How to Make Your Own Dry-Cured Chorizo
A dry-cured Spanish-style pork sausage is seasoned with garlic and paprika, then air-dried for 10 to 14 days.
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Instructions
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Grind the meat.
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In a large tub, combine ground meat with salt, cayenne, paprika (to color), and other specified ingredients, mixing thoroughly.
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Knead the mixture, then fry a small portion to taste; adjust seasonings as needed.
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Fill cleaned casings with the meat using a grinder attachment, leaving 1/2 inch at each end, then tie securely.
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Prick each sausage with a straight pin to aid drying.
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Hang sausages in a cool, dry, well-ventilated area for 10 to 14 days, or until firm and solid throughout.
Nutritional Info (per serving)
Calories:
146 kcal
Carbohydrate:
2 g
Cholesterol:
54 mg
Fiber:
1 g
Protein:
15 g
Saturated Fat:
3 g
Sodium:
418 mg
Fat:
9 g
Unsaturated Fat:
5 g