| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 800 |
| Pork belly | 200 |
| Salt | 25 |
| Powdered garlic | 5 |
| Powdered onion | 5 |
| Red pepper | 3 |
| Instacure#2 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Hot paprika | 2 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Paio
Grind the meats to 6mm;
Mix the meat with all the ingredients;
Let it rest for 12 hours in a refrigerated environment;
Stuff into 50mm collagen casings or 10cm dried beef casings;
With a not-too-fine needle, make holes (pricking) in the casing to remove air bubbles (if any);
Smoke for the first hour at 60°C;
Smoke for the second hour at 70°C;
Smoke at 80°C until the internal temperature reaches 68°C;
Consume as an ingredient in feijoada or in broths.
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