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Chorizo Zamorano
Prep Time Drying Time
2 hrs 21 d

Servings: 1000 grams

5 from 3 votes
Ingredients
700 g lean pork
300 g pork back fat
25 g kosher salt
2.5 g insta cure #1
2 g dextrose
23 g Pimenton De la Vera Dulce
4 g Pimenton De La Vera Picante
3 g dried oregano
2 g granulated garlic
Sheep Casings
Flavor of Italy Starter Culture 1/4 tsp of starter culture dissolved in 2 tablespoons of distilled
water. Let rehydrate for 30 minutes prior to using (this is for every kilo of meat that you have)
Mold 600 1/4 tsp of mold 600 per 1/4 cup of distilled water. Prepare 3-4 hours in advance.

Instructions
1. Clean your meat of any silver skin, sinew, arteries and cut into small chunks. Cut the pork
back fat into small cubes Place meat and fat in the freezer to chill till the temperature reaches
mid 30's.
2. Grind your very chilled meat and fat together on a 6mm plate.
3. Mix the seasonings and starter culture with your ground meat and fat till your mince is tacky
4. Stuff your mince meat into the sheep casings, link, and prick out any air pockets. Weigh your
chorizo and record the weight. Brush with Mold 600

Fermenting and drying instructions

1. To ferment your sausage hang at room temperature (75F-85F) for 24 hours (if you have a
way to test the pH you are aiming for anything between 4.9 and 5.2)
2. after fermentation place the meat in a drying chamber where the temperature is 55F and the
humidity is 80%. Here it will stay till it looses 40% of its weight.
3. After you hit your weight loss target your chorizo is ready to enjoy.

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