Create delicious Spanish Chorizo, a mildly spicy hard salami, at home, safely and easily with UMAi Dry.
Spanish Chorizo Recipe
Rated 3.2 stars by 15 users
Category
Salumi
Author:
UMAi Dry
This will show you the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry Salumi casing for fermented, slow dried sausage, fermented at room temperature. The benefit of UMAi Dry Sausage Casing is drying safely in the comfort of your kitchen fridge. This video will show your every step making it easy even for a first time salumi-maker.
Ingredients
2.2 lbs. (1 kg) of pork shoulder
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UMAi Dry 50mm Dry Sausage Kit
Includes 30 ft of UMAi Dry Salumi Casing, Powdered Dextrose, #2 Curing Salt, and Bactoferm T-SPX Starter Culture (for 300 lbs of meat with 18 month expiration date)
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Bactoferm T-SPX Starter Culture 1/8 to 1/4 tsp (add more as starter culture approaches expiration date)
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Powdered Dextrose 0.2% 2 g / ⅓ tsp
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UMAi Dry Spanish Chorizo Spice Blend for 5 lb Recipe
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UMAi Dry Premixed Curing Salts Blend for 5 lb Recipe
Diamond Crystal Kosher Salt 3% to weight of meat
(Different brands of salt will have dramatically different teaspoon volume measurements. Use a scale for peace of mind)-
#2 Curing Salt 0.25% to weight of meat
Sugar, 0.2% 2 g or 1/3 tsp
Pepper 6 g / 3 tsp
Spanish smoked paprika (pimentón) 20 g / 10 tsp
Oregano 1 g / 1 tsp
Garlic powder 2 g / 1 tsp
Essential Basic Ingredients
NO MATH Easy Method: UMAi Dry Spice and Salts Blends
MATH Method: make Your Own Spice Blend
Directions
Mixing
Dissolve 0.12 g / ⅛ tsp Bactoferm T-SPX Starter Culture in 2 tbsp of distilled water (if distilled water isn't available, boil then cool tap water to remove any chlorine)
Cut 2.2 lbs pork shoulder into cubes and partially freeze
Coarse grind meat with large grinder plate (see video)
Use paddles to mix all seasonings into grinded meat
Pour dissolved T-SPX Starter Culture from step one into the seasoned meat, use your hands to mix together well
Stuffing
Put meat into sausage stuffer
Thread UMAi Dry casing onto stuffing horn
Create end of first chub by tightly affixing zip tie (see video)
Stuff first sausage to desired length, twist & zip tie
Repeat with each chub until all meat is stuffed
Fermenting
Hang each chub in an area that's protected from airflow at 65-75 degrees F (we use the inside of an unused oven)
Ferment for 36-48 hours until the color brightens
Drying
After fermenting, weigh the sausage and write down the weight. This is considered the "original weight".
Place the sausage on an open wire rack in your refrigerator to dry
Continue to dry in your refrigerator until the sausage loses 35%-40% of it's original weight (typically around 4 weeks)
Peel off the UMAi Dry casing, slice thin, and serve!