Spanish Chorizo (Castellano) Recipe

Step 3

Make mold solution approx. 12 hours in advance:Dissolve 2.5g of Bactoferm® Mold 600 (Penicillium nalgiovense) in 200mL of room-temperature, chlorine-free distilled water; hold for 12 hours

Step 5

Dilute mold solution to 1 Liter of chlorine-free distilled water; reserve

Step 7

Rinse casings very well under running water

Step 9

Soak the casings in mold solution; reserve at room temperature until ready to use

Step 11

Dissolve starter culture into 35mL of room-temperature, distilled water, for every 2.5kg (5.5lbs) of meat; allow to hydrate for 30+ minutes

Step 13

Weigh out salt, Cure #2, demerara and dextrose; grind together in spice grinder

Step 15

Cut pork should and back fat into approx. 1″ cubes

Step 17

Mix salt, sugar and cure mixture into cubed meat; transfer meat to freezer; freeze until partially—but not completely—frozen

Step 19

Weigh out spices; combine hot and sweet pimentón and oregano, grind together in spice grinder; reserve garlic

Step 21

Weigh out white wine; reserve

Step 23

Mix spice mixture, garlic and starter culture into par-frozen cubed meat

Step 25

Grind par-frozen meat once through 7–8mm die

Step 27

Mix thoroughly by hand, incorporating wine; mix until meat becomes sticky, indicating a good bind, and forming a paste; if more bind is needed, meat can be paddled in stand mixer for 20-30 seconds; being careful to not over-mix

Step 29

Transfer meat paste to stuffer; force down to remove any air pocket

Step 31

Stuff in mold-soaked casings; tie off ends and segment as desired

Step 33

Prick the sausage casing evenly to facilitate drying

Step 35

Weigh each chorizo and record weight (“Green Weight”)

Step 37

Ferment salami at 65-75°F (18-24°C) in 90% relative humidity until a pH reading of 5.3 or lower is achieved; 24 hours is typical with B-LC-007

Step 39

Transfer chorizo to drying chamber; dry at 55–60°F (13-16°C), while maintaining 80-85% relative humidity for first week or two, then 75% humidity for final drying

Step 41

Dry until at least 35% of green weight is lost; 50% loss is typical for a firmer chorizo