Chorizo de Pamplona
Chorizo de Pamplona is a large dry sausage that is very popular not only in Navarra region of Spain where it originates from but everywhere else in Europe as well as in the USA. It is a large diameter (min 40 mm), straight sausage, about 30-40 cm (12-15”) long so in its dry form, it weighs around 1.5 kg (3.3 lbs). The sausage is made with pork and beef, or pork only (80/20 lean/fat). In difference from other chorizos the meats in Chorizo de Pamplona are finely ground.
|Pork||450 g||0.99 lb|
|Beef||200 g||0.44 lb|
|Back fat||350 g||0.77 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Pimentón, sweet||25 g||4 Tbsp|
|Pimentón, hot||5.0 g||2 tsp|
|Garlic||3.5 g||1 clove|
- Grind pork and beef through 3 mm (1/8”) plate.
- Dice partially frozen back fat 3-5 mm (1/8-1/4”) cubes.
- Mix ground meats with all spices. Add ground fat and mix all together. Hold for 24 hours in refrigerator.
- Stuff into 55-80 mm natural or artificial permeable (allowing liquids or gases to pass through) casings. Make straight links ~20 cm (8") long. Prick with needle to remove air.
- Dry/ferment sausages at 22-24º C (72-75º F) for 48 hours.
- Dry for 45-60 days at 15→12° C (59→53° F), 65-85% humidity. You can apply old smoke (<18° C/64° F) during this step. Cold smoking is performed with a thin smoke and the process is usually interrupted at night time and resumed in the morning, however cold smoking can be interrupted at any time.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Cold smoking is not required, it is usually introduced when the temperatures are dropping below 12° C (53° F).