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Spanish Chorizo

73saint

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Now that the hurricane season is over it’s time to fire up the charcuterie cabinet again. Made just over 6 lbs of Spanish chorizo following the attached two guys recipe/video. I liked this project bc I had everything in house. Never had to leave my home to get it going.

I used the 2 guys recipe, but tripled the amount to a total of 3000 grams of pork and back fat.

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here is the meat ground with the seasoning added the night before.
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disregard the mold 600 in the pic. Wasn’t until after I started I realized this sausage doesn’t call for mold 600 (and within 24 hours I already had some growing on the links in the chamber but not to worry).
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after mixing in the flavor of Italy and getting a really good tacky bind, I stuffed in beef rounds. I love the way these casing handled. I soaked them for 48 hours in water and a splash of vinegar.
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tying my links and weighing/tagging everything.
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into the fermentation tub for about 24 hours. Looking for a ph of 4.9.
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my kitchen lab.
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getting close. Ended up taking almost 30 hours to hit 4.9. Once that happened it’s into the drying chamber until they hit about 37% loss.
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See you in about 5-6 weeks!!
 
Last edited:

indaswamp

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I can not wait for the salami pig to arrive! I have a lot on deck I want to make! Bergamo, Crespone, Chorizo, more Calabrian....and that's just the salamis! lots of whole cuts to cure too!!!
 

HalfSmoked

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Awesome my favorite sausage. Waiting this one out.

Warren
 

indaswamp

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Rob, did you tie the casing together to make the sausage loops? Or did you use string?
 

73saint

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Rob, did you tie the casing together to make the sausage loops? Or did you use string?
I tied the casings off, then I used the string to reinforce the knot. Does that makes sense?
 

HalfSmoked

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Thanks for the like saint it is appreciated.

Warren
 

SmokinVOLfan

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tenor.gif

Looking good Saint! Hell of a project you got going on. Will be checking in for updates!
 

73saint

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Thanks guys. Tom Petty said it best, the waiting is the hardest part.
 

73saint

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Here we go. Just weighed the links out and all but one are ready, and boy are they good! Sweet, smoky and the texture is awesome. Great balance. I’ve made umai chorizo, and it’s good. One of my favorites actually. This honestly blows it away. I can’t wait to share some of this over the holidays.
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indaswamp

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Definitely looks like you nailed it! Bet it smells fantabulous!
 

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