If you think of Spain, you think of Jamon, Tapas, Paella and of course, Chorizo! This cured pork sausage is world famous and rightfully so. It's full of flavor and a staple food in my house.
Spanish chorizo is known for its rich red colour and tangy, smoky flavour, equally delicious eaten in slices as tapas or used in cooking to give wonderful depth to a bean stew or egg dish. Chorizo in its present form has only been enjoyed in Spain for the last few centuries, as its main flavouring spice, pimentón, or smoked Spanish paprika, was introduced to Spain in the sixteenth century from the Americas by the explorers and conquistadors.
This is a cured sausage, but I don't ever eat my cured sausages raw, unless I used Pink Curing Salt or Salpeter. Remember that Pink Curing Salt or salpeter must be used in moderation. Use a maximim of 0.2% of the total weight of your sausage filling. If you are going to cook the sausage then there is really no need fo curing salt.
I find the very best place is in the guest shower. It has the perfect humidity and out of direct sunlight. You can cure in the basement. Just make sure you hang the sausages away from any odors. It's for this reason that I don't like using the garage. The smell of gasoline, oil or diesel will permeate the sausage and spoil it.
You want to cure in 10-15ºC with 65-80% humidity range. This will be ideal.
Ihere is a simple rule. White mould is ok, anything else is bad. If you do get mould, don't panick. Take a tablespoon of vinegar witha tablespoon of water and wipe the sausages to get rig of the mould. If it's black or green mould, then rather dump the sausages. Too risky keeping them.
After it has lost around 35% of its initial weight, it should be safe to eat. That’s why it’s a good idea to weight your chorizo before hanging it up to dry. I like mine in the later, dryer stages, so I rarely weigh it anymore. I check on the chorizo by squeezing it, waiting for it to feel firm to the touch before cutting into it.
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
If you do the stuffing yourself