Chorizo de Pamplona

Chorizo de Pamplona is a ample dry sausage which is actual accepted not alone in Navarra arena of Spain area it originates from, but everywhere abroad in Europe as able-bodied as in the USA. It is a ample bore (min 40 mm), beeline sausage, about 30-40 cm (12-15”) continued so in its dry anatomy it weighs about 1.5 kg (3.3 lbs). The sausage is fabricated with pork and beef, or pork alone (80/20 lean/fat). In aberration to added chorizos meats in Chorizo de Pamplona are cautiously ground.
Pork450 g0.99 lb
Beef200 g0.44 lb
Back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot5.0 g2 tsp
Garlic3.5 g1 clove
  1. Grind pork and beef through 3 mm (1/8”) plate.
  2. Dice partially arctic aback fat 3-5 mm (1/8-1/4”) cubes.
  3. Mix arena meats with all spices. Add arena fat and mix all together. Authority for 24 hours in refrigerator.
  4. Stuff into 55-80 mm accustomed or bogus absorbent (allowing liquids or gases to canyon through) casings. Accomplish beeline links ~20 cm (8") long. Prick with aggravate to abolish air.
  5. Dry/ferment sausages at 22-24º C (72-75º F) for 48 hours.
  6. Dry for 45-60 canicule at 15→12° C (59→53° F), 65-85% humidity. You can administer old smoke (
  7. Store sausages at 10-12º C (50-53º F), 65-70% clamminess or refrigerate.
Cold smoker is not required, it is usually alien back the temperatures are bottomward beneath 12° C (53° F).

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