Chorizo Asturiano is produced in Asturias province in north-west Spain where a large number of sausage types are produced. Asturian sausages are often smoked.
|Pork shoulder||700 g||1.54 lb|
|Pork belly, jowls||200 g||0.44 lb|
|Back fat or fat trimmings||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose (glucose)||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/3 tsp|
|Pimentón (smoked Spanish paprika), sweet||10 g||3 tsp|
|Pimentón, hot||10 g||3 tsp|
|Cumin||2.0 g||1 tsp|
|Garlic, minced||10.0 g||3 cloves|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 3/8” plate (10 mm).
- Grind fat through 1/4” (6 mm) plate.
- Except starter culture, mix other ingredients with ground meat. Add fat and mix again.
- 30 minutes before mixing add the starter culture to 1 tablespoon de-chlorinated water. Stir in the culture to the sausage mass.
- Stuff firmly into 36 mm hog casings. Make 12” (30 cm) loops.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply a thin cold smoke at 18° C (64° F) for 10 days. Cold smoking is not a continuous process so do not worry if there is no smoke overnight as long as the temperature stays below 18° C. Cold smoking is drying with smoke.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.