Скачать или смотреть Spanish Chorizo using Umai casings

Grinding and stuffing with UMAi Dry casings to make Spanish Chorizo, an authentic dry cured sausage using imported smoked paprika from Spain. I've used their casings may times with great success, just ensure your bactoferm Starter Culture is still viable as I tried it once with a recently expired culture which left the meat with excess moisture, it looked watery with a few air bubbles similar to carbonation on the side of a glass of soda. It didn't smell bad but definitely didn't look right. So when in doubt, throw it out!

And yes, I used my sourdough in the process towards the end of the grind to clear out left over meat and make clean up easier 👍😁

Takes about 6weeks to ferment...will do a taste test event at Authentic White Tiger Kung Fu paired with that week's featured sourdough.

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Recipe used:
6.2 lbs pork shoulder trimmed of excess fat and connective tissue (2.815kg)
Spice mix:
Sea Salt (85g)
Sugar (11g)
Blk pepper milled (17g)
Smoked paprika (68g)
Garlic powder (6g)
Oregano dried (3g)
Instacure #2 (1tsp)
Bactoferm T-SPX (1/2tsp) dissolved in 60g of distilled water, rested for 30min before adding to meat

Season meat and refrigerate over night. Next day grind and stuff into 32mil casings, record weight of links

Fermented at 65-85F in oven (turned off, just use as a fermenting chamber), add a tray of water to maintain a 80-90% humidity level, for 36 to 72hrs until target 5.0-5.3 pH reading, meat will turn color and smell wonderful. Then cold store in fridge until weight loss of 40-50% occurs so remember to weigh links once stuffed! Happy Salami making!