Puerto Rican Chorizo
| Meats | Metric | US |
|---|
| Pork shoulder or 70/30 lean/fat trimmings | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Pimentón*, sweet | 5.0 g | 2 tsp |
| Pimentón*, hot | 5.0 g | 2 tsp |
| Annatto, ground | 2.0 g | 1 tsp |
| Cumin | 2.0 g | 1 tsp |
| Oregano, rubbed | 8.0 g | 2 tsp |
| Garlic, smashed | 8.0 g | 2 cloves |
| Water | 30 ml | 2 Tbsp |
Instructions
- Grind pork through 5/16” (8 mm) plate.
- Mix/knead ground meat with salt, cure #1, and water until sticky. Add all remaining ingredients and mix well together.
- Stuff firmly into 36 mm hog casings forming 8” (20 cm) long links.
- Hang at room temperature for 30 minutes.
- Smoke at 48-60° C (120-140° F) for 60 minutes.
- Refrigerate.
- Cook before serving.
Notes
* Pimentón is Spanish smoked paprika. If not available use 5.0 g sweet paprika and 1.0 g (1/2 tsp) cayenne pepper.
Meats and Sausages
