Chorizo recipe

This is a simple and effective Chorizo recipe, great sliced thinly or use thicker slices to cook with!


  • 800 g Pork shoulder, diced

  • 200 g Pork fat diced and frozen

  • 0.50 g Bactoferm T-SPX

  • 15 ml Distilled water

  • 1 meter of beef middles

  • 2.5 g Cure No 2

  • 4 g Coarsely ground black pepper

  • 2 g Chilli powder

  • 8 g Smoked paprika

  • 10 g Minced garlic

  • 5 g Dextrose

  • 28 g Salt


  • Soak the beef casings for at least an hour and run some water through to clean thoroughly.

  • Add the Bactoferm to the distilled water at room temperature and leave for 30 mins.

  • Chill your grinder in the fridge.

  • Roughly chop the pork shoulder and pork fat.

  • Put the fat in the freezer along with the diced pork shoulder until the pork shoulder is partially frozen.

  • Assemble your grinder and put the diced pork shoulder and pork fat through a course grind.

  • Add all of the ingredients above, along with the Bactoferm in the distilled water, to the ground shoulder and fat. Mix thoroughly.

  • Add to stuffer and churn out two 12 inch lengths.

  • To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours.

  • Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 25 -30 days!