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!