Chorizo Version 2

ChorizoMy second attempt at chorizo has certainly turned out better than the first, despite the crisis when the casings proved to be too small. My nephew Mickey reckons they're just like ASDA's; I'm not sure whether that's a compliment or not! My own opinion is that they're too hot and don't have enough paprika or smokiness. Next time I'll increase the paprika, reduce the chilli/cayenne or leave it out altogether and increase the hot paprika. I'll also probably give them a few hours in the cold smoker.

The ingredients were:

Pork 1500gm
Fresh Garlic 15gm
Black Pepper 3gm
Smoked Hot Paprika 18gm
Smoked Sweet Paprika 4gm
Chilli Powder 6gm
Oregano 4gm
Dextrose 6gm
Cure #2 - 4gm
Starter Culture 2gm

Powdered dextrose is sold in many chemists as powdered glucose.

The method was:

The meat was ground with an 8mm mincer plate. The starter culture was mixed with a little blood hot water to activate it and added with all the other ingredients to the ground meat, and mixed well. The mixture was put into 60mm collagen casings and fermented at 22 -24°C with a 90% Relative Humidity (RH) for 2 days. They were then dried at 12 - 15°C with a relative humidity around 75 - 80% until they had lost 37% of their starting weight.

There's a slight hardening around the outside edge due, I think, to the air circulation fan in the fridge being too powerful; it's since been replaced with a smaller 40mm computer case fan, set to come on only when the fridge is cooling.


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There are two comments

Scott

Looks good to me, Phil. Thanks for including the recipe.

Scott, (Email ) (URL) - 13-09-’09 04:05
Phil

Scott

I’m sure that with a little tinkering it could be a very good recipe.

Phil, (Email ) (URL) - 13-09-’09 14:01

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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