Longaniza Deli Meat

Similar to the Longaniza pork links, this deli meat recipe is a hit!

Meat ratio: Pork Shoulder Boneless 100%

Ingredients

Based off the weight of the total meat ratio.

• Kosher Salt 1.6%

• Baking Soda 0.2%

• Curing Salt #1 0.25%

• Jalapeno, chopped 2.2%

• Fresh Garlic, minced 1.5%

• Smoked Paprika 1.3%

• Dried Oregano 0.4%

• Cumin Powder 0.2%

• Port Wine 4%

Procedure

1. Take the freshly ground meat and place it in a bowl with kosher salt and baking soda. Mix until a bind is starting to form.

2. Then add the rest of the ingredients and mix until thoroughly bound together.

3. Stuff sausage into 70mm-100mm synthetic casing and make 4-6 lb chubs.

4. Tie off the chub and let hang overnight in the refrigerator uncovered to let it set up.

5. Sous vide the chub at 160°F temp water bath until internal temp is 155°F.

6. Put it in the refrigerator until the internal temp is 38°F. Slice thin on a deli slicer. This is incredible alone on a charcuterie board or on an Italian cold cut sandwich!

Check out my other recipes here or head over to the Matt the Butcher YouTube channel to see me make recipes like this one.