CIA Professional Recipes

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CIA Recipes

Spanish Chorizo – Print This Recipe

 

Spanish Chorizo

Yield: 9 lb/4.08 kg (approximately 22–36 5-in/13-cm links)

Seasoning Mix

  • 1/2 cup/120 mL cream sherry
  • 2 tbsp/30 mL kosher salt
  • 1 cup/240 mL smoked paprika
  • 1 1/2 tsp/7.50 mL Insta Cure No. 2
  • 2 tsp/10 mL dextrose
  • 2 tsp/10 mL granulated garlic
  • 2 tsp/10 mL coarsely ground black pepper
  • 2 lb/907 g boneless pork butt, certified, 70/30, cut into 1-in/3-cm cubes 5 lb/2.27 kg boneless pork butt, certified, cleaned of fat and sinew, cut into 1-in/3-cm cubes
  • 2 lb/907 g pork belly or jowl fat, 50/50, cut into 1-in/3-cm cubes
  • 7 ft/2.13 m prepared hog casings, or as needed
  1. In a small mixing bowl, combine the ingredients for the seasoning mix.
  2. In a large mixing bowl, combine the cubed pork butts with half of the seasoning mix. In another bowl, combine the 50/50 pork with the remaining seasoning mix. Transfer each meat to resealable plastic bags, press out all the air, and refrigerate overnight.
  3. Semifreeze the pork butt and 50/50 pork.
  4. Grind the pork butt through the coarse plate (3/8-in/9-mm) into a mixing bowl set over an ice bath. Reserve under refrigeration.
  5. Grind the 50/50 pork through the medium plate (1/4-in/6-mm) into a mixing bowl over an ice bath.
  6. Combine the ground pork butt and the 50/50 pork and transfer to a mixer fitted with a paddle attachment. Mix on speed #1 for 1 minute, then on speed #2 until the mixture is sticky, 15 to 30 seconds.
  7. Make a taste tester and adjust the seasoning if needed.
  8. Place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings. Measure, pinch, and twist into 5-in/13-cm lengths, and tie with twine.
  9. Hang the sausages on sausage sticks in the refrigerator overnight to air-dry and form a pellicle.

Option 1, Cold-Smoke: Cold-smoke the sausages at 70°F/21°C or less, using hickory or any hard wood of your choice, for 12 to 14 hours. Air-dry for 12 hours at 60° to 70°F/16° to 21°C with a relative humidity of 60 to 70 percent. The sausages may be stored under refrigeration for up to 2 weeks.

Option 2, Cold-Smoke: Cold-smoke the sausages 70°F/21°C or less, using hickory or any hard wood of your choice, for 2 hours after letting the meat hang at 77°F/ 25°C for 48 hours.

Option 3, Dry-Cure: Dry-cure the sausages at 50°F/10°C and 75 percent relative humidity until the sausages lose 25 percent of their weight, 10 to 15 days. Remove any mold that forms with a rag dipped in a vinegar-water solution. The sausages may be stored under refrigeration for up to 3 weeks.

Notes: This sausage is commonly used in paellas and to flavor other dishes. Like other dry, uncooked sausages, this recipe requires that certified pork be used. See the table on "Certifying Pork via Freezing" on page 63 of The Art of Charcuterie. Although it is most often cooked, this sausage can be eaten raw as an appetizer or as bar food.

 

Recipe taken from: The Art of Charcuterie