Spanish chorizo

[smokininthegarden]

Hi everyone,
Has anyone here ever made dry cured Spanish chorizo with a scratch spice blend? I have been searching the net for an authentic recipe but the only one I can find uses 5Tbl of paprika for
2.2# of meat, that is a lot. Is this normal? Up to this point I have only made Mexican chorizo.
Which I like a lot but would like to explore the “other” chorizo. Anyways does anyone have a
favorite recipe they can share or give me assistance on a starting point? Any help would be
Appreciated.

Cal

 

[SecondHandSmoker]

You and I are in the same boat since I too have only made Mexican chorizo. But, it sure is good in a pot of chili!

Hopefully, someone here on the forums will have a recipe they can share.

 

[SecondHandSmoker]

I just found this by doing a search.

https://www.smokingmeatforums.com/t...d-for-an-electric-smoker.279838/#post-1877789

 

[smokininthegarden]

Secondhand
I agree, I always put Mexican chorizo in any chili I make. Yum.

Cal

 

[normanaj]

Secondhand
I agree, I always put Mexican chorizo in any chili I make. Yum.

Here in RI and southeast Mass we put chourico/linquica in everything.

 

[smokininthegarden]

Normanaj

Interesting, I just looked up a chourico recipe on the net. That just might be what I am looking for. Do you have a
recipe you can share?

Cal

 

[normanaj]

Normanaj

Interesting, I just looked up a chourico recipe on the net. That just might be what I am looking for. Do you have a
recipe you can share?

Cal

Wish I did Cal.Around here fresh chourico is made locally,I just go buy it and smoke it.Where I live it is literally incorporated into almost everything people eat that's how local of a thing it is.

 

[kit s]

Hi everyone,
Has anyone here ever made dry cured Spanish chorizo with a scratch spice blend? I have been searching the net for an authentic recipe but the only one I can find uses 5Tbl of paprika for
2.2# of meat, that is a lot. Is this normal? Up to this point I have only made Mexican chorizo.
Which I like a lot but would like to explore the “other” chorizo. Anyways does anyone have a
favorite recipe they can share or give me assistance on a starting point? Any help would be
Appreciated.

Cal

Got this recipe from a Spanish family who were long time friends of my family.
Not sure if they changed recipe from the old country or not, but it is what they made.
They did not add any cure, which never really thought much about until got to this site. Think the vinegar must be the preservative.
Per pound of meat….fine ground

1 ½ tsp paprika

1 ½ tsp kosher salt

1 tsp granulated garlic powder

¾ tsp cayenne red pepper

¾ tsp cumin

¾ tsp oregano

½ tsp black pepper

1 tsp chili powder

¼ tsp white pepper

½ tsp dry mustard

1 tsp red pepper flakes

½ oz apple cider vinegar

1 tsp sugar



For hotter add the following to the above

1tbs red pepper flakes plus

1 tsp cayenne plus

1 tsp black pepper plus



Add 6 oz plus extra fat if pork is lean to medium fattie fine ground

 

[Dafish13]

This is the recipe I used with Umai Dry Bags and from their website. It worked great other than I dried it too much. I substituted about 3 tsp of picante spanish paprika (hot) for the dulce. The next time I will likely increase all of the spices and include some cayenne pepper. I hung the chubs for 2 days to ferment, will do 3 days next time for a little more twang.

2.2 lbs pork shoulder (cut into 1” cubes)
1/2 lb pork back fat
28 g (5 tsp) Kosher Salt
2.5 g (1/2 tsp) InstaCure #2
2 g (1/3 tsp) Dextrose 0.2%
2 g (1/3 tsp) Sugar
6 g (3 tsp) Black Pepper
20 g (10 tsp) Spanish smoked paprika (pimentón)
1 g (1 tsp) Oregano
2 g (1 tsp) Garlic powder
0.12g (1/8 tsp) Bactoferm T-SPX
(Dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine.)

 

[kit s]

The same Spanish friends also gave me this recipe, which was different from first.
8 pds pork ground

4 tablespoons,garlic

5 to 8 tablespoons no heat chilies powder

1 tablespoon or more red chilies pepper flakes

Salt to taste, start with 1 tablespoon and fry a little bit adjust from there.
Think this one was more for fresh though.

 

[SecondHandSmoker]

Wow! Great recipes. Thank you everyone.

 

[smokininthegarden]

Thanks guys for all of the comments and the recipes. I think I know now where I want to go
with this so the experimenting will begin. If I hit on something that I really like I will report
back.

Cal

 

[Led Freddie]

I just found this by doing a search.

https://www.smokingmeatforums.com/t...d-for-an-electric-smoker.279838/#post-1877789

Im about to make this again with a combination of beef and pork with an addition of beef fat to moisten it up. I'll be smoking half the batch and freezing some fresh for frying. i'm looking forward to dry curing this come spring when we're home. The wife says no to having them hanging in our RV bedroom. I dont get it? I'll also be using my largest faceplate on my grinder to keep it chunky.