[NEW] - How to make a Spanish Chorizo Salami - EASY RECIPE

An easy guide on how to make your own Spanish Chorizo at home. This takes approximately 3 weeks to be ready for consumption.

Check out more at our website : https://www.thecraftcookhouse.com

Recipe Link: https://bit.ly/2RnpnAD

INGREDIENTS
This will make approximately 4-5 chorizo salami of 25cm-30cm length in a 30-34mm hog casing.

750g pork shoulder, ground
250g diced pork fat
30g salt (sea salt, kosher salt, PDV or cooking salt - don't use table salt) This is 3% of the weight of the meat mix in salt*
3 garlic cloves (minced)
25g of quality paprika. I like to make a blend of 75% sweet paprika and 25% smoked paprika.
50ml of white wine
30-34mm hog casings - approx 1.5m-2m in length.

*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures) (https://www.thecraftcookhouse.com/usi...)

Don't forget to subscribe for more great recipes.

You can check out more from us :
https://www.thecraftcookhouse.com​
  / craftcookhouse​  


#chorizorecipe #spanishrecipes #craftcookhouse


Home Cured Salami, dry cured salami recipe, homemade salami recipe,how to cure meat,how to make salami,how to make charcuterie,salumi,steve lamb,italian cured meats,how to make salami at home,salami recipe,how to cure and age meats,homemade salami,dry aging,salame,salume,making salami at home,cured meat,2 guys and a cooler,make charcuterie, make salami, how to make sobrassada, how to make bresaola, how to make pitina, how to make duck proscuttio, cuoredicioccolato, how to make bacon, homemade bacon recipe, english bacon, beef jerky recipe,chorizo,spanish chorizo