Finished first attempt at chouriço

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Finished first attempt at chouriço

Postby Swing Swang » Sun Mar 08, 2015 8:18 pm

Results of first attempt.

I'm quite pleased. Good texture, no case hardening, pleasing flavour. Spouse says it tastes too meaty (which I think was a backhanded compliment).

I used Spanish smoked pimenton so that I could accurately calculate the salt content for my first attempt. This hasn't given me the precise flavour that I was seeking as I really should have used fresh bell pepper paste (massa de pimentão) which is heavily salted and which would have added one too many a variable at this stage. Will reconsider this in time for the next batch. Also for next batch will add some more fat, and hand cut rather than mince the meat. Finally in retrospect it didn't need the freshly ground pepper.

Comments or suggestions for improvement welcome.

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Re: Finished first attempt at chouriço

Postby BriCan » Sun Mar 08, 2015 10:22 pm

Looking nice, question; what size casings are you using?
But what do I know
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Re: Finished first attempt at chouriço

Postby Swing Swang » Mon Mar 09, 2015 7:43 am

I used ready spooled hog casings (Weschenfelder). For scale - the knife blade now has a maximum width of 30mm.

Philip
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Re: Finished first attempt at chouriço

Postby onewheeler » Mon Mar 09, 2015 2:19 pm

They look well good :drool: What recipe did you use?

Martin/
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Re: Finished first attempt at chouriço

Postby wheels » Mon Mar 09, 2015 7:47 pm

If they taste as good as they look, I'd also be interested in the recipe.

Phil :D :D
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Re: Finished first attempt at chouriço

Postby Swing Swang » Mon Mar 09, 2015 10:34 pm

Recipe was an adaptation of a recipe in Marianski & Marianski

12kg Pork Shoulder - skinned, single pass through 6mm plate
336gm Sea Salt
29gm Cure 2
24gm Dextrose
24gm Sucrose
72gm Freshly ground black pepper
250gm Pimenton de la Vera
7gm LS-25 culture
110gm garlic (note - forgot to add this!)

Fermented at 20-22C, 95% humidity, 72 hours
Then 12-14C, gradually decreasing to 85% humidity over 6 weeks.
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