Spanish Chorizo
Making Salami sounds difficult, but with the right equipment it is actually easy to do at home. This recipe explores making a Spanish style Chorizo using UMAi Dry bags and your home fridge.
ส่วนผสม
- 28 g - Kosher Salt , Different brands of salt will have dramatically different teaspoon volume measurements. Use a scale for peace of mind
- 2.5 g - InstaCure #2
- 2 g - Dextrose , 0.2% of weight
- 2 g - Sugar , 0.2% of weight
- 6 g - Black Pepper
- 20 g - Smoked paprika
- 1 tsp - Oregano
- 1 tsp - Garlic powder
- 0.12 g - Bactoferm T-SPX Starter Culture , Dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine.
วิธีทำอาหาร
- Part freeze the pork sholder and then pass through an electric or hand grinder using the coursest grind setting.
- Mix all herbs and spices into the ground meat.
- Dissolve starter culture in 2tbsp of boiled or distilled water.
- Knead culture into the meat.
- Fill the UMAi Dry casings with the meat mixture, making sure to avoid air bubbles.
- Hang sausages in pairs at around 20C for 36-48 hours to ferment.
- Place on wire rack in fridge until has lost 35% of weight, approximitely 4 weeks.
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