DRIED IN SPANISH RECIPE

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:

• You want to make rice in a heavy bottomed fryin pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time.
• When the rice and tomato sauce are sizzling, you add the 2 cups of water and all the spices, stirring until well mixed. When rice mixture is bubbling you lower the heat to simmer, covering with glass lid. cook on low heat for 15 minutes. DO NOT LIFT LID!!!
• When the 15 minutes are completed, turn off heat and let sit for 5 minutes. Remove lid and use spatula to turn rice from bottom to top. Rice is done and ready to eat!
• As you can see the rice should be dry...not sticky(too much water) or gummy(someone lifted the lid) bright red(too much tomato sauce)or almost white(too little tomato sauce)there is also no brown onions or brown rice(browned too long)