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 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|
- 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.
Consume cold or cooked.