Meats and Sausages
Chorizo Riojano
Chorizo Riojano (Chorizo de la Rioja) is made in the autonomous community of La Rioja in Spain. The sausage carries Protective Geographical Indication (PGI 2010) award.
| Meats | Metric | US |
|---|---|---|
| Lean pork from shoulder, loin | 700 g | 1.54 lb |
| Pork belly, back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Garlic, minced | 7.0 g | 2 cloves |
Instructions
- Grind all meat through 3/8” plate (10 mm).
- Mix meat with all ingredients.
- Hold the sausage mass for 24 hours in refrigerator.
- Stuff the sausage mass in: 32-34 mm pork casings making 30 cm (12") rings (sarta style), OR 40-50 mm pork or beef middles forming straight sections (vela style).
- Dry/ferment at 22-24º C (72-75º F), 80-85% for 2-4 days. In home production the temperature of the chamber was controlled by burning oak wood.
- Dry at 12-15º C (53-59º F), 75-80% humidity for: 32-34 mm casings - 15-18 days, OR 40-50 mm pork middles - 25-30 days.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Notes
Consume straight sausages (vela) - raw, ring sausages (sarta) - raw, cooked or fried.
Sarta style linking sausages is also known as herradura.
