Cured Spanish Chorizo


Ingredients

75 % lean pork
25 % pork back fat
3 % salt
0.20 % cure #1
2.50 % paprika (75% sweet + 25% smoked)
0.90 % garlic minced
hog casings
5 % white wine

Method

Instructions

  1. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place meat and fat in the freezer for an hour or until the temp reaches 0c - 2c (32f – 34F).
  2. Grind your very chilled meat on a 8-10mm plate. Rechill the meat
  3. Mix the spices with your meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  4. Stuff your mince meat into the casings, link, and prick out any air pockets. Weigh your chorizo and record the weight.

Fermenting and drying instructions

  1. To ferment your sausage, hang at room temperature 24c - 29c (75F-85F) with a high humidity (80%) for 24 hours (if you have a way to test the pH you are aiming for anything between 4.9 and 5.2)
  2. after fermentation place the meat in a drying chamber where the temperature is 13c (55F) and the humidity is 80%. Here it will stay till it looses 35% of its weight.
  3. After you hit your weight loss target your chorizo is ready to enjoy.