Meats and Sausages
Chorizo Andaluz
Chorizo Andaluz originates in southern region of Spain known as Andalusia.
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Pepper, black | 1.0 g | 1/2 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
| Water | 30 ml | 1 oz fl |
Instructions
- Grind meat through 6 mm (1/4") plate.
- Mix meat with all ingredients. Hold for 24 hours in refrigerator.
- Stuff into 36 mm pork or beef casings.
- Apply a thin smoke at 20-24º C (68-75º F) (smoking step is optional) or ferment/dry sausages at 20-24º C (68-75º F) for 24-48 hours.
- Dry at 15-12º C (59-54º F), 75-80% humidity for 15 days.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
