| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 800 |
| Pork fatback | 200 |
| Cold Water | 30 |
| Salt | 25 |
| Smoked hot paprika | 7 |
| Powdered garlic | 6 |
| Dextrose | 3 |
| Instacure#2 | 2.5 |
| Cayenne pepper | 2 |
| Mold culture(penicilium) | 0.2 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Spanish chorizo salami
Grind the meat and chop the fat into small cubes.
Mix all ingredients well until the dough is sticky;
Place in thick pork, beef or collagen casing 45 or greater;
Leave for 24 hours hanging at room temperature.
Transfer to a dark environment with a temperature close to 12ºC and relative humidity close to 80%.
The salami will be ready when it has lost 40% of its weight.
Recipe in portuguese: Salame Chorizo Espanhol 1