CURED CHORIZO RECIPE 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

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.