Chorizo ​​Antioqueño

A popular chorizo sausage from Colombia.

Pork shoulder700 g1.54 lb
Pork fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.0 g1 tsp
Dextrose3.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika4.0 g2 tsp
Cumin2.0 g1 tsp
Oregano2.0 g1 tsp
Garlic4.0 g1 clove
  1. Cut meat into 2” (5 cm) cubes. Mix with salt, cure #2 and dextrose and pack tightly in a container. Cover with a clean cloth. Hold for 72 hours in refrigerator. There is no need to cure fat.
  2. Grind meat through 3/8” (10 mm) plate.
  3. Grind fat through 3/8” (10 mm) plate.
  4. Mix meat with spices until sticky. Add fat and mix all together.
  5. Stuff into 36 mm hog casings forming 4” (10 cm) long links.
  6. Hang at 10° C (50° F) for 12 hours.
  7. Refrigerate.
To make a semi-dry and then dry sausage, keep on drying at 10° C (50° C), 70% humidity, until the sausage loses about 33% of its original weight.
For better color and flavor replace paprika with “pimentón” which is Spanish smoked paprika. It comes as a sweet and a hot type and both types are added to many recipes.

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