Chorizo De Bilbao

Chorizo de Bilbao is a spicy semi-dry sausage popular in in the Philippines.

Beef, lean500 g1.10 lb
Pork, lean300 g0.66 lb
Pork back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper1.0 g1/2 tsp
Pimentón*, sweet5.0 g2 tsp
Pimentón, hot5.0 g2 tsp
Cumin2.0 g1 tsp
Oregano2.0 g1 tsp
Garlic powder or granulated3.0 g1 tsp
Culture LHP or F-LC0.25 guse scale
  1. Grind beef through 1/4” (6 mm) plate. Grind pork through 5/16” (8 mm) plate.
  2. Dice fat into 1/4” (6 mm) cubes.
  3. Thirty minutes before use dissolve the culture in 15 ml (1 tablespoon) od de-chlorinated cold water.
  4. Mix ground meats, fat and all ingredients together.
  5. Stuff firmly into 36 mm casings forming 6” (15 cm) long links.
  6. Ferment for 24 hours at room temperature**, 90-85% humidity.
  7. Refrigerate.
  8. Cook before serving.
* Pimentón is smoked Spanish paprika.
** Both cultures can ferment at 26-38° (80-100° F).
After fermenting instead of refrigerating, the sausages may be submitted to the drying process:
Dry at 15-12º C (59-54º F), 85-80% humidity for 3 weeks. (Larger diameter casing will require longer drying time). The sausage is dried until around 30-35% in weight is lost.
Store dried sausages at 10-12º C (50-53º F), 70% humidity.

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