Dry Cured Chorizo
Add a little spice to your charcuterie game and learn how to make your own dry cured Spanish-style chorizo at home. Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we used a pre-mixed blend of seasoning and combined it with live culture and dextrose to give the sausage a classic fermented flavor. The sausage is fermented at room temperature then dry aged for 4-8 weeks.
Dry Cured Chorizo
Rated 3.3 stars by 4 users
Prep Time
60 minutes
Add a little spice to your charcuterie game and learn how to make your own dry cured Spanish-style chorizo at home. Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we used a pre-mixed blend of seasoning and combined it with live culture and dextrose to give the sausage a classic fermented flavor. The sausage is fermented at room temperature then dry aged for 4-8 weeks.
Ingredients
- 11 LB – Pork Butt
-
190 g - #555 Fresh Chorizo Seasoning
-
12 g – Pink Cure
- ¼ tsp – CH Hansen Bactoferm Culture
- 1.6 oz – Dextrose
- 1 Cup – Water
-
32-35mm Natural Hog Casings
Directions
- Soak casings in room temperature water for 45 minutes before stuffing.
- Add the culture to ½ cup of water and stir. Let sit at room temperature for 20 minutes.
- Grind the pork twice, once through a 3/8” plate and then again through a 3/16” plate. Only use 10# of the ground meat.
- Mix the cure into ½ cup of the water to dissolve and then add into the meatblock along with the seasoning.
- Add in the dextrose and then the culture/water mixture.
- Mix the meat by hand, folding and kneading until the seasoning is well incorporated and the meatblock becomes tacky.
- Stuff the sausage into the casings and use sausage pricker to eliminate air pockets.
- Link into 8-10 inch links. Place the sausage into a large ziplock bag and seal.
- Let the sausage sit at room temperature (above 70 degrees) for 24 hours to ferment.
- Set your dry ager to 55 degrees and 80% relative humidity.
- Hang the sausage in the dry ager, allowing room between each link for even curing/aging.
- Age for 4-8 weeks or until the sausage has lost 35-40% of its weight.
- Slice and enjoy!
