Chorizo Ibérico Recipe
Dry cured pork sausage made with garlic and paprika
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Ingredients
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Meat
Spices and Seasoning
Casings
Method
Preparation
- 1
Prepare Meat and Fat
Keep pork shoulder and back fat cold. Cut into small cubes or coarsely grind. Mix together in a large bowl.
- 2
Mix Seasonings
In a separate bowl, combine paprika (sweet and hot), minced garlic, salt, pepper, curing salt, and white wine. Stir to combine.
- 3
Season Meat
Pour spice mix over meat and fat. Mix thoroughly by hand or with a stand mixer until well combined and sticky. Cover and refrigerate for 12-24 hours to cure.
Stuffing
- 4
Prepare Casings
Rinse soaked pork casings thoroughly and flush water through them to remove salt.
- 5
Stuff Sausage
Using a sausage stuffer, fill the casings with the meat mixture, being careful to avoid air pockets. Twist into 6-8 inch links.
Dry Curing
- 6
Initial Drying
Hang sausages in a cool, humid room (50-60°F with 70-80% humidity) for 3-7 days until casings are dry to the touch.
- 7
Fermentation and Aging
Continue to dry-cure sausages at 50-55°F with 70-80% humidity for 4-6 weeks or until they lose about 30% of their weight and are firm to the touch.
Serving
- 8
Once cured, slice thinly and serve as part of a charcuterie board or as a flavorful snack.
