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+ servings
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5 from 4 votes

Chorizo Zamorano

Prep Time2 hrs
Drying Time21 d



  • Clean your meat of any silver skin, sinew, arteries and cut into small chunks. Cut the pork back fat into small cubes Place meat and fat in the freezer to chill till the temperature reaches mid 30's.
  • Grind your very chilled meat and fat together on a 6mm plate.
  • Mix the seasonings and starter culture with your ground meat and fat till your mince is tacky
  • Stuff your mince meat into the sheep casings, link, and prick out any air pockets. Weigh your chorizo and record the weight. Brush with Mold 600

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.