Dry Cured Chorizo

Case Introduction

Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices

Project Name Dry Cured Chorizo

Project Country Saudi Arabia

Project Date 2024-03-10

Customer feedback

: 4.9 Average Rating
Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we used a pre-mixed blend of seasoning and combined it with live culture and dextrose to give the sausage a classic fermented flavor. The sausage is fermented at room temperature then dry aged for 4-8 weeks.

Ingredients

Directions

Soak casings in room temperature water for 45 minutes before stuffing.
Add the culture to ½ cup of water and stir. Let sit at room temperature for 20 minutes.
Grind the pork twice, once through a 3/8” plate and then again through a 3/16” plate. Only use 10# of the ground meat.
Mix the cure into ½ cup of the water to dissolve and then add into the meatblock along with the seasoning.
Add in the dextrose and then the culture/water mixture.
Mix the meat by hand, folding and kneading until the seasoning is well incorporated and the meatblock becomes tacky.
Stuff the sausage into the casings and use sausage pricker to eliminate air pockets.
Link into 8-10 inch links. Place the sausage into a large ziplock bag and seal.
Let the sausage sit at room temperature (above 70 degrees) for 24 hours to ferment
Set your dry ager to 55 degrees and 80% relative humidity.
Hang the sausage in the dry ager, allowing room between each link for even curing/aging.
Age for 4-8 weeks or until the sausage has lost 35-40% of its weight.