WILD BOAR SERIES Ep #3 out of 10, Making Mexican Chorizo and Spanish Chorizo
Автор: ChefAuthorized
Загружено: 2022-01-02
Просмотров: 785
Описание:
Mexican Chorizo Recipe 👇
4lbs pork shoulder meat or leg meat
1b pork belly
4 guajillo chiles
5 california chiles
3 ancho chiles
6 cloves garlic
1/2 cup cider vinegar
2 T mexican oregano
1 T dried Thyme
1 T garlic
1 T onion
1 T cumin
2 bay leaf
1/4 cup vegetable oil
3 T salt
1 T paprika
1 T Black pepper course
Spanish Style Chorizo:
1900g pork meat
300g Fat back (from Boar)
16 grams paprika
34g pimeton a la vera
6 cloves garlic
36 grams salt
5.5g sodium nitrate
dash of white wine
pork casings
To dry cure the chorizo tie up in links and hang in a cool dry place for 3 weeks. It is Ideal to weigh before and after you are looking for a 30% moisture loss.
Equilibrium brining!!
https://www.gastro-grub.com/brine-sol...
https://www.chefsteps.com/activities/...
Also the Modernist Cuisine Book
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