Meat Project #2: Spanish Chorizo

Recipe from here, combined with the one from here.

  • Note, Bactoferm T-SPX had been kept at room temp instead of the freezer — I kept everything extra-clean, used more of the culture, and will follow closely for pH change and spoilage.  Reading suggests that the culture still will likely have some activity, and that chorizo can be safely made without starter entirely.  We’ll see.
  • 11/16/11:  ~2.2kg pork shoulder, fatback (chinatown) and chops (vito), spiced with garlic, pepper (black ground & cayenne (no ancho chili powder as Ruhlman calls for)), smoked paprika, salt, cure#2, dextrose, sugar, mixed and ground through 6mm plate, inocculated, stuffed, kept in fridge overnight.
  • 11/17/11: into meat locker, target 75F & 90%RH .  pH >5.2.
  • 11/19/11: pH<5.2, sprayed with Bactoferm Mold-600 (likely inactive), drying targets set to 55F & 75%RH.  Weights: 150g, 430g, 410g, 1540g, total = 2530g
  • 11/30/11: 11 days drying.  No external mold at all.  100g, 230g, 250g, 940g, total = 1520g.  They have lost 1010g, or (1010/2530=) 39% of their original weight.  They still feel softish, so I will let them go through the weekend.
  • 12/15/11: I’ve been taking out links every few days as they feel firm.  Taste is tangy, smokey, and porky.  A winner.

'bout half of the batch

Potent. Injest in moderation. Eat responsibly.

One Response to “Meat Project #2: Spanish Chorizo”

  1. Maya September 24, 2012 at 1:14 pm #

    Yum. I love smoked paprika and chorizo secco.

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