Meats and Sausages
Chorizo De Bilbao
Chorizo de Bilbao is a spicy semi-dry sausage popular in in the Philippines.
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 500 g | 1.10 lb |
| Pork, lean | 300 g | 0.66 lb |
| Pork back fat | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 1.0 g | 1/2 tsp |
| Pimentón, sweet | 20 g | 3.5 Tbsp |
| Pimentón, hot | 3.0 g | 1.5 tsp |
| Cumin | 2.0 g | 1 tsp |
| Oregano | 2.0 g | 1 tsp |
| Garlic, smashed | 7.0 g | 2 cloves |
Instructions
- Grind beef through 6 mm (1/4") plate. Grind pork through 8 mm (3/8") plate.
- Dice partially frozen fat into 6 mm (1/4") cubes.
- Mix ground meats, fat and all ingredients together. Hold in refrigerator for 24 hours.
- Stuff firmly into 36 mm casings forming 6” (15 cm) long links.
- Ferment for 24 hours at room temperature, 90-85% humidity.
- Refrigerate.
- Cook before serving.
Notes
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.
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.
