Chorizo Zamorano

Chorizo Zamorano is a dry pork sausage accepted in Zamora arena of the Castilla-León arena of Spain. The sausage is usually covered with a ablaze white mold. The blush is acute red with arresting particles of fat. The sausage is blimp in altered casings so it acquires altered shapes: beeline links, connected links, ambit loops or annular beeline sections back pork bungs are acclimated (tripa cular).
Lean pork800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2 g1 tsp
Oregano, ground3.0 g1.5 tsp
Garlic7.0 g2 cloves
  1. Grind meat through 8 mm (3/8”) plate.
  2. Dice fat into 8 mm (3/8”) cubes.
  3. Mix meat and fat with alkali and spices. Authority in refrigerator for 12 hours.
  4. Stuff into 20-25 mm sheep casings basic rings about 30 cm (1 foot) continued OR into 50-60 mm pork bungs or beef casings basic beeline sections.
  5. Dry/ferment at 18-20º C (64-67º F), 85-90% clamminess for 3 days.
  6. Dry for 4-8 weeks, depending on diameter, at 15-12º C (59-53º F), gradually abbreviating clamminess from 85 to 75%.
  7. Store sausages at 10-12º C (50-53º F),
Pimentón de la Vera is required.
The development of a attenuate white cast is accustomed and accepted.
Consume raw.

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