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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spanish Chorizo Recipe

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This recipe for Spanish Chorizo is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 10 Pounds

9 lbs Boneless pork shoulder
1 lb Backfat
½ cup Course salt
2 tsp Cure No. 2
3 tbsp Corn syrup solids
2 tbsp Hot paprika
2 tbsp Mexican chili powder
2 tbsp Cayenne pepper
1 tsp Starter culture
1 cup Fermento
3 tbsp Minced garlic
½ cup Red wine vinegar
3 tbsp Oregano
1 cup Distilled water
2 tsp Course pepper
2 tsp Cumin seed
Directions:
Directions:
Grind meat and fat through a ½" plate. Mix all ingredients with meat. Chill overnight. Regrind meat through a ¼" plate then stuff into hog casings. Hang sausage at 15º with 60-70% humidity for 18-20 days.

NOTE: Mix Bactoferm with distilled water before adding.

 

 

 

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