Follow basic salami preparation practices when making this sausage.

Clean and Sanitize all of your equipment.
Keep your meat and grinder parts super cold (below 34F) during the grinding process
Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
Mix your very chilled mince meat, seasonings, and starter culture till the mince becomes very tacky
Tightly stuff the mince into casings and prick out any air pockets
Record the starting weight and the target of each salami link
Brush with protective mold culture
Hang the salami to ferment for 24-72 hours (depending on the starter culture)
After the pH target has been hit, hang the salami in a drying chamber till the weight loss target has been achieved.
Remove from the drying chamber, slice thinly, and enjoy

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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5 from 1 vote

Spanish Chorizo

Fully dried and cured salami from Spain

Prep Time30

Total Time30

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

700 g lean pork
300 g pork back fat
25 g salt
2.5 g insta cure #2
3.3 g smoked paprika
6.6 g sweet/smoked paprika
2 g cayenne pepper powder
3 g garlic powder
6 g brown sugar
2 g dextrose
hog casings
Flavor of Italy Starter Culture 1/4 tsp of starter culture dissolved in 1/4 cup of distilled water. Let rehydrate for 30 minutes prior to using (this is for every kilo pounds of meat that you have)

Instructions

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 6mm plate. Rechill the meat
Rehydrate the starter culture in distilled water for 30 minutes prior to use
Mix the spices and starter culture with your meat and 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) with a high humidity (80%) 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.

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Matt’s Spanish Chorizo