This recipe is for chorizo in the Spanish style, dried and cured. The signature chorizo color comes from paprika in this case, but in Mexican Chorizo, it’s more from chilies.
1 kg Pork Butt
½ kg Beef (I used some extra chuck scrap I had)
38 g Kosher salt
15 g Garlic, minced
5 g Cure No. 2
5 g White sugar
5 g Brown sugar
3 g Oregano
30 g Paprika
7.5 g Chili powder
1g Mondo Start Culture
100 ml dry white wine (I used Chardonnay)
Bradley Flavour Bisquettes – Oak
- Cube pork and beef.
- Combine with all seasoning, spices, culture and Cure No. 2 together.
- Marinate overnight.
- Transfer to freezer, until just barely frozen.
- Soak hog casing in fresh water for 30 minutes and flush with water.
- Grind meat with coarse grade.
- Mix thoroughly with white wine until well incorporated.
- Stuff casing and twist into links
- Sterilize a needle and poke any air holes. Prick evenly to facilitate drying.
- Weigh out Chorizo and note original weight.
- Ferment chorizo at 65-75°F in 90% relative humidity for 48 hours.
- Cold smoke chorizo for 4 hours with Oak bisquettes.
- Dry Chorizo at 50–60°F and 80-85% relative humidity for first week, then 75% humidity for the final week.
- Dry until 35-50% of the original weight is lost, should take approximately 2 weeks to dry.