Chorizo Andaluz

Chorizo Andaluz originates in southern region of Spain known as Andalusia.
Pork, semi-fat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Pepper, black1.0 g1/2 tsp
Garlic, smashed3.5 g1 clove
Water30 ml1 oz fl
  1. Grind meat through 6 mm (1/4") plate.
  2. Mix meat with all ingredients. Hold for 24 hours in refrigerator.
  3. Stuff into 36 mm pork or beef casings.
  4. 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.
  5. Dry at 15-12º C (59-54º F), 75-80% humidity for 15 days.
  6. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.

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