I love Chorizo I buy 5 kilos a time from Smithfield meat market and other places where great Chorizo is sold. But I have never attempted to make any, we have made sausages before but that's as close as we have got. A recent birthday saw me get a Chorizo making kit...
Recipe calls for 60% Lean Pork, 30% Belly Pork and 10% Hard back fat
After a quick trip to Costco a 5 kilo Pork shoulder was bought and hacked in two giving me two 2.5 kilos of shoulder and 1.7 kilos of boneless rindless pork belly joint.
So I used one of the 2.5 kilo lumps of pork shoulder with the skin and fat removed, 1 kilos of pork belly and 333 grams of fat from the pork belly. All meat/fat and mincing/sausage stuffing equipment was kept in the fridge to keep cool over night and put back in when not in use, to prevent heating of the meat.
Pork shoulder fat removed and diced for easier mincing
The pork belly had the fat removed and bagged so it could go in the freezer to chill down for easier mincing
The pork shoulder was then minced on a coarse blade first, and the pork belly and fat were minced after as the fat can sometimes clog the Kitchen Aid mincing attachment we use. Keeping it all cold makes it a lot easier to work with.
The pork shoulder mince and pork belly mince was combined and the curing salt, Chorizo seasoning and Bessastart Starter culture were then added to the mince and mixed in.
The pork fat was then mixed in and it was all minced again on a finer mincing blade. You can see the fat in the final minced product.
The sausage casing which are natural hog casings have been soaked over night in cold water in the fridge to remove much of the salt which they are packaged in. A final soak in warm water just before use is then all that is required.
The hog casings are then slid over the larger of the sausage stuffer attachments that come with the Kitchen Aid Mincer and stuffer attachment.
After about half of the meat was stuffed in the casings we had this pile of meaty goodness.
The sausages were then tied up with butchers string at either end to hang to dry in a warm ish room 18-20°C. But where and how to hang them?
We have an unused cage for 'in case of emergencies' if one of our chickens needs to come in the house if they are taken ill. So after a couple of poles were poked through the cage, the Chorizo was spaced out to hang off the bars over cooking trays lined with kitchen roll.
The Chorizo need four weeks of maturation, so we decided to protect them from any flies etc. that could get to them. So using some surplus net curtain material the whole cage was wrapped up for its long sleep, I cant wait to try them and will post an update when they are ready for eating.
Recipe calls for 60% Lean Pork, 30% Belly Pork and 10% Hard back fat
After a quick trip to Costco a 5 kilo Pork shoulder was bought and hacked in two giving me two 2.5 kilos of shoulder and 1.7 kilos of boneless rindless pork belly joint.
So I used one of the 2.5 kilo lumps of pork shoulder with the skin and fat removed, 1 kilos of pork belly and 333 grams of fat from the pork belly. All meat/fat and mincing/sausage stuffing equipment was kept in the fridge to keep cool over night and put back in when not in use, to prevent heating of the meat.
Pork shoulder fat removed and diced for easier mincing
The pork shoulder was then minced on a coarse blade first, and the pork belly and fat were minced after as the fat can sometimes clog the Kitchen Aid mincing attachment we use. Keeping it all cold makes it a lot easier to work with.
The pork shoulder mince and pork belly mince was combined and the curing salt, Chorizo seasoning and Bessastart Starter culture were then added to the mince and mixed in.
The pork fat was then mixed in and it was all minced again on a finer mincing blade. You can see the fat in the final minced product.
We have an unused cage for 'in case of emergencies' if one of our chickens needs to come in the house if they are taken ill. So after a couple of poles were poked through the cage, the Chorizo was spaced out to hang off the bars over cooking trays lined with kitchen roll.
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