How To Make Dry-Cured Spanish Chorizo - Our Daily Brine

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Suhi sušeni chorizo (Castellano)
Ako postoji jedna stvar, chorizo nije, ona je suptilna. Svinjetina, masnoća, češnjak i
pimenton. U obilnim količinama. Čak iu najsačuvanijoj inkarnaciji, chorizo je hrabar.
Nemojte me krivo shvatiti, nemam ništa drugo do najveće poštovanje i zahvalnost za
suptilnost okusa u staro-svjetskoj talijanskoj salami - ali kao Amerikanac, približavam se
stvarima nešto drugačije. Veliki, hrabri, kiseli okusi. Ljetne kobasice i štapići od feferona.
To je "salama" moje mladosti. I zato volim chorizo. To je neumoljivo; srednji prst do
podcijenjenog i udarac nogom u usta.
F
irst, neka je utvrditi da je to španjolski chorizo. Nije meksički chorizo, što je zapravo evolucija nekuhane, ne-izliječene
španjolske freske chorizo - a ako ste odrasli na jugozapadu, kao što sam ja, bez sumnje ste doživjeli kasni noćni susret s
bertovim (http:// libertos.com/menu/) chorizom doručak burrito ... ali sam odstupiti.

Kao što je salama podskup salumija, chorizo je podskup charcuterie. I chorizo je za španjolsku kobasicu kao salama je talijanska
kobasica; to jest, to je široki pojam koji obuhvaća mnoštvo različitih stilova i permutacija koje diktiraju regija, selo i obitelj.


Oko (https://ourdailybrine.com/kyle-hildebrant/) Teme (https://ourdailybrine.com/topics/)
(https://2ucloq3z4wn48w1h11mb5302-wpengine.netdna-
ssl.com/wp-content/uploads/cured-spanish-chorizo-castellano.jpg)
Chorizo Castellano
Picadillo, freska, polu-zavoj, curado?

Chorizo se može podijeliti u četiri kategorije: picadillo , freska , polu-zavoj i curado .
Chorizo picadillo je labava, mljevena kobasica koja se često prži i koristi slično meksičkom chorizu. Freska , ili svježa , ista je, ali
punjena u kućište i kuhana kao sirova kobasica. Semicurado , doslovno polu-cured , je kao što zvuči: freska kobasica koji je bio izliječen
/ fermentirani, ponekad pušio, ali ne suši i kuhani poput svježeg kobasice. Curado , kao što ste pogodili, izliječeni . Chorizo većina nas
Amerikanci su upoznati s chorizo curado , i takva je tema ovog posta.
Pimentón
U srcu chorizo je pimentón. Pimentón je napravljen od dugih, šiljastih ljutih paprika. Pimentón, s drugim imenom, je paprika - ali
nazvati je takvom lošom uslugom. Stvari koje se prodaju u supermarketima kao što su „Paprika“, „Dimljena paprika“ ili čak
„Španjolska paprika“ je mlohavo, beživotno, prašnjavo smeće i malo je slično pravoj stvari - što je doista nešto posebno.
Pimentón de Murcia i Pimentón de la Vera
Postoje, prije svega, dvije vrste pimentona: iz grada Murcia; i to iz španjolske regije la
Vera.
Pimientos koji se uzgaja u Murcia su osušeni na suncu, stvarajući mellower, više biljni
pimentón. Pimientos koji se uzgaja u regiji La Vera suši se putem vatre na drva, što daje
zaštitni znak dimnog okusa povezanog s pimentonom i često se prodaje kao “dimljena
paprika”.
Real pimentón podliježe zaštiti DOP-a (oznaka izvornosti) i često nosi oznaku “
Denominación de Origen Protegida” ili službeni pečat “Pimentón de la Vera”.
Dulce ili Picante

(https://2ucloq3z4wn48w1h11mb5302-
Pimentón de la Vera je obično dostupan u dvije razine začinjenja: dulce (slatko) i picante
wpengine.netdna-ssl.com/wp-
(vruće / začinjeno), s povremenom gorko-slatkom sortom. content/uploads/Chorizo-372.jpg)
Pimentón de la Vera

Robne marke Pimentón de la Vera
Postoji nekoliko glavnih brandova i izvoznika pimentón iz regije de la Vera: Sa nter, el
Rey, La Chinata, Chiquilin, La Dalia i Santo Domingo su među najuočljivijim. Ali što je najbolje napraviti chorizo? Bez sumnje,
subjektivan odgovor, ali vođen mojom znatiželjom, krenuo sam ih testirati jedan protiv drugoga. 
🔎
ssl.com/wp-content/uploads/pimenton-de-la-vera-taste-test.jpg)
Popularne marke Pimentón de la Vera
Testirali smo četiri glavne marke (gore, s lijeva na desno): Sa nter , el Rey , La Chinata i Chiquilin ; svaki u svojoj dulce i pikantskoj
ponudi.
Chorizo (recept ispod) sadržavao je, po masi mesa: 2% dulce i 0,5% picante. Svi ostali sastojci, priprema, fermentacija i sušenje bili
su identični.
Zamolio sam 10 različitih ljudi, nekoliko puta više puta, da testiraju četiri različite marke i navedu preferencije. Ispitivanja su
provedena metodologijom trokutnog ispitivanja (http://www.sensorysociety.org/knowledge/sspwiki/Pages/Triangle%20Test.aspx)
, gdje su pojedinci predstavljeni tri uzorka, od kojih su dva identična, a jedan je različit. Od kušača se traži da identi ciraju neparan
uzorak i navedu preferencije. Uzorci su randomizirani.
Neznanstveni zaključak?
Ne možete razlikovati marke pimentón de la Vera u chorizu.
Nije bilo dovoljno ljudi koji su mogli identi cirati različiti uzorak, a nekoliko onih koji su kasnije ukazali na drugačiju sklonost nego
što je ranije izraženo. Prednost se činila proizvoljnom.
Doduše, moje uzorkovanje zasigurno nije dovoljno veliko da bi se napravile stvarne tvrdnje. Štoviše, rezultate bi bilo teško
protumačiti jer imam više od dva uzorka. Ali mislim da je sigurno reći da je teško razlikovati brandove. Da sam imao lakši pristup
većem panelu degustatora, a uzorke ograničio na dvije marke, pretpostavljam da biste mogli odrediti preferencije. No, kako je okus
vrlo subjektivna stvar, to može biti sporna točka. Što se tiče ove vježbe, nije bilo jasnog pobjednika.
ssl.com/wp-content/uploads/spanish-chorizo-pimenton-taste-test.jpg)
Ispitivanje okusa španjolskog chorizo pimentón
Napomena:
Sljedeće podrazumijeva osnovno razumijevanje i iskustvo izrade salame ili fermentiranih, suhih kobasica. Ako ste novi u izradi
salame, predlažem vam da najprije pročitate Art of Making Fermented Sausages
(http://www.amazon.com/gp/product/0982426712/ref=as_li_tl?
ie=UTF8&camp=1789&creative=390957&creativeASIN=0982426712&linkCode=as2&tag=gububu-20&linkId=AS7DAQ4SQS3TNUSO) ,
jer je to najbolja referenca na temu.

Odaberite vlastitu toplinu
Osobno, volim malo topline - stvarno, volim puno topline. Što se tiče recepta ovdje, on čini chorizo koji je po mojem mišljenju blagi
do medij. Možda je to solidan medij ako si malo zbrkan. Slobodno ga promijenite podešavanjem razine picante ili dulce pimentón;
samo zadržati na ukupno dva na 2,5% ukupno.
🔎
Pitanja mesa
Uobičajene rezove u chorizu su cabecero ( coppa; mišić koji teče od vrata do 4. ili 5. rebra svinjskog ramena), lomo (svinjski dio), papada
(svinjska vilica), panceta (svinjski trbuh) ), povremeno goveđa prsa ili stegna i uvijek tocino (svinjska masnoća). 1
Iako je lako odvojiti ove speci čne rezove kada zaklanjate vlastitu svinju, nije lako nabaviti rez poput cabecero / coppa od vašeg
lokalnog mesara. Svinjsko rame (i bostonska guza) su rezovi koje je mnogo lakše pronaći. Ramena također obično ima oko 20-25%
masti. Ramena, sama po sebi, s 25% masti, učinit će savršeno dobru salamu. Kao i za chorizo, trebali težiti za razinu masnoća od 30-
40%. Otkrio sam da dodana mast pomaže u nadoknađivanju potencijalno zrnate, suhe teksture koja je moguća s velikim količinama
pimentona. Uvijek koristite slaninu. Masnoća trbuha je previše mekana. Chorizo od 25% masti je dobar. Chorizo napravljen od 35-
40% masti je super.
kućišta
Slično kao i posjekotine mesa, crijeva za čorizo se razlikuju. Prirodno kućište mi je jedini izbor. Za ikone, s petljom (sarta) chorizo,
možete upotrijebiti kućišta od 35-50mm ili 50-60mm sredine goveđeg mesa. Po mom mišljenju, srednje goveda su daleko
superiorniji od svinja za sušene salame. Središnje svinje su prikladnije za kuhanu kobasicu. Za ravne, nepovezane, 50-60mm goveđe
sredine su također izvrsne. Ponekad se svinjetina ili goveđi čepovi koriste za veliki promjer.
Daljnje čitanje
Za daljnje čitanje na temu Chorizo, i španjolske hrane općenito, vrlo bih preporučio Charcuteriju: Dušu Španjolske
(http://www.amazon.com/gp/product/1572841524/ref=as_li_tl?
ie=UTF8&camp=1789&creative=390957&creativeASIN=1572841524&linkCode=as2&tag=gububu-20&linkId=P76UYKX7TATPJDK7) Je rey
Weiss (http://www.amazon.com/gp/product/1572841524/ref=as_li_tl?
ie=UTF8&camp=1789&creative=390957&creativeASIN=1572841524&linkCode=as2&tag=gububu-20&linkId=P76UYKX7TATPJDK7)
ssl.com/wp-content/uploads/40-50mm-casings-a-mix-of-chorizo-and-salami.jpg)
Kućišta 40-50 mm; mješavina chorizo i salame
Potrebni posebni sastojci:

1. Insta Cure #2 (http://www.thecraftbutcherspantry.com/curing-ingredients/cure-2) (also called Prague Powder #2, DQ Curing
Salt #2, or TCM #2). Nitrate/nitrite is a necessity when creating salami. To forgo it’s inclusion, is to risk Botulism, Listeria and
other potentially deadly illnesses.
2. Demerara sugar (http://www.thecraftbutcherspantry.com/sugars/organic-demerara-sugar-turbinado) (also called turbinado

sugar). Demerara sugar is a large-grained, somewhat crunchy, raw sugar. It’s light brown, partially re ned sugar produced from
the rst crystallization during processing cane juice into sugar crystals. Demerara is used in this recipe to impart a slight caramel
avor.
3. Dextrose (http://www.thecraftbutcherspantry.com/sugars/dextrose) (also called glucose). Dextrose is used here speci cally as a

food source for the starter culture.

4. Pimentón de la Vera (http://www.amazon.com/gp/product/B000O9X8VU/ref=as_li_tl?
ie=UTF8&camp=1789&creative=390957&creativeASIN=B000O9X8VU&linkCode=as2&tag=gububu-
20&linkId=KWS47VCIJUT4INEU); sweet and picante. Buy
Instagram (https://www.instagram.com/kylehildebrant/)
your favorite brand, or whatever brand you can nd. Just use authentic
 Kontakt (https://ourdailybrine.com/contact/)
pimentón from the de la Vera region.
5. SafePro® B-LC-007 (http://www.thecraftbutcherspantry.com/starter-cultures/bactoferm-b-lc-007) starter culture. B-LC-

🔎
007 is a “Bio protective, Listeria Control” starter culture, capable of acidi cation and designed to prevent growth of Listeria. If
you’re familiar with Bactoferm® T-SPX (both from the same company), the nished pro le is very similar. Both are designed for
low-acid, old-world style avor pro les; while B-LC-007 has the added bene t of increased safety as well as additional bacteria
and yeasts for avor development.
6. Casings (http://www.thecraftbutcherspantry.com/natural-casings/). For Sarta or Achorizado, use 50mm Beef Rounds

(http://www.thecraftbutcherspantry.com/natural-casings/cut-tied-beef-rounds); for Cular, use a Beef Bung
(http://www.thecraftbutcherspantry.com/natural-casings/beef-bung-caps).1
ssl.com/wp-content/uploads/detail-of-chorizo-with-mold-in-drying-chamber.jpg)
Detail of chorizo with mold in drying chamber
Spanish Chorizo (Castellano) Recipe


1. Make mold solution approx. 12 hours in advance:
Ingredients % of Meat weight Dissolve 2.5g of Bactoferm® Mold 600 (Penicillium
nalgiovense) in 200mL of room-temperature, chlorine-free
distilled water; hold for 12 hours
Pork Shoulder (85%) + Back Fat 100%
(15%) 2. Dilute mold solution to 1 Liter of chlorine-free distilled 🔎
water; reserve
Sea Salt 2.5%
3. Rinse casings very well under running water
Insta Cure #2 0.25%
4. Soak the casings in mold solution; reserve at room
temperature until ready to use
Demerara 0.3%
5. Dissolve starter culture into 35mL of room-temperature,
Dextrose (Glucose) 0.4% distilled water, for every 2.5kg (5.5lbs) of meat; allow to
hydrate for 30+ minutes
Sweet (dulce) Pimentón de la Vera 2.0%
6. Weigh out salt, Cure #2, demerara and dextrose; grind
Hot (picante) Pimentón de la Vera 0.5% together in spice grinder
Garlic, fresh, minced ne 1.0% 7. Cut pork should and back fat into approx. 1″ cubes
8. Mix salt, sugar and cure mixture into cubed meat; transfer
Oregano, dried 0.2%
meat to freezer; freeze until partially—but not completely—
frozen
Dry White Wine (Spanish) 5.0%
9. Weigh out spices; combine hot and sweet pimentón and
SafePro® B-LC-007 Starter Culture 0.1% oregano, grind together in spice grinder; reserve garlic
30-50mm Beef Middle Casings N/A 10. Weigh out white wine; reserve
11. Mix spice mixture, garlic and starter culture into par-frozen
cubed meat
(https://2ucloq3z4wn48w1h11mb5302-
12. Grind par-frozen meat once through 7–8mm die
wpengine.netdna-ssl.com/wp-
content/uploads/our-daily-brine-dry- 13. Mix thoroughly by hand, incorporating wine; mix until meat
cured-spanish-chorizo-work-sheet.pdf) becomes sticky, indicating a good bind, and forming a paste;
if more bind is needed, meat can be paddled in stand mixer
for 20-30 seconds; being careful to not over-mix
Worksheet Download
14. Transfer meat paste to stu er; force down to remove any air
Download the Chorizo recipe Worksheet in pockets
printable, PDF format:
15. Stu in mold-soaked casings; tie o ends and segment as
Chorizo Castellano Worksheet
desired
16. Prick the sausage casing evenly to facilitate drying
ssl.com/wp-content/uploads/our-daily-brine-dry-cured-
spanish-chorizo-work-sheet.pdf) 17. Weigh each chorizo and record weight (“Green Weight”)
18. Ferment salami at 65-75°F (18-24°C) in 90% relative

humidity until a pH reading of 5.3 or lower is achieved; 24
hours is typical with B-LC-007
19. Transfer chorizo to drying chamber; dry at 55–60°F (13-

16°C), while maintaining 80-85% relative humidity for rst
week or two, then 75% humidity for nal drying
20. Dry until at least 35% of green weight is lost; 50% loss is
typical for a rmer chorizo
References:
1. Weiss, Je rey. Charcuteria: The Soul of Spain (http://www.amazon.com/gp/product/1572841524/ref=as_li_tl?
ie=UTF8&camp=1789&creative=390957&creativeASIN=1572841524&linkCode=as2&tag=gububu-20&linkId=P76UYKX7TATPJDK7). 2014.
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Kyle Hildebrant March 22, 2015

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Our Daily Brine is my personal journal of food Categories: Recipes (https://ourdailybrine.com/recipes/), Salumi,
exploration and experimentation; covering topics of Salami and Charcuterie
fermentation, preservation, salumi and all things (https://ourdailybrine.com/recipes/salumi-salami-and-
charcuterie. I appreciate your part in this journey. charcuteria/)
Please comment, ask questions, o er criticism, or Tags: charcuteria (https://ourdailybrine.com/tag/charcuteria/),
simply say hello. chorizo (https://ourdailybrine.com/tag/chorizo/), dermerara 🔎
(https://ourdailybrine.com/tag/dermerara/), dextrose
(https://ourdailybrine.com/tag/dextrose/), glucose
(https://ourdailybrine.com/tag/glucose/), pimentón
(https://ourdailybrine.com/tag/pimenton/), starter culture
(https://ourdailybrine.com/tag/starter-culture/)
💬 97 Comments
97 Comments
Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply
Questions? I’d love to hear your thoughts.
Mike 3 years ago Reply
I have been fermenting my st batch of chorizo, but am worried …how do I know if it’s safe to eat…it smells ok,
looks reasonable, although clearly centre is more moist… Don’t want to poison myself ;0)
Mike
Mike, there’s no way I can answer that question without an understanding of what you have done. If
you’d like help, you have to provide very speci c details.
Thanks Kyle, I’ll come back to you with further detail. In the interim, cooking of the sausage in a
dish presumably kills o any nasties?
Mike
Ok so recipe:-
5kg of pork
125g curing salt
Praprikas -145g hot, 75g sweet, 20g cayenne
50g toasted fennel seeds
10 garlic cloves
Glass of red wine
1g blesses tart
50mm beef casings
Two days at around 15-20’c’ 80% humidity.
Then there on much cooler…typically 10’c
I do have an issue as I live on a narrow boat do temperature whilst typically around 10’c, has
crept up to 28’c max, 1’c minimum. Humidity from 28 to 98.
So can I make it safe through cooking?
Can send picture of cut sausage if that’s useful?
Mike 3 years ago
Blessed tart should be Bessemer starter ;0) 

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 3 years ago

Mike, I’m sorry, I simply cannot provide advice or guidance for someone else’s recipe. I
don’t know what curing salt you’ve used and I’m not familiar with Bessemer starter.
🔎
I’m happy to provide folks with help on recipes I post. I’d suggest you reach out to the
author directly.
Thanks Kyle…I’m trying your recipe next…..
But presumably if I cook what I have..it will be safe?
Mike
Mike — That’s not something I can tell you for certain. To know with absolute certainty
that something is “safe”, you would need to have it tested. That said, I can tell you this:
You indicated that you used a cure, presumably sodium nitrite or nitrate? Cooking and
eating something made with Cure #2 (nitrate and nitrite), before the nitrate has had a
chance to convert to nitrite, is not good for you, according to the FDA. This is why
nitrates are not used in bacon, instead nitrites are. You can look into this, depending on
what you used, and make a call. Second, salmonella is one of the harder bugs to kill. You
can use this chart (http://ourdailybrine.wpengine.com/wp-content/uploads/our-daily-
brine_salmonella-6.5D-reduction-table.pdf) to assess the time and temperature
necessary to kill that. This can be done sous vide (easiest to not overcook) or
traditionally. Hope that helps.
Jonggina (http://www.bantorfoods.de) 2 years ago Reply
LOL!
Ben ravida 3 years ago Reply
I see your posts on Sausage Debauchery you do very nice work. I copied this recipe and just put it in my curing
chamber about an hour ago. Your photos look fantastic. I hope mine comes out as good as yours. I will let you know.
Can’t wait.
I used to make all these great salamis in upstate NY. Been in Florida for 7 years nows. Turned a refrigerator into a
curing chamber in my garage. My neighbors think I’am nuts, but they sure love the product. Having lots of fun
doing it and trying to explain the process to friends. Nice talking to you.
Thanks, Ben. I appreciate the kind words. I look forward to hearing how it goes. You should post your
results here: https://www.facebook.com/ourdailybrine (https://www.facebook.com/ourdailybrine), as
well as in Sausage Debauchery. Everyone always thinks it’s crazy, but no one has any problems eating it. ;)
Ben ravida 3 years ago Reply
Wow! pulled the chorizo today using your recipe . Fantastic, the best chorizo I ever made. Great
avors of garlic and peppers. I used the Chiquilin hot paprika. Nice and spicey but not to hot.
Great reviews from wife and neighbors. I made 10 lbs, more the next time. Finished in 28 days,
42 percent weight loss.The way I like it.
I don’t know how to post my photos from me phone on this site but I will post them on
Debauchery. Thanks again.


Ben. Very happy to hear it. Saw the photos in the group. It looks like it turned out well.

Kyle
In the UK, getting the mold culture is very di cult…any suggestions for alternative? 🔎
Thanks
Mike
Meic 3 years ago Reply
Try sausagemaking.com or http://www.weschenfelder.co.uk (http://www.weschenfelder.co.uk) over the

web. The culture is generally referred to under salami rather than chorizo, but I think the principle is the
same
Marc 4 years ago Reply
I will absolutely recreate this in upcoming couple weeks. Need something new with some big avors. I have a “sewn after-
end” though that I’ve not tried before and we’ve wondered which ground and dried product we should do rst. Every other
item listed exactly on hand, as well as 007 for rst time. I think we’ll use equal hot and sweet. Thanks for the great post.
You’re happy with the salt %?
Excellent. Be sure to let me know how it turns out. And yes, happy with the salt. I typically use 2.5% salt + .75%
0.25% (in Cure #2) in salami. Is that more than you normally use? Also, you’re going to like 007. Just watch it, it is
fast. 24hours is typical with B-LC-007
Marc 4 years ago Reply
Do you mean .25% I’ve only done whole muscle yet and mostly 3% salt + .25% #2. Just from what I have practical exp with,
I feel that 2.5 is probably lower than I would use but only because I’m ok with the whole muscle projects so far. I plan to
follow yours to the detail. 007 was suggested when I bought stu from Evan and I see it more now that I’m paying
attention. This will be our rst ground product and rst time with meat culture, but we know our box is tuned in now. We’re
ready to make the jump.
Sorry, yes. Typo. 0.25% Cure #2. Congrats on the rst go! That’s always an exciting proposition. Looking forward
to seeing the results.
Jason Morgan (http://www.allmorgan.com) 4 years ago Reply
Great work Kyle. Makes my mouth water. Really love your attention to detail on everything… from the production of these
ne pieces… to the time you take to shoot and document everything. I love the new format and also appreciate you sharing
your recipes and process. It just doesn’t get any better.
Thanks, Jason. I really appreciate the kind words. Thanks for taking the time to comment.
Matt levere 4 years ago Reply
Hey Kyle,
This is a great recipe! Question for you, do you rinse the casing in distilled water? If not, would the tap water e ect the mold
solution to prohibit its full growth potential?
Thanks,
Matt 

Matt — No need to rinse in distilled water. Tap water is perfectly ne. If there’s chlorine in your tap water
(assuming that’s the concern), there’s not enough residual water from the rinsing to do any harm to the mold
🔎
solution. You would need a fair amount to kill the mold.
mrtexas 4 years ago Reply
Not that I have compared it to anything but I have used generic smoked spanish pimenton
from Penzeys and it had a good avor. Thanks for the comparison.
I’ve had the stu from Penzey’s. It’s not bad, but it’s not really great, either. It’s “Spanish-style” paprika. Get
your hands on some real paprika from Spain. The cost is about the same, or even less than what Penzey’s sells their
stu for. Give it a go.
matt 4 years ago Reply
What do you use for a drying chamber?
Matt, I have converted a cooler (refrigerator) into a drying chamber. Using a dual temperature and humidity
controller (http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=377) and an
ultrasonic humidi er (http://www.amazon.com/gp/product/B005PK7RV0/ref=as_li_tl?
ie=UTF8&camp=1789&creative=390957&creativeASIN=B005PK7RV0&linkCode=as2&tag=gububu-
20&linkId=QOKGP6YRIVEVFKWM), you are able to get the temp to 55F and keep the humidity where you need it
(typically between 70-80% RH). I’ll be posting a guide on how to do this in the coming month, but if you google it
there are a few references (http://mattikaarts.com/blog/meat-curing-at-home-the-setup/) out there.
Mitch 3 years ago Reply
So you use the humidity controller to turn the humidi er on and o and a heathing element to maintain
temp? How do you keep it from getting too humid? I suppose you could use the same rig as a smoker too.
Matt L 4 years ago Reply
Hey Kyle,
Thanks for the response to the tap water question. I tried a very similar chorizo recipe to yours and it came out great. One
thing I’ve noticed though is now that there is a nice layer of white mold on the outside there is an orange mold (just a little
bit and spotty) forming on the outside of the white mold. I honestly can’t tell if it is paprika purging out or if it is bad mold.
Its looks very similar to front page picture of your chorizo Chiquilin. Either way I’ve tried it and it taste great. Let me know
what you think, thanks for your time.
You’ve identi ed it. The rst time that happened to me, it freaked me out too. Chorizo and other salami that have
large amounts of chilis/pimenton/paprika will start to seep out toward the end of drying. This is usually mixed
with a bit of water and/or fat, which in turns mixes whith the mold and makes what looks like patches of
red/orange mold (which are indeed bad molds). But you have nothing to fear, it’s to be expected with chorizo.
RJ P ster 4 years ago Reply
Is there such a thing as smoked chorizo? Dry cured, still. But smoked post fermentation and prior to drying?
Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply 

Absolutely. Are you looking for a speci c recipe? I actually smoked half of the last batch of this ration here. You can
cold smoke post ferment, or smoke during ferment. You just need to ensure you have a good amount of humidity
when you do, or you’ll end up with case
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🔎
Martin 4 years ago Reply
Hi Kyle,
What do you use to prick the salami? Ordinary needle?
Brgds
Martin from Sweden
Martin, you certainly can, but this guy (http://www.thecraftbutcherspantry.com/small-tools-

equipment/paderno-salumi-pricker) is ideal.
Hi Kyle
Firstly, thanks for the awesome post. This really is great, and has kicked me into action.
Have you used beef bungs be chorizo before? What would one do di erently in the drying stage? I imagine this may take
longer to get the texture right. I’ve done a good number of single muscle cured meats using bungs, and always need about
three weeks resting to allow the slight case hardening to even out. Would one need something similar for cular? I’ve got a
similar setup for drying that you referred to, humidity well managed.
Thanks
Mike
Mike, Happy to have you here. Thanks for the kind words. I have used beef bungs for chorizo (and several other
large diameter salami). There’s really nothing to do di erently in drying. You may consider a higher humidity. I
usually keep my chamber at 80-81%RH. Honestly, I think that large diameter salami is more forgiving than whole
muscles—as far as the whole “case hardening” thing goes. It’s been my experience that the salami dries more
evenly. I’d just suggest you go for it. If you do get a bit hard around the edges, you can always vac seal for a bit. I
think you’ll nd it’s easier than you thought. Let me know how it turns out. (folks often post pics on the ODB
Facebook page)
So, the rst batch of chorizo is fermenting. Winter here in South Africa, so I’m also trying out the sous
vide fermentation method. I’ll put some pics on the Facebook page once I’ve got them hanging.
Ian Sharp 4 years ago Reply
Hi Kyle. Thanks for the great post!
Question regarding process: Why do you add the spices at two di erent times?
Material: Is the twine you’re using baker’s twine? If so, is it poly-cotton or 100% cotton?
Thanks, and keep up the good work!
Brooke @ Chocolate + Marrow (http://www.chocolateandmarrow.com) 4 years ago Reply
I love seeing all of your crazy awesome food experiments/products, Kyle! You’ve got such a scienti c approach to it, which I
guess makes sense given what you’re doing here! Anyway, just wanted to stop by and say this looks awesome. I’ve never
made my own chorizo before but you’re reallllllly tempting me here!

Thanks so much, Brooke! Not sure how I missed this comment until now. See you around sometime?!
Norma 4 years ago Reply 🔎

great articles…
Thanks, Norma.
Charlie6 3 years ago Reply
Kyle,
I am looking forward to a great experience producing really good chorizo. I have experience drying sausages, some whole
muscle also. The results have been largely good, could be better. Along the way I have acquired equipment, supplies and a
‘facility’ ( my basement). All of that is ‘good – could be better’. Recently enjoyed a charcuterie plate and my wife focused on
the chorizo, liked it a lot which caused me to plan to produce a batch. Until nding the DAILY BRINE site I have been, for a
long time ambivalent about tackling chorizo. I was puzzled by my ambivalence and stymied into inaction. Perhaps I have
been confused by the Mexican style renderings I have had. I am feeling more clearly about it now. Especially encouraging is
the emphasis on good “pimenta”, particularly and more generally on the Spanish orientation. I think I recognize here the
skills and the commitment upon which I can rely for guidance. I have available a good pork store from which I can get good
back fat, coppa and other meats as well. I need rst to acquire some starter culture and I have on hand a white mold to mix
and apply. I will make some adjustments to my ‘facility’ to provide a lower temperature than I am now getting with the
warmer weather, then it will be time to begin. I have a level of con dence at this point acquired from the information found
here. Thank you.
Sounds great. Good luck! Shoot for a higher humidity if you can. Longer and slower will render a better product,
and will avoid over-drying the exterior. This is an excellent starter culture of you are in the market:
http://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007 (http://www.butcherspantry.com/starter-
cultures/bactoferm-b-lc-007)
Adrián Thompson 3 years ago Reply
Hi Kyle, im from Chiapas, Mexico,my name is Adrián Thompson, sorry for my english jaja, i have a
problem with a starter for spanish embutidos, in my place is a really big gth to nd these products, i talk
to bactoferm or whearever culture, my questión is ,do you know other form to agree the fermenting
starter of bene t bacteria to embutidos? I hope you help me friend, i think agree a mexican product to the
farse, his name is Yakult, this is a type of ferment lactic productos and is contain a “lactic basilus cassei
shirota”, what do you tink about this? I hope you can help me, have a very good day friend.
Email me using the contact form here. I’ll see if I can nd someone to help you. I gave a guy that
may be able to shop to you.
Ed McMilton 3 years ago Reply
Every now and then you can nd imported paprika at TJ MAXX — the low end dumping store. I found some very nice El
Avion brand smoked hot paprika there for $3 a tin. Very tasty stu .
Good idea.

Antoniy Petkov 3 years ago Reply
Hi Kyle,
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I have  Kontakt
been doing your recipe for quite a while now, (https://ourdailybrine.com/contact/)
but just noticed now that you soak the casing in Mold 600 solution. I
guess I did not read thoroughly rst time. I usually spray the mold solution once the salami is stu ed and get a great result
as the chamber is inoculated already. Does your method contribute to overall taste, since there will be some mold spores
🔎on
inside the casing, or it is negligible as it cannot form on inside?
I will appreciate you feed back. Thanks!
Antoniy,
Happy to hear that. How do you like it? As for soaking the casings: You can spray it as well. I nd that soaking
provides more mold coverage and a better bloom for me. Either is ne. If you are using B-LC-007 for a culture,
there may be added bene t in soaking, from a avor standpoint. It contains avor-enhancing yeasts, and this
should get this in more direct contact with the meat; where spraying may not. I’ve not tested the di erent between
the two, but it seems a logical hypothesis.
Antoniy 3 years ago Reply
Thanks Kyle! I like the recipe as it ts my taste and we use lots of chirizo in the summer when I cook
Paella Mista and good Spanish choriso is one of the main indigence. One thing that I am still trying and
researching is the substitute of fresh garlic with garlic powder. I found using fresh garlic as very
inconsistent, depending on the quality of the garlic. Sometimes same store I use have di erent supplier or
batch and chorizo is not consistent, given everything else is the same. I do make lots of Salami di Varzi
that requires garlic and I experience same thing, inconsistency of garlic present. Have you tried
granulated garlic powder? I guess I can make few batches with di erent amounts of garlic powder and
nd the best doze. I was just wandering to hear another opinion… I will appreciate you feed back. Thanks!
Antoniy, The pungency of garlic can certainly vary quite a bit. You can easily use garlic powder. I
don’t have an exact amount to give you, but you may try upping the percentage a bit from what
is here, being that powder is not as potent.
Albert Fontes 3 years ago Reply
Kyle,
Have you ever used the UMAI Dry Bags for Spanish style chorizo?
I don’t have any love for UMAI bags. Maybe there’s an application for dry-aging steaks (I’m still not convinced),
but for salumi I think they are garbage. If one wants to make salumi, then one should have an environment that is
controlled enough to do so.
Kem 3 years ago Reply
Hi Kyle
is it possible to make a pork free dry cured chorizo? if yes what cuts of meat (beef) to use? i have had 100% wagyu chorizo
when i used to live in the uk but i cant get them in Turkey.
theres a link of the 100% wagyu chorizo
http://www.dehesagastronomica.com/es/nuestras-especialidades/chorizo-de-buey-wagyu-kobe-detail#.VrgLHVh97IU
(http://www.dehesagastronomica.com/es/nuestras-especialidades/chorizo-de-buey-wagyu-kobe-detail#.VrgLHVh97IU)

Kem, It is possible to make any sort of salami with meat other than pork. In many cases pork fat (lard) is often
added to the other meat. For instance, if using wild game, like venison which is naturally very lean, lard may be
added to increase the fat content. If your
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 Kontakt to avoid pork altogether (say, for a kosher or halal salami) then
you may look to beef fat (suet). The reason you see many of the beef salami made with wagyu is because wagyu is
very high in fat—and you need a larger percentage (20-30%) of fat for salami. Historically beef fat was avoided
🔎
because it goes rancid much more quickly than pork fat. With modern-day antioxidants, like nitrite and sodium
ascorbate, you can more easily slow the rate of rancidity in beef fats. So if you’re considering a beef salami, I would
also look to adding sodium ascorbate and even rosemary oil. Hope that’s helpful.
but is it best to use very lean beef + 20% of beef suet fat or for example beef short ribs that has already a
fat content of 15% + 5% of beef suet fat? i can also get lamb tail fat in Turkey its very similar to pork back
fat.
Kem, It make no di erence if the fat is inherent to the muscle or added. Perfectly ne to consider
a cut like short ribs then boost them with other fat. You might aim more toward 30% total fat
though. 20% is pretty lean for salami. I have no experience with lamb-tail fat. Lamb fat is
typically pretty gamey, so you amy take the avor into account. Worth experimenting with at
least. I’d just consider an additional antioxidant for use with beef.
Kem 3 years ago
e300, e301 or e316 whats the best to use as antioxidant?
thanx for your time and help :)
More info here: http://www.malabarsuperspice.com/ref_sodiumeryth.htm

(http://www.malabarsuperspice.com/ref_sodiumeryth.htm) — I’m not certain on
those di erences. Follow a proper recipe for its inclusion. I don’t have reference in front
of me now, but I know you cannot mix ascorbate and nitrites at same time, as they
create a reaction and dangerous fumes. If you can’t nd the right info, let me know and
I’ll dig it up. I know The Art of Fermented Sausages has info on it.
i googled it and found that you cant mix e300 with nitrites but you can mix e301 with nitrites
so e301 is the way to go
i also read that 1/3 of the fat content in a dry cured sausage can be replaced with olive oil.
thanx for your time.
E300 Ascorbic acid

E301 Sodium ascorbate
http://www.fao.org/docrep/010/ai407e/ai407e14.htm (http://www.fao.org/docrep/010/ai407e/ai407e14.htm)
Do be cautious. That nitrogen created by mixing the others can be deadly. If you use olive oil, let me know how it is.
I can’t imagine that would be good. You want your fat to be hard.
mcl 3 years ago Reply
Tj Max is a regular check for me also

Kadri 3 years ago Reply
Can I do chorizo sausages without SafePro® B-LC-007 starter culture?
Kyle Hildebrant (http://ourdailybrine.wpengine.com) 3 years ago Reply 🔎

Kadri — First, allow me to answer your question with a question: Can you drive a car without a seatbelt? Sure. You
can. Should you? No. There’s no reason not to, outside of arrogance.
That said, anytime we consume food we assume a certain level of risk. For those that eat undercooked eggs there’s
a slightly greater risk of salmonella. But with salami, and dried sausage in general, those risks are exponentially
greater.
Depending on the composition of the sausage (e.g. pork-based, beef, chicken, etc.) the bacterial risks are di erent.
For example, e.coli is a greater risk in salami containing beef, than a pork-only salami, while listeria
monocytogenes are a major concern with all types of salami. Botulism is another serious concern. In fact, if you
trace the etymology of botulism, it’s based on the Latin word for sausage “botulus”, which Germans later adapted
to “botulismus”, which translates to “sausage poisoning”.
That understood, there are four major factors—waht can be referred to as safety hurdles—to consider in making
safer-to-eat salami. Salt, acidi cation, bio-protective bacteria (good bugs) and water activity (aW). Without going
into the speci cs of each, the combination of these safety hurdles reduces risks associated with food-borne illness.
They make salami safer to eat.
Back to the car metaphor: A seatbelt does not ensure your safety in the event of a crash, but it’s been widely proven
and accepted that it ensures a signi cant mitigation of the risk of injury in the event of a crash. In the same way,
we employ various safety hurdles to reduce the risks inherent in eating salami.
Starter cultures address two roles, potentially:

(1) Some of the cultures are used for acidi cation. The lactic acid-producing bacteria are fed by the sugar we add.
One of their by-products is lactic acid. We measure this by pH. As the acid increases, the pH decreases. A lower pH
inhibits bad-bacterial growth and allows the salami to reach it’s next hurdle (water activity) by drying out over
time, without the bad bacteria continuing to multiplying.
(2) Some cultures, like the B-LC-007 referenced, have an added layer of protection commonly referred to as bio-
protection. This culture produces pediocin and bavaricin, which you could think of as antibiotics, that keeps Listeria
monocytogenes, speci cally, at safe levels. The “LC” in B-LC-007 stands for listeria control.
Those with a solid understanding of the science are able to employ di erent hurdles at di erent levels—say, less
acidi cations and more drying—to achieve a safe end result.
But this brings me back to your original question: “Can I do chorizo sausages without SafePro® B-LC-007 starter
culture?”. You can drive a car without a seatbelt. Should you? No. The same applies to using starter cultures.
There’s always an ongoing argument with those citing “my grandfather did this for years with only salt and
time!”. And that may certainly be true. Many people made salami without speci cally introduced cultures. There
are naturally-occurring lactic acid bacteria in the meat and environment, it’s more of understanding what’s being
introduced and controlling it (the start culture). But the reality is this: many people died, too. So many, in fact, that
botulism was named after sausage poisoning.
In my opinion, make salami without starter cultures if you solely assume that risk. Meaning, only you eat the
salami. But when you feed that salami to others—like your wife, or children, or friends—then you have an
obligation to do so responsibly and without exposing those people to undue risk. Just like food-service workers
have an obligation to wash their hands after using the bathroom. To expose people to unnecessary risk is
arrogant and irresponsible.
Bec Van Gemert 3 years ago Reply
Hi Kyle, love your site. We are struggling to nd a speci c hot smoked chorizo recipe – help!
Bec —
You could modify this recipe to work for hot-smoking.

First, replace Cure #2 with Cure #1 (only nitrite). You do not want to use #2 if you are cooking this and not drying it
over time. 
You may reduce the salt to 1.75% for fresh sausage.
Third, I would still suggest a fermentation stage. Maybe start the temp at 70F and slowly bring up over a couple
days to your cooked temp. The fermentation
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 Kontakt allow for avor development. Or smoke at 70F for a day, then hot
smoke at your desired temp for another day.
Hi Mike
I’m in South Africa, its far more di cult, so I cheat.
For mold, I buy a good quality small salami from a shop, with some good looking told. I soak the skin in some warm water,
and use that as a mold starter with great success. Keep some of your skin for next time.
For culture, I use an pro-biotic supplement, which you can get at chemists, health shops etc. This contains acidopholous
etc, and works like a charm. I use ph strips to make sure the acidity drops correctly, as well as my nose to make sure it’s not
going o . I ferment under water at 24 deg in a sous vide machine (a probable sous vide in a cooler box) for 72 hours. I also
put a few small packets in, to test each day to con rm the process is working well.
As Kyle mentioned, friends and family only (after I’ve eaten some rst). No stomach issues from anyone so far, and I’ve
done three batches of salami and chorizo.
Good luck
Regards
Mike
Eduardo 3 years ago Reply
Hi, Mike
I’m from Brazil and here is hard to nd cultures, but I have found the Bactoferm® T-SPX, can I use this on this Chorizo
Recipe?Thanks a lot.
Eduardo, T-SPX will work just as well. You can use it in the exact same way as speci ed here. Your fermentation
temperature is a bit lower for T-SPX though.
Eduardo 3 years ago Reply
Hello, Kyle. Which temperature do you suggest using T-SPX and for how much time? Is it possible to ferment it with a
temperature around 15-16C? Thank you!
Bactoferm® T-SPX is for slow/mild acidi cation. It assists in moisture removal and the breaking down of Nitrate
into Nitrite for more e cient curing. If using T-SPX for traditional method of drying this culture will not provide
food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month’s
time for drying and do not ferment with this product over 75°F. (From manufacturer). I would also point you
Fermented Sausages (http://amzn.to/1VXHd7u) book, if you do not already have it. It has a lot of great information
on T-SPX and other cultures. If you’re new to salami, I would strongly suggest you purchase and read that book.
Gustad Mody 2 years ago Reply
Hello,
You recommended The Art of Making Fermented Sausages as an intro. Have you read some of the other more popular
books? Do you mind explaining why you like this better?
Thanks and looking forward to come more cured sausage recipes from you!
Andrew 2 years ago Reply


Hello Kyle, Testing the Ph. Is that surface pH or do you cut into a chorizo to check pH
Ta Andrew
Kap Sook Son 2 years ago Reply

🔎
Could this recipe be used to make a fresh style chorizo sausage?
Reg 2 years ago Reply
Kyle just ran across your site yesterday, great job. I have just started to go through the site and ended up on this particular
post rst because I was looking for an authentic chorizo sausage and yours seems to t that bill.
Have been making sausages for many years and our styles are very similar as are our concerns about food safety which is
sometimes very di cult to get across to the new sausage maker. On this subject you are doing a GREAT job.
reg
Reg, I appreciate it. Let me know how it turns out.
Reg Pelletier (http://none) 1 year ago Reply
Kyle the sausage turned out great, some I smoked some not, to me the smoked were the best.
Reddal 2 years ago Reply
Hi,
I tried following the recipe – with 2 changes : a) I used Bessastart starter culture
(http://www.weschenfelder.co.uk/bessastart-salami-culture.html (http://www.weschenfelder.co.uk/bessastart-salami-
culture.html)) as it was the closest thing I could work out how to buy in the UK, b) I didn’t use any mold solution (couldn’t
nd it at all).
I fermented for 24 hours at 22c, 90% rH, then turned the chamber down to 13c, 82% rH. After 5 days of that (6 days total) I
notice some mold that looks a bit worrying. I removed them and wiped o the mold with vinegar. Here is what they looked
like : http://imgur.com/a/E8euH (http://imgur.com/a/E8euH)
Do you think I should bin this batch? Is this inevitable without the mold solution? Is the Bessastart culture appropriate? Did
the Any advice gratefully received.
Thanks.
I’m sorry, Reddal. I know nothing about that culture. Not sure what it contains. As for the mold, I’d simply wipe o
those brown spots. Use a 50/50 vinegar water mix. It’s not going to hurt anything.
John H. 2 years ago Reply
Hi Kyle! Thanks so much for posting all these great recipes and how-to’s. Your blog has helped me so much in my
Charcuterie, and taken my quest to the next level. I just pulled my Elk Chorizo from the chamber based on this recipe and it
came out much better than I expected – Keep up the good work sir and kudos to you my friend!
Spanish Elk Chorizo: https://www.facebook.com/groups/sausagedebauchery/permalink/762866047213325/

(https://www.facebook.com/groups/sausagedebauchery/permalink/762866047213325/)
John, I appreciate the words of encouragement. Thank you. Your chorizo is looking great.
Kris Oszast 2 years ago Reply 

Hi Kyle,I have braseola in my dry chamber ( 55F and 75%) over one week. Some white hairy points of mold is on. I used
balsamic vinegar for clean. Can I now increase temperature ( up to 85 F) for application of Bactoferm Mold-600? This
culture
Instagram need this temperature for 3 days. MaybeisKontakt
(https://www.instagram.com/kylehildebrant/) to late for this ?
(https://ourdailybrine.com/contact/)
🔎
Don’t use balsamic vinegar. It has a huge amount of sugar content, not to mention it’s just expensive, even for the
cheaper stu . Use plain white vinegar. As for your process, you’re going about it backwards. First, it’s not really
necessary to ferment a whole muscle. Though you can, that gets into a more nuanced process/discussion. If casing
your whole muscles—a good idea, when possible—you can just dip the casing in the mold solution. Then hang the
muscle in your drying chamber. That’s about it. The mold will grow faster at the higher temps, and it can be easier
to start with a bit warmer temp, then lower, but neither are necessary. It’s still going to grow regardless. Not sure
what recipe/method you used.
Rupert 2 years ago Reply
I used a bonnza chorizo kit, I have no curing chamber and don’t now how humid the room is. It’s nished it’s recomended
four weeks and it’s slightly pinker in the middle and softer, is this safe to eat, do you suggest leaving it longer?
Thanks
Jason Thomas 2 years ago Reply
Will a basement work or do you have to have a humitiy controlled chamber? How were sausages made back in the day before
chambers? Would smaller links be easier to do without a humidity controlled chamber
Paul 2 years ago Reply
Hello Kyle,
Great recipe and great step by step info. I’m following your recipe and technique, except I substituted the pork for beef
chuck and the back fat for beef ank fat, and after only 18 hours of fermentation (using B-LC-007 culture) at 70 degrees F
and 90% relative humidity my chorizo is at a 4.8pH. Could this dramatic drop in pH be due to the beef substitution and do
you think this will a ect the nished product?
Thanks, Paul. As for the fast drop: 007 is a very fast acting culture. That’s maybe a bit faster than I would expect,
but certainly isn’t going to harm anything. I’d pull it out of ferment and getting in the cooler drying chamber. I’m
also nding that the sugar content of paprika can vary quite a bit from brand to brand. I may revise this recipe in
the future to use a bit less sugar to compensate for the residual sugars in the paprika (pimenton). Another question
would be to how accurate your pH meter/strips are. Being o a couple points is not uncommon if your are not
diligent about cleaning, storage and calibration. Either way, the worst thing that can happen here is that your
chorizo is a bit on the sour side. Which I don’t mind at all.
Paul 2 years ago Reply
Thanks for the quick reply Kyle. I used the El Rey Pimenton (the second one in your picture), and my pH meter is a
Milwaukee MW102 with a meat probe. I calibrated it just before I tested the chorizo, and when I saw the low pH I cleaned it
and put it back in each of the calibration solutions just to check it and it was spot on. I don’t mind a more sour salami either
so hopefully this will turn out good. Thanks again for your time.
Nelson 1 year ago Reply
This looks like a really good recipe. I notice that you soak the casings in the mold solution as opposed to spraying the
solution onto the sausages after they’ve been stu ed which is what I have normally done. Will this not give you mold inside
the casing as well as outside, thus altering the taste?
Patrick McLaughlin (http://Hudson%20and%20Charles%20UWS) 1 year ago Reply


Did you ever revisit the sugar percentage in this recipe? Your total sugar is .7% as is which seems to go against the whole
marianski not higher than .5% no less than. 3%. Thoughts?
beerbrewer 10 months ago Reply

🔎
Great article and I particularly like the PDF worksheet. Thanks!
Kyle Hildebrant (http://ourdailybrine.wpengine.com) 10 months ago Reply
Thanks for the feedback. Happy to hear it.
Jose L Villa 4 months ago Reply
I will send you a Mexican (michoacan) recpipe when I get a chance. Why haven’t you posted anything new? Thanks for
sharing your knowledge…
Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 months ago Reply
Please do. That’d be great to see. I’ve been so busy. I have a few things queued up. Hoping to jump back in full force
in 2019.
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How To Make Dry-Cured Spanish Chorizo - Our Daily Brine

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How To Make Dry-Cured Spanish Chorizo - Our Daily Brine

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Oko (https://ourdailybrine.com/kyle-hildebrant/) Teme (https://ourdailybrine.

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Suhi sušeni chorizo (Castellano)

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Picadillo, freska, polu-zavoj, curado?

Pimentón de Murcia i Pimentón de la Vera

Dulce ili Picante

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Popularne marke Pimentón de la Vera

Ne možete razlikovati marke pimentón de la Vera u chorizu.

Ispitivanje okusa španjolskog chorizo pimentón

Kućišta 40-50 mm; mješavina chorizo i salame

Potrebni posebni sastojci:

2. Demerara sugar (http://www.thecraftbutcherspantry.com/sugars/organic-demerara-sugar-turbinado) (also called turbinado

3. Dextrose (http://www.thecraftbutcherspantry.com/sugars/dextrose) (also called glucose). Dextrose is used here speci cally as a

5. SafePro® B-LC-007 (http://www.thecraftbutcherspantry.com/starter-cultures/bactoferm-b-lc-007) starter culture. B-LC-

6. Casings (http://www.thecraftbutcherspantry.com/natural-casings/). For Sarta or Achorizado, use 50mm Beef Rounds

Detail of chorizo with mold in drying chamber

Spanish Chorizo (Castellano) Recipe

18. Ferment salami at 65-75°F (18-24°C) in 90% relative

19. Transfer chorizo to drying chamber; dry at 55–60°F (13-

1. Weiss, Je rey. Charcuteria: The Soul of Spain (http://www.amazon.com/gp/product/1572841524/ref=as_li_tl?

Kyle Hildebrant March 22, 2015

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

Questions? I’d love to hear your thoughts.

Mike 3 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 3 years ago Reply

Mike 3 years ago Reply

Mike 3 years ago Reply

Two days at around 15-20’c’ 80% humidity.

Then there on much cooler…typically 10’c

So can I make it safe through cooking?

Can send picture of cut sausage if that’s useful?

Mike 3 years ago

Blessed tart should be Bessemer starter ;0) 

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Mike 3 years ago Reply

Thanks Kyle…I’m trying your recipe next…..

But presumably if I cook what I have..it will be safe?

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 3 years ago

Jonggina (http://www.bantorfoods.de) 2 years ago Reply

Ben ravida 3 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 3 years ago Reply

Ben ravida 3 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 3 years ago

Mike 3 years ago Reply

Meic 3 years ago Reply

Try sausagemaking.com or http://www.weschenfelder.co.uk (http://www.weschenfelder.co.uk) over the

Marc 4 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

Marc 4 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

Jason Morgan (http://www.allmorgan.com) 4 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

Matt levere 4 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

mrtexas 4 years ago Reply

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

matt 4 years ago Reply

What do you use for a drying chamber?

Kyle Hildebrant (http://ourdailybrine.wpengine.com) 4 years ago Reply

Mitch 3 years ago Reply

Matt L 4 years ago Reply