Fully dried and cured salami from Spain
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
Servings: 1000 grams
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Grind your very chilled meat on a 10mm plate.
add all of the spices (except the non fat milk powder or the starter culture). Toss to combine then cover and refrigerate overnight.
The following day rechill your meat. Once it's chilled add the starter culture and the nonfat dry powder milk then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Stuff your mince meat into the casings, link, and prick out any air pockets. Weigh your chorizo and record the weight.
Fermenting and drying instructions
To ferment your sausage hang at room temperature (75F-85F) for 24 hours (if you have a way to test the pH you are aiming for anything between 4.9 and 5.2)
after fermentation place the meat in a drying chamber where the temperature is 55F and the humidity is 80%. Here it will stay till it looses 40% of its weight.
After you hit your weight loss target your chorizo is ready to enjoy.