Dish : Spanish Chorizo (Am David)

Bonjour ;-)

    - Ingredients -

• 1/2 cup/120 mL cream sherry
• 2 tbsp/30 mL kosher salt
• 1 cup/240 mL smoked paprika
• 1 1/2 tsp/7.50 mL Insta Cure No. 2
• 2 tsp/10 mL dextrose
• 2 tsp/10 mL granulated garlic
• 2 tsp/10 mL coarsely ground black pepper
• 2 lb/907 g boneless pork butt, certified, 70/30, cut into 1-in/3-cm cubes 5 lb/2.27 kg boneless pork butt, certified, cleaned of fat and sinew, cut into 1-in/3-cm cubes
• 2 lb/907 g pork belly or jowl fat, 50/50, cut into 1-in/3-cm cubes
• 7 ft/2.13 m prepared hog casings, or as needed

    - Method of Preparetion -

1. In a small mixing bowl, combine the ingredients for the seasoning mix.
2. In a large mixing bowl, combine the cubed pork butts with half of the seasoning mix. In another bowl, combine the 50/50 pork with the remaining seasoning mix. Transfer each meat to resealable plastic bags, press out all the air, and refrigerate overnight.
3. Semifreeze the pork butt and 50/50 pork.
4. Grind the pork butt through the coarse plate (3/8-in/9-mm) into a mixing bowl set over an ice bath. Reserve under refrigeration.
5. Grind the 50/50 pork through the medium plate (1/4-in/6-mm) into a mixing bowl over an ice bath.
6. Combine the ground pork butt and the 50/50 pork and transfer to a mixer fitted with a paddle attachment. Mix on speed #1 for 1 minute, then on speed #2 until the mixture is sticky, 15 to 30 seconds.
7. Make a taste tester and adjust the seasoning if needed.
8. Place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings. Measure, pinch, and twist into 5-in/13-cm lengths, and tie with twine.
9. Hang the sausages on sausage sticks in the refrigerator overnight to air-dry and form a pellicle.

    
  Bon Appetit~