Fullbean Charcuterie - Spanish Chorizo

Fullbean Charcuterie - Dried Meat Recipes - Spanish Chorizo

Ingredients
2250 grams Boneless Pork Shoulder Butt
56 grams Kosher Salt
7 grams Prague Powder #2
10 grams Dextrose
60 ml Water
16 grams Smoked Hot Spanish Paprika - Pimenton (not Sweet Hungarian Paprika)
16 grams Ancho Chile Powder
5 grams Cayenne Pepper
36 grams Minced Garlic
Spray Bottle of Diluted Bactoferm 600
See Bactoferm Dilution Directions

Instructions
Combine Pork, Prague Powder #2 and Dextrose
Grind through a large die into a bowl on top of ice
Dissolve all Spices into Water
Mix for 1 minute with electric mixer fitted with paddle
Stuff the mixture into Hog Casings with each link 12" long
Prick all air pockets
Tag all links noting starting date and starting weight

Inoculation Phase
Hang the links in the drying cabinet set to 85 degrees F and 85% humidity until white mold starts to appear

Dry Curing Phase
After the white mold appears, reset the drying cabinet to 54 degrees F and 74% humidity
Monitor weight loss daily until hanging weight drops to 65% or less of starting weight

This recipe was adapted from Charcuterie; the Craft of Salting, Smoking and Curing

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