Dry Cured Chorizo
Add a little spice to your charcuterie game and learn how to make your own dry cured Spanish-style chorizo at home. Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced...
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Sausage pricker
- Ager
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Zip-top bag
- Chef's knife
- Cutting board
Ingredients
- 11 LB – Pork Butt
- 190 g - #555 Fresh Chorizo Seasoning
- 12 g – Pink Cure
- ¼ tsp – CH Hansen Bactoferm Culture
- 1.6 oz – Dextrose
- 1 Cup – Water
- 32-35mm Natural Hog Casings
- Reserve 50 Dry Ager
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