| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 750 |
| Pork fatback | 250 |
| Cold Water | 27 |
| Salt | 25 |
| Minced garlic | 16 |
| Hot paprika | 7 |
| Dextrose | 3 |
| Instacure#2 | 3 |
| Cayenne pepper | 2 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Spanish Chorizo
Grind the meat and chop the fat into small cubes;
Mix all ingredients well until sticky;
Place in thick pork, beef or collagen casing;
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 Spanish chorizo will be ready when it has lost 40% of its weight.
Recipe in portuguese: Salame Chorizo Espanhol