Puerto Rican Chorizo

Pork shoulder or 70/30 lean/fat trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Pimentón*, sweet5.0 g2 tsp
Pimentón*, hot5.0 g2 tsp
Annatto, ground2.0 g1 tsp
Cumin2.0 g1 tsp
Oregano, rubbed8.0 g2 tsp
Garlic, smashed8.0 g2 cloves
Water30 ml2 Tbsp
  1. Grind pork through 5/16” (8 mm) plate.
  2. Mix/knead ground meat with salt, cure #1, and water until sticky. Add all remaining ingredients and mix well together.
  3. Stuff firmly into 36 mm hog casings forming 8” (20 cm) long links.
  4. Hang at room temperature for 30 minutes.
  5. Smoke at 48-60° C (120-140° F) for 60 minutes.
  6. Refrigerate.
  7. Cook before serving.
* Pimentón is Spanish smoked paprika. If not available use 5.0 g sweet paprika and 1.0 g (1/2 tsp) cayenne pepper.

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