How to Make Dry Cured Chorizo | Spanish-Style Dry Aged Chorizo Recipe
2.6 هزار بار بازدید -
5 ماه پیش
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Add a little spice to
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.
For this recipe, you'll need:
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
32-35 mm Natural Hog Casings
Dry Aging Cabinet - We used the Pro Smoker Reserve 50 Ager
Link to full recipe: https://www.psseasoning.com/blogs/rec...
Link to Reserve 50 Dry Ager: https://www.psseasoning.com/products/...
For this recipe, you'll need:
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
32-35 mm Natural Hog Casings
Dry Aging Cabinet - We used the Pro Smoker Reserve 50 Ager
Link to full recipe: https://www.psseasoning.com/blogs/rec...
Link to Reserve 50 Dry Ager: https://www.psseasoning.com/products/...
5 ماه پیش
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