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.

Lean pork600 g1.32 lb
Back fat and meat trimmings with attached fat400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot3.0 g1.5 tsp
Oregano, ground2.0 g1 tsp
Garlic, minced3.5 g1 clove
  1. Grind pork and fat through 8 mm (3/8”) plate.
  2. Mix all ingredients with ground meat. Hold for 24 hours in refrigerator.
  3. Stuff into 32-34 mm pork casings forming 30 cm (12") loops OR into 50-60 mm pork bungs making straight sections.
  4. 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.
  5. Dry 32-34 mm sausages at 12-15º C (53-59º F), 70-75% humidity for 14 days OR pork bungs for 2 months.
  6. Store sausages at 10-12º C (50-53º F), 65-70% humidity.
Consume cold or cooked.

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