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madbakerLast week's Resolution Recipe which I never got around to posting: Spanish Chorizo Sausage.
5 lb pork shoulder butt
140 grams salt
12 grams curing salt #2
20 grams sugar
30 grams ground pepper
100 grams smoked paprika
10 grams oregano
45 grams crushed garlic
1/4 tsp T-SPX fermenting culture
Grind pork coarsely through 3/8" plate. Dissolve T-SPX culture in 1 tsp water and mix into meat with other ingredients. Stuff firmly into hog casings, forming 6" links. Ferment at 68 degrees for 72 hours with 85% humidity. Dry at 55-60 degrees and 80% humidity for 1-2 months.
What worked: Nice bite from the paprika - not too hot. Also a good tang from the fermenting culture (this was my first attempt).
What didn't: I cold-smoked the chorizo before hanging and it got a bit too warm, rendering out some of the fat and becoming a little gritty. Although storing them in the downstairs fridge seems to have dehydrated them a bit further, making them firmer and less gritty.
Will I make it again? I'd like to try Spanish chorizo again, but I'll probably use a different recipe.
What I'm reading: Neal Stephenson, REAMDE
5 lb pork shoulder butt
140 grams salt
12 grams curing salt #2
20 grams sugar
30 grams ground pepper
100 grams smoked paprika
10 grams oregano
45 grams crushed garlic
1/4 tsp T-SPX fermenting culture
Grind pork coarsely through 3/8" plate. Dissolve T-SPX culture in 1 tsp water and mix into meat with other ingredients. Stuff firmly into hog casings, forming 6" links. Ferment at 68 degrees for 72 hours with 85% humidity. Dry at 55-60 degrees and 80% humidity for 1-2 months.
What worked: Nice bite from the paprika - not too hot. Also a good tang from the fermenting culture (this was my first attempt).
What didn't: I cold-smoked the chorizo before hanging and it got a bit too warm, rendering out some of the fat and becoming a little gritty. Although storing them in the downstairs fridge seems to have dehydrated them a bit further, making them firmer and less gritty.
Will I make it again? I'd like to try Spanish chorizo again, but I'll probably use a different recipe.
What I'm reading: Neal Stephenson, REAMDE
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Mmmm, chorizo
Date: 2011-10-13 04:17 am (UTC)At the Heirloom Festival we bought a small quantity of excellent smoked sweet paprika, and are now looking forward to using it in chorizo.