Spanish Chroizo

[NePaSmoKer]

No need for fancy controls or humidity items. This is easy.

For 2 1/2 lbs. If you want a larger batch just adjust the items.

2 1/2 lbs fatty butt or shoulder.
Around 7 ft or so of hog casing

Dry

2 tsp salt
1/2 tsp cure #1
1/4 cup fermento
1 Tbs paprika
1 Tbs Ancho chili powder (better if you use Ancho)
1 tsp cayenne
3/4 tsp garlic granules

Wet

2 tsp Karo corn syrup
2 Tbs water

Grind poke with 3/16 or med plate.

Mix the dry with the liquid, mix well to avoid clumping of fermento. Mix this into the meat very good. Fridge chorizo meat mix in fridge for 20 mins while getting stuffer and casings ready. When you have done this mix the chroizo again by hand before stuffing. Make chorizo into links or rope its your choice. Fridge chorizo on racks or elevated wire rack on a cookie sheet, cover with paper towel overnight.

Next day pre heat smoker to 140, vent open NO SMOKE. Hang chorizo or rack in smoker for 2 hours on 140* This will dry the casing surface to allow smoke to adhere to casings. PID (If you have one) From the 2 hour no smoke time of 140 to another 2 hours of 140* with smoke going through to no higher than 175* Your chorizo IT should be 160* This can take some time depending on casing size and weather conditions. IF YOU EXCEED 175 OF YOUR SMOKER YOU WILL FAT-OUT  :o

When target IT is reached place chorizo to bloom at room temp for 2 hours. Fridge the chorizo uncovered overnight.

This recipe is a semi dry one.

NOTE: If you feel like you need more water only add 1/2 Tbs at a time until your satisfied mix.

[Tenpoint5]

got it

[ghost9mm]

Me too.

[SamuelG]

The Vault is getting lighter every day.

Thanks for the recipe


SamuelG

Sent from my iPhone using Tapatalk

[Ka Honu]

You can tell NePaS is moving.  He's giving away secret receipts so he won't have to haul them with him.

[viper125]

me 3

[OU812]

Thank you Sir.