Puerto Rican Chorizo

Puerto Rican chorizo is a smoked, adorable sausage accepting a nice red blush due to accession of abating salt, annatto and paprika.
Pork accept or 70/30 lean/fat trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Cayenne pepper1.0 g1/2 tsp
Annatto, ground2.0 g1 tsp
Cumin2.0 g1 tsp
Oregano, rubbed6.0 g6 tsp
Garlic, smashed7.0 g2 cloves
Water30 ml2 Tbsp
  1. Grind pork through 8 mm (3/8") plate.
  2. Mix/knead arena meat with salt, cure #1, and baptize until sticky. Add all actual capacity and mix able-bodied together.
  3. Stuff durably into 36 mm hog casings basic 8” (20 cm) continued links.
  4. Hang at allowance temperature for 30 minutes.
  5. Smoke at 48-60° C (120-140° F) for 60 minutes.
  6. Refrigerate. Baker afore serving.

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