[NEW] - How to make a Spanish Chorizo Salami - EASY RECIPE
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- Опубліковано 23 лип 2024
- 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 : www.thecraftcookhouse.com
Recipe Link: 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) (www.thecraftcookhouse.com/usi...)
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Brilliant, at the very start of this tutorial "mince your own" 👍 from then onwards was hooked 🤤
My dear amigo, friend. You forgot to add pepper and oregan, pimienta y orégano. Some sellers also add a bit of anise, anís but just a litle bit. Maybe 30 grs of salt per kilo of meat is too much. 25 would be enough. Good idea to mention the wine, vino tinto, red wine better. The flavor like that is great. Suerte, be lucky. My best wishes for your videos.
Your instructions are very clear, comprehensive and informative. This is the third chorizo making video I’ve watched and yours is the most understandable. I also appreciate you showing how we can stuff the casings without a fancy machine. Thanks so much!
You are so welcome! Enjoy making your chorizo!
Thanks Kimberly! Give it a go and let us know how you get on. Some grinders and mixers have some sausage stuffing attachments too but bottle stuffing works fine, admittedly it takes a little longer, but once you have done it once you'll get the rhythm going with your thumb pushing it in. And once you've made and eaten your first I guarantee you'll look at stuffing attachment (about £25) or sausage stuffer (about £45-50).
Always so informative - I do love your channel! You make it sooooo approachable!
Thank you so much! I appreciate it!
Great video - i always like 2 things.
1. you always explain things including the background and the reasons why - always so imformative etc - always gives me more confidence to try these
2. I love you wear heavy metal t-shirts in all your video!
hah ha . I do wonder what I will run out of first - charcuterie recipes or t-shirts!
Nice video, thanks for the info 🙌🏾
Cheers! I feel confident about making beautiful chorizo now!
Good video - nice work 👌
Superb, easy to follow video that takes a lot of the perceived mysticism out of Charcuterie!!! (I am a E250/E252 kinda Guy, though :) )
Thanks fort the feedback Marcus! I do try to break it all down so its approachable and doable. The world of charcuterie is a an addictive hobby ;), always new things to learn.
No issues with being a E250 guy ;) , its all down to personal choice.
A super website - impressive.
nice video. i iwll try for sure (with other types of meat). your kitchen has a library and a piano?
Yes, That is just some of my cookbooks....believe it or not I have more :)
מטורף!!!
Crazy delicious
Is it necessary to add a humidifier to a wine fridge?
If I don't have an additional wine fridge or just regular fridge, can I leave it uncovered in a fridge to cure?
A refrigerator is designed to reduce humidity and this may contribute to casing hardening - outside dries fast and inside remains with a high water activity. If a regular refrigerator is your only option, then place in refrigerator for a few days until the outside is somewhat firm, then place chorizo in a paper bag inside refrigerator for the remainder of drying time.
Great video and tutorial. From where are you?
I am UK based. Let us knwo where you are and if there are any local recipes we can try :)
Hi, am new to the channel and just starting to learn homemade sausages. Been looking for a simple Spanish Chorizo recipe and by far this is the best for homemade charcuterie. Also watched your homemade salami video using red wine to add acidity. I'm in the process of following your Spanish Chorizo recipe. It will be 24hrs tonight. But I added 50ml red wine and around 50ml sauerkraut juice to aid in the fermentation. I'm from the Philippines and there is no starter culture available here, the reason I use sauerkraut juice as substitute. In your experience will the red wine affect the flavor or the fermentation with sauerkraut ? Or is it really necessary. Thanks a lot. Steve
Hi Steve, good question :)
The wine is not essential but acts as another inhibitor for bad bacteria growth. As well as adding to the bind. The salt is the most important, along with mixing for a good while to create the glue for the bibs. WineI does impart some background flavour but I have made without, and it’s more useful for imparting other flavours when things like garlic and bay leaves etc are left to soak over night.
Not sure about using sauerkraut juice as this is a brine, and will contain salt which will lead to a saltier product.
You can try adding apple juice , it has sugars and acidity . Let me know how the sauerkraut juice works out.
Been a while now, but just in case, unless the sauerkraut juice was naturally fermented, then you’re just adding vinegar to your sausage. If you can’t find a commercially made starter culture, then you can use whey from straining yogurt in a colander. Add a tablespoon or two to your meat paste.
Hi .. New to all this. I bought slim casings..do my salami and chorizo are only 1 inch across...they seem to have list 30% in 9 days.. is this OK. . Regards luke
It depends if you used salt or pink salts . If you used natural salt (non Instacures) and are 100% sure of your measurements then yes you are fine . 30% is the minimum so now it’s down to preference, normally 35/37 for me.
If you used any instacures or pink salts , #2 etc you have to wait 30 days at least due to the slow release of these additives.
@@TheCraftCookhouse pure himalayas pink salt. I can wait... ps your videos are amazing. Thank you luke
@@lukewaller2447 sounds great, am sure it will bring some extra mineral notes like using local sea salts. I’d leave it a week , weight loss will slow down anyway. Enjoy the journey!
How do you store the sausages after they have reached the target weight loss?
Hi, I either vacuum pack them and keep. In bottom of fridge for long term storage, or just keep in fridge. They will continue to dry out slowly in the fridge if uncovered, so Sometimes I store in a food storage container.
All depends on volume, if vacuum packed you can store in a cool cupboard or put in freezer . I’m not a fan of the freezer though….
Besides , with the above you, you find you shoot through the consumption 😂😋
Metal sausage made by metal head, slayer 🤘
Can this be done with beef instead of pork?
Yes.
Can I use red wine ? What's the difference between white and red ?
Yes you can. There is no flavour benefit as this level considering the other spices. The wine is used for acidity and natural sugars.
@@TheCraftCookhouse okay great! Thanks for the response!
cool tshirt
prague salt or nitrites to make salami are not optional!
My chorizo has lost its weight after only 6 days...but it's still fairly soft. Will it harden up after 3 weeks?
Leave it 3 weeks minimum, weight loss is rapid at the start and slows down.
After 30% weight loss it becomes personal preference upto 40%
Also, in a lot of cases like this it is human error in recording weights and reductions.
@The Craft Cookhouse good to know the initial weight loss is rapid. I doubt it's human error, as my scale is in grams. Thanks for the quick reply!
@@Lo-sy9fz I’m curious as to how your product came out. Sometimes rapid weight loss is an issue with low humidity in your drying environment.
@C’msense flavor-wise, it was fine...but it definitely was way more cured/dried than it zhouldve been. More like a Jerry texture than a chorizo
@@Lo-sy9fz monitor humidity and make sure your chorizo is not too lean.
to make a chouriço you have to smoke it
Too much echo