Meat Recipes

Llonganissa (Catalan style dried sausage)

 

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

Salt…...........................................20 g.

404 PIRASAL………….......................4 g.

501 BEDEX ESTABILIZADOR..........5 g.

601 FLOR VEGETAL…………....……..30 g.

Pepper ………………………………...........3 g.

802 MORKUISA RED……...............0’2 g.

ADVISED ELEBORATION PROCEDURE:

1. – The meat mass must be formed by fatless pork (70%) and pork side (belly) (25%). Proportions will vary according to preferences (more fatty than Fuet). Chill it down to about 2ºC for 24 hours.

2. – Put the meat mass into the Cutter; and mince it down to dices from 6mm to 12mm.

3. – Then knead it all while adding the above mentioned ingredients. Once the meat paste has reached the desired appearance, take it out of the kneading machine and leave it in the fridge at 3ºC (+/-1ºC) for 36hrs or 48 hours.

4. – After that period, the stuffing: take thin casing to fill them in with the paste. (casing calibre: 65/70)

5. – Once the sausages are formed, leave them on the fridge to achieve 4ºC (+/-1ºC).

7. - Once the initial drying is over, pass it on the drying places:

·         first 48 hours:   at 25ºC  (+/-5ºC) and humidity level 85Hg. (+/-5ºHg)

·         next days:                   

for strong flora in surface:

at 14ºC (+/-2ºC) and humidity level 87Hg. (+/-7Hg) for 4 or 5 weeks.

for not strong flora in surface:  

at 18ºC (+/-4ºC) and humidity level 65Hg. (+/-5Hg) For 4 or 5 weeks.

REMARKS:   

Also can use “203 FULONSALCH” (30gr per Kg) as half/ complete mix to skip all ingredients listed above except salt and pepper.

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