Chorizo Cántabro (Guriezo)

Chorizo Cántabro is a Basque chorizo accepted in Cantabria, an free arena on Spain’s arctic coast. The sausage is fabricated with the “choricero pepper” (pimiento choricero), a array of red pepper (a alternative of the breed Capsicum annuum) that is usually broiled in the air in strings to bottle it better. Chorizo Cántabro is additionally accepted as Chorizo de Guriezo. Guriezo is a city amid in the free association of Cantabria, Spain.
Pork, lean600 g1.32 lb
Pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Cure #1*2.5 g½ tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Chorizo pepper**6.0 g3 tsp
Pimentón, hot2.0 g1/2 tsp
Garlic7.0 g2 cloves
  1. Grind meat and abdomen through 10 mm (3/8”) plate.
  2. Mix with all spices. Authority the admixture for 12 hours in refrigerator.
  3. Stuff into 32-36 mm hog casings basic links, Tie the ends together.
  4. Apply a attenuate algid smoke and dry at 18° C (64° F) for 2 days. Algid smoker does not accept to be a connected process.
  5. Dry sausages for 14 canicule at 12-15° C (53-59° F), 75-80% humidity.
Sausage can be captivated raw, absurd or adapted in white wine or cider.
* In US the chorizo pepper (Choricero) can be ordered from Edwards Greenhouse, Boise, ID
It is a accepted convenance in arctic Spain to baker (simmer) chorizos in white wine. Baker them accomplished or cut into 7-10 cm (3-4”) pieces and calefaction in wine for 30 minutes. Fat will aperture into the wine, pimentón will blush the aqueous red and the sausage is enjoyed with blood-soaked in wine bread.

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