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Ingredients
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Cured Sausage Ingredients
Method
Preparation Instructions
- 1
Prepare the Meat Mixture
Cut the pork shoulder and pork fat into small chunks. In a large bowl, combine pork shoulder, pork fat, salt, black pepper, minced garlic, paprika, cayenne pepper, and curing salt. Mix thoroughly until the meat is well coated with the spices.
- 2
Stuff the Sausage
Rinse the hog casings in cold water and soak them for at least 30 minutes. Fit the casing onto a sausage stuffer and carefully fill the casings with the meat mixture, being careful not to overstuff. Tie the ends of the casings securely.
- 3
Cure the Sausage
Hang the sausages in a cool, dry place or a curing chamber at around 10-15°C (50-59°F) with 70-80% humidity for 2-4 weeks. Make sure they are not touching each other.
- 4
Check for Doneness
After the curing time, check the salchichón for firmness. It should lose about 30% of its original weight.
- 5
Slice and Serve
Once cured, slice the salchichón thinly and serve as a part of a charcuterie board or on its own.