6 Rack Dry Cured Spanish Chorizo

[NePaSmoKer]

Have 5 lbs of course ground pork ready to be turned into dry spanish chorizo.

Here we have the items.

Left

1/4cup cold distilled water. To this will be 1/4 tsp F-RM-52. Mix and set aside.

1/4 cup kosher salt
1 Tbs dextrose powder
1 tsp cure #2

Right

2 Tbs hot paprika
2 Tbs Ancho chili powder
1.5 tsp cayenne
2 Tbs minced garlic
apporx 10 ft of hog casings soaking




I have the pork cubed and in a glass bowl sitting in ice.



Crisco the plate.



Kosher, cure and dextrose.



The salt, cure and dextrose have been mixed together and sprinkling on the pork cubes. Toss well.



Next grind the cured pork thru the course plate, into the bowl on ice.



Mix the dry with the f-rm water. It will get really thick.

Add the garlic into the meat mix, mix well. Add the seasoned f-rm mix to the meat. If needed add 1/4 cup more distilled water to the meat, mix well.


Got the chorizo mixed and back in the bowl sitting in the ice.



Get the stuffer ready.


There all stuffed up.



Have the PID set down to 70* so might as well hang with the Lonzino. The salt/water bowl at the bottom is giving me 76% R/H




Might give 20-40 mins of smoke later.

[SiFumar]

That sounds so good!

[NePaSmoKer]

Took the PID down to 62* and the R/H is steady at 74%

Flipped the chorizo over on the sticks. Gotta clean out the proofer smoker to hang these in cuz going to need the 6 rack soon.




If you ever wanted to do the salt/water trick in your Bradley, It does work.

[NePaSmoKer]

Had to hang all the sausage in the fridge. Its getting warm out.

[Flyboyandre]

I am so hungry now

[Sam3]

It must smell soooo good in there...

[SiFumar]

It must smell soooo good in there...

X1