Chorizo de Mezcla

Most chorizos are made with pork, but occasionally other meat is combined with pork together, usually beef.
MeatsMetricUS
Pork meat300 g0.44 lb
Pork fat300 g0.66 lb
Beef400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot5.0 g2 tsp
Oregano, ground1.0 g1/2 tsp
Garlic, smashed7.0 g2 cloves
Red wine60 ml2 oz fl
Instructions
  1. Grind pork through 6 mm (1/4") plate.
  2. Dice fat into 6 mm (1/4") cubes.
  3. Grind beef through 3-5 mm (1/8”) plate.
  4. Mix ground meats, fat and spices together. Hold for 24 hours in refrigerator.
  5. Stuff into 36 mm pork or beef casings.
  6. 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.
  7. Dry at 15-12º C (59-54º F), 75-80% humidity for 15 days.
  8. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.

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