Meats and Sausages
Chorizo Asturiano
Chorizo Asturiano is produced in Asturias province in north-west Spain where a large number of sausage types are produced. Asturian sausages are often smoked.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 600 g | 1.32 lb |
| Back fat and meat trimmings with attached fat | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 22 g | 3.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 3.0 g | 1.5 tsp |
| Oregano, ground | 2.0 g | 1 tsp |
| Garlic, minced | 3.5 g | 1 clove |
Instructions
- Grind pork and fat through 8 mm (3/8”) plate.
- Mix all ingredients with ground meat. Hold for 24 hours in refrigerator.
- Stuff into 32-34 mm pork casings forming 30 cm (12") loops OR into 50-60 mm pork bungs making straight sections.
- Ferment/dry at 25-30º C (77-86º F) 2-3 days, 80-85% humidity. Apply a thin cold smoke at <25° C (77° F) during this step.
- Dry 32-34 mm sausages at 12-15º C (53-59º F), 70-75% humidity for 14 days OR pork bungs for 2 months.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity.
Notes
Consume cold or cooked.
