DRY CHORIZO SAUSAGE RECIPES

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HOW TO MAKE DRY-CURED SPANISH CHORIZO — OUR DAILY BRINE



How to Make Dry-cured Spanish Chorizo — Our Daily Brine image

If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Learn to make fermented and dried Spanish Chorizo at home.

Provided by scoopnana

Total Time 6 hours

Prep Time 6 hours

Yield 1 servings

Number Of Ingredients 13

Pork Shoulder (85%)
Back Fat (15%)
Sea Salt (2.5%)
Insta Cure #2 (0.25%)
Demerara Sugar (0.3%)
Dextrose (Glucose) (0.4%)
Sweet (dulce) Pimentón de la Vera (2.0%)
Hot (picante) Pimentón de la Vera (0.5%)
Garlic, fresh, minced fine (1.0%)
Oregano, dried (0.2%)
Dry White Wine (Spanish) (5.0%)
SafePro® B-LC-007 Starter Culture (0.1%)
30-50mm Beef Middle Casings

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

WILD GAME CHORIZO | MEATEATER COOK



Wild Game Chorizo | MeatEater Cook image

Chorizo is a spicy pork sausage that’s not commonly associated with wild game. There’s many versions of chorizo, including fermented, cured and smoked dry links and loose, bulk sausage which needs to be cooked. Red chili powder is usually the main spice used in Mexican chorizo while paprika is...

Provided by Brody Henderson

Number Of Ingredients 17

4 lbs deer, elk etc.
1 lb pork fat
½ cup vinegar
½ cup red wine
1 white onion, minced
1 cup cilantro, finely chopped
¼ cup minced garlic (it’s ok to use the garlic that’s packed in olive oil in a jar)
8 tablespoons red chile powder
4 tablespoons smoked paprika
4 tablespoons dried oregano
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Make sure you are working with known quantities of meat and fat. I used to eyeball my sausage recipes and the results were inconsistent. A good meat scale allows you to easily halve or double recipes and exactly repeat the results of a good recipe. While this recipe is for chorizo the basic process described below is the same for most sausage making.
  • Start out by grinding the pork fat through a coarse grinding plate into a meat tub.
  • Push the fat to the back of the tub and grind the meat through the coarse plate into the same tub.
  • Now add all the ingredients to the tub and mix thoroughly by hand. It takes time to thoroughly distribute the meat, fat and all the ingredients.
  • Once the sausage is mixed, place the second empty meat tub under the grinder. Now you need to do a second grind on the mixed sausage. I use the coarse plate for the second grind but some people prefer a finer grind, If so, switch to a medium plate.
  • If you want to make links for smoking, attach a stuffing tube and grind directly into hog casings.
  • Bulk sausage needs to be packaged and frozen. Normally, I prefer plastic wrap and butcher paper for packaging game meat, but for bulk sausage, I either use a stuffer attachment on the grinder that allows me to grind directly into plastic bags designed to hold one pound of ground meat or I weigh out one pound of sausage, and then bag and vacuum seal it.
  • Don’t forget to label and date each package of sausage.

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Chorizo is a spicy pork sausage that’s not commonly associated with wild game. There’s many versions of chorizo, including fermented, cured and smoked dry links and loose, bulk sausage which needs to be cooked. Red chili powder is usually the main spice used in Mexican chorizo while paprika is...
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