Chorizo ​​Antioqueño

A popular fresh chorizo sausage from Colombia. It is also made as a dry sausage.
MeatsMetricUS
Pork shoulder700 g1.54 lb
Pork fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika4.0 g2 tsp
Cumin2.0 g1 tsp
Oregano2.0 g1 tsp
Garlic4.0 g1 clove
Water30 ml2 Tbsp
Instructions
  1. Grind meat and fat through 10 mm (3/8”) plate.
  2. Mix meat, fat and all ingredients.
  3. Stuff into 36 mm hog casings forming 10 cm (4” ) long links.
  4. Refrigerate. Cook before serving.
Notes
To make a dry sausage:
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
Pepper 2.0 g,1 tsp
Paprika, sweet 12 g, 6 tsp
Paprika, hot 2.0 g, 1 tsp
Cumin 2.0 g, 1 tsp
Oregano 2.0 g, 1 tsp
Garlic 3.5 g, 1 clove
Water 30 ml, 2 Tbsp

Grind meat and fat through 10 mm (3/8”) plate.
Mix meat, fat and all ingredients. Hold for 24 hours in refrigerator.
Stuff into 36 mm hog casings forming 10 cm (4”) long links.
Dry/ferment at 22-24° C (72-75° F), 80-90% humidity for 48 hours.
Dry at 12-15° C (53-59° C), 75-80% humidity for 21 days or until the sausage loses about 33% of its original weight.
Store at 10-12° C (50-53° F), <75% humidity or refrigerate.

For better color and flavor replace paprika with “pimentón” which is Spanish smoked paprika.

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