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, sweet20 g3.5 Tbsp
Pimentón, hot3.0 g1.5 tsp
Cumin2.0 g1 tsp
Oregano2.0 g1 tsp
Garlic, smashed7.0 g2 cloves
  1. Grind beef through 6 mm (1/4") plate. Grind pork through 8 mm (3/8") plate.
  2. Dice partially frozen fat into 6 mm (1/4") cubes.
  3. Mix ground meats, fat and all ingredients together. Hold in refrigerator for 24 hours.
  4. Stuff firmly into 36 mm casings forming 6” (15 cm) long links.
  5. Ferment for 24 hours at room temperature, 90-85% humidity.
  6. Refrigerate.
  7. Cook before serving.
After fermenting instead of refrigerating, the sausages may be submitted to the drying process:

Dry at 15-12º C (59-54º F), 75-80% 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 or in refrigerator.
If making dry sausage TSPX starter culture (0.12 g per 1 kg meat) can be added (optional) just before stuffing for better control o the process.

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