- 1700g Pork Shoulder
- 207g Pork fat back
- 52g Kosher salt
- 4.5g Cure #2
- 7.6g Dextrose
- 11.4g Black pepper ground
- 32g Piment D'Espelette
- 2g Hot Peperonchino Powder
- 10g Fresh garlic, grated on a microplane
- 1Tbs Bactoferm TSPX
- 30mil Distilled water with a pinch of dextrose.
- Hog casings, soaked a min of 30 minutes in tepid water with a Tbs of distilled vinegar.
First step in making any type of fermented sausage is to ensure everything that is going to be in contact with the meat is very, very clean, and cold.
Slice your pork shoulder, and back fat into long strips and place in the freezer until almost frozen. During this time, assemble all of your other ingredients. Add your starter culture to the 30mil of distilled water with a pinch of dextrose to wake the culture up. Always make sure you use distilled water, never tap water. Place your meat grinder parts in the freezer.
Grind the meat and fat thru the fine disk of your meat grinder, into a bowl that is sitting in ice. Once again, the cold is your friend here. If your meat mixture gets to warm, your are not only going to get a nasty fat smear, but also can be introducing bacteria into your salumi.
Add all of your ingredients to your meat mixture and mix at a low speed until very well incorporated. Keep mixing until you start to see a small white film building up on the side of the bowl, this is the fat emulsifying with the meat mixture and getting nice and tacky.
Stuff this mixture into hog casings and create about a Twelve inch loop, to hang. Reserve a small amount of the meat mixture, wrap in clear film and hang with the salumi in the cure chamber to test the PH. See below.
This is the Chorizo pre mold culture and fermentation. The sausage got sprayed with M-EK-4 Sausage mold, and went into the fermentation Chamber for 35hrs at 75 degrees F and 80-85%RH. Using a PH test strip check to see the PH of your meat. Mix a small amount of meat with distilled water and test. Once this is below 5.3 you are ready to hang the salumi. Here is a post fermentation pic.
cure chamber until it has lost at least 35% moisture and is firm to the touch. I was very happy with the mould culture that I used. This is how it looked a week later in the cure chamber.