Chorizo recipe question

[geekkitty]

I have a pack of chorizo seasoning from sausagemaking.org, I also have a pack of cure 2. The recipe on the seasoning packet doesn't mention how much of the cure 2 to use, and the cure 2 pack just says "consult your recipe".

Soo, given the pack of chorizo seasoning and the cure2, what recipe should I be using?

Thanks

Julia

[wheels]

Julia



There are two chorizo seasonings sold on the main site. One in the sausage mixes section, and one in the salami ingredients section.

The former is for uncured (i.e. fresh) chorizo, the latter for cured (air-dried) chorizo.

The one for uncured salami is just used to make a fresh sausage and doesn't need cure #2.

Do you know which one your's is?

Phil

[geekkitty]

It says on the packet "fresh chorizo seasoning". When I purchased it the site said that it can be used for making a cured chorizo if combined with cure 2, hence purchasing both at the same time...

J

[saucisson]

Welcome Julia, you want to add 2g Cure #2 to each kilo of meat. Weigh out the required amount of Chorizo seasoning, add the cure to that and mix well before mixing with the meat. For a cured sausage I used half as much again of the Chorizo seasoning as recommended for a fresh sausage, because I preferred it spicier.

Dave