Belly and Pork into 1" cubes. Freeze to 40 degrees and run through grinder with course plate. Alternate Fat/Garlic/Pork into grinder. Sprinkle dry ingredients over meat mixture and sprinkle Sherry over the top. With gloved hands, mix all ingredients together until fully integrated. If fat starts to 'smear' Put back in freezer for a bit and then remix. Yes, it's cold!

Place back in freezer and prepare hog middles (32-34mm size). I also freeze my sausage stuffer and piston as it keeps meat from smearing and keeps the fat/meat definition clean. Stuff, tying off with raffia or butcher twine every 4-5".

Hang in refrigerator overnight, and then smoke at 150-180 for 4 hours. remove and hang in refrigerator again for 3-5 days. Should see it shrink about 25-30%.

Enjoy! NOTE: PIX to follow

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