Chorizo de Pamplona

Chorizo de Pamplona is a large dry sausage which 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.
MeatsMetricUS
Pork450 g0.99 lb
Beef200 g0.44 lb
Back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Sugar5.0 g1 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot4.0 g2 tsp
Garlic10 g3 cloves
Instructions
  1. Grind pork and beef through 6 mm (1/4”) plate.
  2. Grind partially frozen back fat through 3 mm (1/8”) plate. Keep refrigerated.
  3. Mix ground meats with all spices. Add ground fat and mix all together.
  4. Stuff into 55-80 mm natural or artificial permeable (allowing liquids or gases to pass through) casings. Make straight links.
  5. Dry for 30-45 days at 15→12° C (59→53° F) or dry with cold smoke (<18° C/64° F). 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.
Notes
Cold smoking is not required, it is usually introduced when the temperatures are dropping below 12° C/53° F.
Sausage is consumed raw, it is basically Spanish version of Italian salami.
The above sausage recipe is for making traditional Chorizo de Pamplona. It is a difficult recipe requiring some experience so it is recommended to start with smaller (40-55 mm) casing which requires shorter drying time.
The success will be even more assured when sodium nitrite or nitrate will be used as it is practiced by commercial manufacturers.
The best recommendation will be to use the latest modern techniques and introduce sodium nitrite or sodium nitrate and a slow fermenting culture like Chr-Hansen T-SPX. The reason traditional sausage recipes, even those published by the government sources, do not mention nitrite and starter cultures is that sodium nitrite was discovered only about 100 years ago (nitrate was known for centuries) and starter cultures became widely accepted only about 15 years ago.

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