Chorizo Asturiano

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 shoulder700 g1.54 lb
Pork belly, jowls200 g0.44 lb
Back fat or fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #22.5 g1/2 tsp
Dextrose (glucose)3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Pimentón (smoked Spanish paprika), sweet10 g3 tsp
Pimentón, hot10 g3 tsp
Cumin2.0 g1 tsp
Garlic, minced10.0 g3 cloves
T-SPX culture0.12 guse scale
  1. Grind pork through 3/8” plate (10 mm).
  2. Grind fat through 1/4” (6 mm) plate.
  3. Except starter culture, mix other ingredients with ground meat. Add fat and mix again.
  4. 30 minutes before mixing add the starter culture to 1 tablespoon de-chlorinated water. Stir in the culture to the sausage mass.
  5. Stuff firmly into 36 mm hog casings. Make 12” (30 cm) loops.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. 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.
  8. 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.
  9. Store sausages at 10-15º C (50-59º F), <75% humidity.

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