Spanish Chorizo
- Ready In:
- 26hrs
- Ingredients:
- 16
- Yields:
-
10 pounds
ingredients
- 8 lbs lean pork, cubed
- 2 lbs pork fat, cubed
- 5 tablespoons salt
- 2 tablespoons fine grind black pepper
- 3 tablespoons cayenne pepper
- 1 tablespoon coarsely crushed red pepper flakes
- 2 tablespoons finely minced garlic
- 1 teaspoon cumin seed
- 1 teaspoon dried oregano
- 2 tablespoons white sugar
- 1 teaspoon fennel seed
- 1⁄4 cup red wine vinegar
- 3⁄4 cup brandy
- 1⁄2 teaspoon ascorbic acid
- 1 teaspoon saltpeter
- 6 feet medium hog casings
directions
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois