Spanish Chorizo

Spanish Chorizo is a dry sausage made from cured pork and is air dried until ready for consumption. Pork is coarsely chopped and seasoned with pepper, paprika and garlic. Spanish smoked paprika (sweet, bittersweet or hot) known as Pimentón gives it its deep red color.

lean pork, ham or butt (<20% fat)1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #25.0 g1 tsp.
dextrose (glucose), 0.2%2.0 g⅓ tsp.
sugar, 0.2%2.0 g⅓ tsp.
pepper6.0 g3 tsp.
Spanish smoked paprika (pimentón)20 g10 tsp.
oregano2.0 g1 tsp.
garlic powder2.0 g1 tsp.
T-SPX culture0.12 guse scale
  1. Grind pork through ⅛” plate (3 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into 32-36 mm hog casings, form 6” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry for 2 months at 16-12º C (60-54º F), 85-80% humidity.
  6. Store sausages at 10-15º C (50-59º F), <75% humidity.

Garlic powder may be substituted with 7 g of chopped fresh garlic (2 cloves)

Spanish Chorizo Types:

  • Chorizo Riojano - pork, salt, hot pimentón, sweet pimentón, garlic.
  • Chorizo Castellano - pork, salt, hot pimentón, sweet pimentón, garlic, oregano.
  • Chorizo Cantipalos - pork, salt, pimentón, garlic, oregano.
  • Chorizo Navarro - pork, salt, sweet pimentón, garlic.
  • Chorizo Salmantino - lean meat, salt, pimenón, garlic, oregano.
  • Chorizo Andaluz - pork, salt, black pepper, pimentón, cloves, garlic, white dry wine.
  • Chorizo Calendario - pork, beef, salt, pepper, garlic, oregano.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs