How to make homemade dry cured Spanish chorizo
Автор: Zimmerle Eats
Загружено: 2022-02-01
Просмотров: 12257
Описание:
 Spanish chorizo is definitely in my top three favorite salamis.  Below I will share you my 3 pound batch recipe but as long as you weigh out however much meat you are using and calculate 2.5% sea salt or kosher salt and 0.25% pink curing salt Based on that weight, you can formulate your own batch, and recipe.
Spanish Chorizo:
3lb pork shoulder
38 g kosher salt
3.4 g #1
10 g Spanish paprika (spicy)
17 g Spanish paprika (sweet)
5 g dextrose
1/2 tsp starter culture in 1/2 cup distilled water
If you liked this tutorial, watch how I made Finocciona Salami in the link below
• How to make Finocciona salami
Here’s a link to the website where I get most of my supplies for making salumi such as penicillium nalgeovense, starter cultures, casings, dextrose, and more
https://www.sausagemaker.com/
Here’s how I make sopressatta
• How to make Soppressata 
#homemade #charcuterie #salami #curedmeats #salumi
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