Chorizo (dried, like salami)
- Pork shoulder, boneless, 2.25kg
- Prague Powder No 2 (Cure No 2) 6g
- Dextrose 10g
- Garlic, peeled, 36g
- Salt 50g
- Acidophilus starter culture
- Water, chilled, 60g
- Paprika, smoked, 'hot', 16g
- Chile Powder, (ancho), 16g
- Cayenne Pepper 5g
- Hog sausage casing - likely about 3m
- Mix the chilled, cubed, pork with the Cure No 2 and the Dextrose, then mince it through a coarse plate, and re-chill.
- Grind the the Garlic with the salt to make a fairly smooth paste.
- Dissolve your starter culture in the water.
- Mix the mince, the garlic paste, the starter culture liquid and the spices - to distribute things evenly and to get a slightly sticky 'bind'. Keeping it cold really helps the binding.
- Stuff the sausagemeat into the casing.
- Tie off into 30cm lengths, tied into loops.
- Prick any air pockets with a sterile pin. More pricking might help the drying.
- Hang until the weight loss reaches 30%, or its entirely stiff. Ideally this would be at about 15C and 65% humidity. Expect it to take around three weeks.
This is derived from a recipe published in Charcuterie by Ruhlman & Polcyn.
One might want to have less hot pepper and some sweet paprika.
It would be conventional to include, before the drying, a few hours of warm incubation of the culture. However, the presence of the Cure No 2 should mean that the culture justifies its inclusion for flavour rather than as an anti-botulism acidifier.