Chouriços Açoreanos - Portuguese Chouriços

Portuguese Chouriços Watch this step by step recipe on how to make Portuguese Chouriços Seasoning listed below is based on the quantity of pork shoulder meat listed below; 200 lbs of pork shoulder 25 grams of garlic powder 9 heads of fresh garlic (chopped) 64 ounces of hot pepper sauce (optional) 1.5 litres of red wine 1 kg of salt 600 grams of sweet paprika 75 grams of ground black pepper Tripe/Casings String to tie chouriços * The chouricos were in the smoker for just approximately 2 to 2 1/2 hours. It depends on the smoker, the amount of heat and how dry you want the chouricos. * Keep an eye on the chouricos while they are in the smoker to avoid over smoking the chouricos . It depends on the temperature of your smoker and if you have it on a low/medium or high heat. * We set the smoker on a low/medium heat Chouriços Açoreanos Ingredientes; O tempero listado abaixo é baseado na