« previous next »
Pages: [1] 2 3   Go Down

Author Topic: Dry Cured Spanish Chorizo  (Read 6191 times)

0 Members and 1 Guest are viewing this topic.

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Dry Cured Spanish Chorizo
« Reply #-1 on: March 05, 2013, 04:02:08 PM »
My PID is in the shop for my Bradley so im doing some dry cure.

This is 5 lbs of spanish chorizo.

Dry items for the chorizo.

Top left
Kosher salt

Below
Cure 2

Top center
Smoked hot spanish paprika

Below
Cayenne

Top right
Ancho chili

Below
Garlic

Not pictured is 1 T powdered Dextrose



1/4 t of Bactoferm F-RM-52 added to 1/4 cup distilled water. Set aside


Mix the cure #2 with the kosher and dextrose. Mix well to incorporate


The Bactoferm will eat the dextrose thus causing Lactic Acid





5 lbs of pork cubed.


Add the Kosher, cure, dextrose mix to the cubed pork before grinding.



Now add the rest of the dry. The Bactoferm water will be added last. Mix well.



Hog casing rounds.



Not going to smoke, just using Bradley for the hanging/drying. Supposed to have 60* temps for a few days and will add humidity tomorrow.


Should be done in about 25 days. I poked the casings to help dry.

Logged
Flint
New Elder Wand with infa red tip.

Offline Pam Gould

  • Hero Member
  • *****
  • Posts: 6832
  • Lima, Ohio..Lost in middle America
Re: Dry Cured Spanish Chorizo
« on: March 05, 2013, 04:35:45 PM »
Rick..do you have a book for all this? You have so many things I want to try. Pam .☆´¯`•.¸¸. ི♥ྀ.
Logged
Blackstone 22" Griddle
Cook Air
Cobb Grill w/ rotisserie
SRG
BEESR
G2G
CB tabletop propane grill
Cobb grill with rotisserie
22" copper colored Weber / rotisseriw
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
Member #3

Offline ACW3

  • Hero Member
  • *****
  • Posts: 8397
  • Morganton, NC
Re: Dry Cured Spanish Chorizo
« Reply #1 on: March 05, 2013, 05:42:03 PM »
I hope there are some left by the KOA gathering.

Art
Logged
MAK 2 STAR (#171) Since RETIRED!
MAK 2 STAR (#4408)
Weber Kettle W/ Rotisserie
Uuni 2 Pizza Oven
Member #11

Offline drholly

  • Member No Longer With Us
  • Hero Member
  • *****
  • Posts: 10158
  • Brooklyn Park, MN
Re: Dry Cured Spanish Chorizo
« Reply #2 on: March 05, 2013, 05:45:16 PM »
This is why I shouldn't read these threads... I'm gonna end up making sausage one day! But at least I will have some great folks to follow.

Thanks,

David
Logged
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #

Offline teesquare

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 11911
  • Brevard NC - Home Of Hillbilly Caviar
    • Savor Spices
Re: Dry Cured Spanish Chorizo
« Reply #3 on: March 05, 2013, 05:49:15 PM »
Quote from: nepas on March 05, 2013, 04:02:08 PM
My PID is in the shop for my Bradley so im doing some dry cure.

This is 5 lbs of spanish chorizo.

Dry items for the chorizo.

Top left
Kosher salt

Below
Cure 2

Top center
Smoked hot spanish paprika

Below
Cayenne

Top right
Ancho chili

Below
Garlic

Not pictured is 1 T powdered Dextrose



1/4 t of Bactoferm F-RM-52 added to 1/4 cup distilled water. Set aside


Mix the cure #2 with the kosher and dextrose. Mix well to incorporate


The Bactoferm will eat the dextrose thus causing Lactic Acid





5 lbs of pork cubed.


Add the Kosher, cure, dextrose mix to the cubed pork before grinding.



Now add the rest of the dry. The Bactoferm water will be added last. Mix well.



Hog casing rounds.



Not going to smoke, just using Bradley for the hanging/drying. Supposed to have 60* temps for a few days and will add humidity tomorrow.


Should be done in about 25 days. I poked the casings to help dry.

Can you help a brother out? ;D I want to make this...what are quantities of the ingredients? ;) ;D
Logged
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Dry Cured Spanish Chorizo
« Reply #4 on: March 05, 2013, 06:27:55 PM »
US & Metric weights (use metric you will have a better product)

US

Morton's kosher salt 2oz 1/4 cup
Cure #2 1 level tsp
Powdered Dextrose 1 Tbs
Bactoferm F-RM-52 1/4 tsp (use this 1/4 tsp in the metric weights below)
1/4 cup distilled water
2 Tbs hot Spanish paprika smoked if you can find. Or use hot Hungarian.
2 Tbs ancho chili powder
1.5 tsp cayenne
2 Tbs minced garlic

10 ft prepared hog casing (rinsed and soaked)


Metric weights

50g Morton's kosher salt
6g cure #2
10g dextrose
1/4 tsp f-rm-52
1/4 cup distilled water
16g Spanish paprika or Hungarian hot
16g ancho
5g cayenne
36g minced garlic

Grind with the course plate.
Don't smoke this chorizo
You will need a 60* hanging temp and 60-70% R/H

Humidity can be obtained many ways.

Ultra sonic cool mist humidifier (you will need a humidity control with this to turn the humidifier on/off)
Salt in a glass dish with just enough water to cover
Humidity beads for cigars
Wet clean towels
Unscented crystal cat litter (petsmart)
Logged
Flint
New Elder Wand with infa red tip.

Offline TentHunteR

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 6687
  • N.E. Ohio
Re: Dry Cured Spanish Chorizo
« Reply #5 on: March 05, 2013, 06:29:23 PM »
YUM -  Spanish Chorizo!  I want some of this!

Logged
<><
2017 MAK 1 Star General with FlameZone
Former Owner: MAK 1 Star General - 2014 & 2011 Models
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
1986 Weber One-Touch Silver (a few dings, but still works)
Member #68

Offline Pam Gould

  • Hero Member
  • *****
  • Posts: 6832
  • Lima, Ohio..Lost in middle America
Re: Dry Cured Spanish Chorizo
« Reply #6 on: March 05, 2013, 06:45:01 PM »
Quote from: teesquare on March 05, 2013, 05:49:15 PM
Quote from: nepas on March 05, 2013, 04:02:08 PM
My PID is in the shop for my Bradley so im doing some dry cure.

This is 5 lbs of spanish chorizo.

Dry items for the chorizo.

Top left
Kosher salt

Below
Cure 2

Top center
Smoked hot spanish paprika

Below
Cayenne

Top right
Ancho chili

Below
Garlic

Not pictured is 1 T powdered Dextrose



1/4 t of Bactoferm F-RM-52 added to 1/4 cup distilled water. Set aside


Mix the cure #2 with the kosher and dextrose. Mix well to incorporate


The Bactoferm will eat the dextrose thus causing Lactic Acid





5 lbs of pork cubed.


Add the Kosher, cure, dextrose mix to the cubed pork before grinding.



Now add the rest of the dry. The Bactoferm water will be added last. Mix well.



Hog casing rounds.



Not going to smoke, just using Bradley for the hanging/drying. Supposed to have 60* temps for a few days and will add humidity tomorrow.


Should be done in about 25 days. I poked the casings to help dry.

Can you help a brother out? ;D I want to make this...what are quantities of the ingredients? ;) ;D
Yeah..what he said..PUL-lease?
Pam  .☆´¯`•.¸¸. ི♥ྀ.
Logged
Blackstone 22" Griddle
Cook Air
Cobb Grill w/ rotisserie
SRG
BEESR
G2G
CB tabletop propane grill
Cobb grill with rotisserie
22" copper colored Weber / rotisseriw
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
Member #3

Offline RickB

  • Hero Member
  • *****
  • Posts: 735
Re: Dry Cured Spanish Chorizo
« Reply #7 on: March 05, 2013, 06:52:23 PM »
Quote from: ACW3 on March 05, 2013, 05:42:03 PM
I hope there are some left by the KOA gathering.

Art

I am so pissed. Off the two weeks after the gathering. Missed again:(
Logged

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Dry Cured Spanish Chorizo
« Reply #8 on: March 07, 2013, 08:57:32 PM »
I had to bring the chorizo inside cuz we had a few nights of 29-30* and i didn't want it to freeze.

The side pantry stays between 58-67* which is bout perfect. If i get a mold on the casings i will wipe down with vinegar.

I think I'm going to add a drawer slide about 3" from the top and attach 2 dowels to it.




Humidity in the pantry is going between 64-71% R/H



Logged
Flint
New Elder Wand with infa red tip.

Offline sparky

  • Hero Member
  • *****
  • Posts: 8353
  • northern california
Re: Dry Cured Spanish Chorizo
« Reply #9 on: March 07, 2013, 09:24:08 PM »
Quote from: TentHunteR on March 05, 2013, 06:29:23 PM
YUM -  Spanish Chorizo!  I want some of this!

me too.  i love chorizo.   :D
Logged
PBC
Cobb Grill
Go Sun Solar Cooker
Weber Jumbo Joe
Weber Mastertouch
member #66

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Dry Cured Spanish Chorizo
« Reply #10 on: March 11, 2013, 06:49:51 PM »
Chorizo turning out pretty good.

Logged
Flint
New Elder Wand with infa red tip.

Offline Keymaster

  • Hero Member
  • *****
  • Posts: 4228
    • Keymaster Kitchen
Re: Dry Cured Spanish Chorizo
« Reply #11 on: March 11, 2013, 07:06:01 PM »
Looking real good Rick, When you going to Slice it?
Logged

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Dry Cured Spanish Chorizo
« Reply #12 on: March 12, 2013, 04:15:44 AM »
Quote from: Keymaster on March 11, 2013, 07:06:01 PM
Looking real good Rick, When you going to Slice it?

In bout 2-3 weeks
Logged
Flint
New Elder Wand with infa red tip.

Offline Sam3

  • Hero Member
  • *****
  • Posts: 1906
Re: Dry Cured Spanish Chorizo
« Reply #13 on: March 12, 2013, 06:04:26 AM »
Man, looking good!
Logged
MAK 1 Star #385
Bradley OBS w/mods
WSM 22.5
Weber Platinum
Char Broil BEESR
La Caja China
Pit Barrel Cooker
Pages: [1] 2 3   Go Up
« previous next »