From the Charcuterie Book
My PID is in the shop for my Bradley so im doing some dry cure.
This is 5 lbs of spanish chorizo.
Dry items for the chorizo.
Top left
Kosher salt
Below
Cure 2
Top center
Smoked hot spanish paprika
Below
Cayenne
Top right
Ancho chili
Below
Garlic
Not pictured is 1 T powdered Dextrose
1/4 t of Bactoferm F-RM-52 added to 1/4 cup distilled water. Set aside
Mix the cure #2 with the kosher and dextrose. Mix well to incorporate
5 lbs of pork cubed.
Add the Kosher, cure, dextrose mix to the cubed pork before grinding.
Now add the rest of the dry. The Bactoferm water will be added last. Mix well.
Hog casing rounds.
Not going to smoke, just using Bradley for the hanging/drying. Supposed to have 60* temps for a few days and will add humidity tomorrow.
Should be done in about 25 days. I poked the casings to help dry.
My PID is in the shop for my Bradley so im doing some dry cure.
This is 5 lbs of spanish chorizo.
Dry items for the chorizo.
Top left
Kosher salt
Below
Cure 2
Top center
Smoked hot spanish paprika
Below
Cayenne
Top right
Ancho chili
Below
Garlic
Not pictured is 1 T powdered Dextrose
1/4 t of Bactoferm F-RM-52 added to 1/4 cup distilled water. Set aside
Mix the cure #2 with the kosher and dextrose. Mix well to incorporate
5 lbs of pork cubed.
Add the Kosher, cure, dextrose mix to the cubed pork before grinding.
Now add the rest of the dry. The Bactoferm water will be added last. Mix well.
Hog casing rounds.
Not going to smoke, just using Bradley for the hanging/drying. Supposed to have 60* temps for a few days and will add humidity tomorrow.
Should be done in about 25 days. I poked the casings to help dry.
