CURED CHORIZO RECIPES

Steps:

• 1. Make mold solution approx. 12 hours in advance: Dissolve 2.5g of Bactoferm® Mold 600 (Penicillium nalgiovense) in 200mL of room-temperature, chlorine-free distilled water; hold for 12 hours 2. Dilute mold solution to 1 Liter of chlorine-free distilled water; reserve 3. Rinse casings very well under running water 4. Soak the casings in mold solution; reserve at room temperature until ready to use 5. Dissolve starter culture into 35mL of room-temperature, distilled water, for every 2.5kg (5.5lbs) of meat; allow to hydrate for 30+ minutes 6. Weigh out salt, Cure #2, demerara and dextrose; grind together in spice grinder 7. Cut pork should and back fat into approx. 1? cubes 8. Mix salt, sugar and cure mixture into cubed meat; transfer meat to freezer; freeze until partially—but not completely—frozen 9. Weigh out spices; combine hot and sweet pimentón and oregano, grind together in spice grinder; reserve garlic 10. Weigh out white wine; reserve 11. Mix spice mixture, garlic and starter culture into par-frozen cubed meat 12. Grind par-frozen meat once through 7–8mm die 13. Mix thoroughly by hand, incorporating wine; mix until meat becomes sticky, indicating a good bind, and forming a paste; if more bind is needed, meat can be paddled in stand mixer for 20-30 seconds; being careful to not over-mix 14. Transfer meat paste to stuffer; force down to remove any air pocket 15. Stuff in mold-soaked casings; tie off ends and segment as desired 16. Prick the sausage casing evenly to facilitate drying 17. Weigh each chorizo and record weight (“Green Weight”) 18. Ferment salami at 65-75°F (18-24°C) in 90% relative humidity until a pH reading of 5.3 or lower is achieved; 24 hours is typical with B-LC-007 19. Transfer chorizo to drying chamber; dry at 55–60°F (13-16°C), while maintaining 80-85% relative humidity for first week or two, then 75% humidity for final drying 20. Dry until at least 35% of green weight is lost; 50% loss is typical for a firmer chorizo