Semi-dried (soft) Chorizo
How to make your own authentic Spanish style soft chorizo at home with Misty Gully.
Prep Time1 hour hr
Ageing Time8 days d
Total Time8 days d
Yield: 5 kilograms
Equipment
- 1 Misty Gully 5L Sausage Stuffer
Materials
- 1 packet Misty Gully Chorizo Seasoning
- 10 grams Misty Gully Cure #1 6.25%
- 1 packet Misty Gully Size 36 Sausage Casings (Home Pack)
Instructions
- Ensure all equipment is sanitised and cold prior to use.
- Take 5kg chilled meat/fat from fridge and grind through your mincer.
- Add 10g cure #1 6.25%, packet of chorizo seasoning and mix allingredients for a couple of minutes.
- Stuff firmly into 36mm Hog Casings (these are edible) orcasings of choice.
- Create 20-25cm links.
- Cure sausages in the fridge for 24 hours.
- Smoking – Transfer sausages to smoking chamber. Cold smoke for 4 hours(Ideal temperature for smoking is 40-50°C), let rest for 2 hours and then hit it again for 4 hours (during this second smoke, raise the temperature of your smoker to 85°C to bring your sausage up to the an internal temp of 65°C). If you don’t have a hot Smoker, you can do a 2nd cold smoke and then bring up the internal temp of your sausages in an oven instead.
- After your sausage has reached the correct internal temp, cool themquickly in a bucket of ice cold water, and then let bloom for 2 hours at roomtemperature. After this time either refrigerate or hang for 7 days at 12-18c(75-90% humidity)
- Enjoy! The chorizo can be eaten as is, or sliced and cook how you like!
Related Posts
Xmas 2015 Newsletter! More Christmas Gift Ideas!
Merry Christmas! Seasons Greetings! How's it going? Welcome to Smoked and Cured's last newsletter for the year!…
6 Ways to Use Liquid Smoke
Our Misty Gully Liquid Smoke is one of our bestselling products! It's great for adding a smokey campfire flavour to any meal and comes in a…
February 2015 Newsletter – Special Masterbuilt Smoker Offer & Hello from the new owners!
Special Masterbuilt Smoker Offer - until Feb 22nd & Hello from the new owners! Hi Smoked and Cured Customers,…