Chorizo de Cerdo
This is a typical example of chorizo making technology which can be applied to most chorizo sausages. The quality chorizo is made from well trimmed lean cuts of pork and hard fat, the preferred cut being the back fat. Salt, pimentόn and garlic are main ingredients, the rest is following proper processing.
|Lean pork||750 g||1.65 lb|
|Hard fat (back fat) or hard fat trimmings||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pimentόn, sweet||25 g||4 Tbsp|
|Pimentόn, hot||5.0 g||1 tsp|
|Oragano, ground||1.0 g||1/2 tsp|
|Garlic, smashed||3.0 g||1 clove|
- Grind meat through 8 mm (3/8") plate.
- Grind fat through 8 mm (3/8") 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 22-24º C (72-75º F) (smoking step optional) or dry/ferment sausages at 22-24º C (72-75º F) for 24-48 hours.
- Dry at 15-12º C (59-53º F), 75-80% humidity for 15 days.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.