Fresh Chorizo

[Epicurohn]

Please don´t comit the sin of confusing Spanish Chorizo with Mexican Chorizo (or any other Latinamerican chorizo (Argentinean, Chilean, Guatemalan, Honduran, etc.) Besides the fact that there are more than a dozen varieties of Spanish Chorizo (fresh, cured, smoked, semi-dry, dry-cured, plus regional, ethnic, seasonal, and other varieties). A true Spanish Chorizo aficionado should know the difference between Butifarra Blanca, Soria, Cantimpalo, Herradura, Chistorra, Butifarra Anisada, Morcia, Cervelat, Sobresata, Vela, etc. (Yes I know some of these are semi-dry, some dry, etc.)

Yes, Mexican oregano is different than Greek oregano. There are also a couple varieties of Mexican chorizo. Some hot, some just spicy, fresh, cured, smoked, etc. That "Mexican" chorizo recipe Chuckwagon posted looks more like Spanish due to the large proportion of paprika. Mexican varieties have a redish color from Anatto (locally called Achiote) or chili peppers.

Centralamerican chorizos tend to be fresh and centered around vinegar, cumin and pepper.


David

[Oddley]

Thank you for the tour Epicurohn...

When you get into the commercial side life is different ain't it.

[vagreys]

Please don´t comit the sin of confusing Spanish Chorizo with Mexican Chorizo (or any other Latinamerican chorizo (Argentinean, Chilean, Guatemalan, Honduran, etc.) Besides the fact that there are more than a dozen varieties of Spanish Chorizo (fresh, cured, smoked, semi-dry, dry-cured, plus regional, ethnic, seasonal, and other varieties). A true Spanish Chorizo aficionado should know the difference between Butifarra Blanca, Soria, Cantimpalo, Herradura, Chistorra, Butifarra Anisada, Morcia, Cervelat, Sobresata, Vela, etc. (Yes I know some of these are semi-dry, some dry, etc.)...

David, do you have any suggestions on where to find authentic recipes for the regional chorizos and salchichas of Spain? Other than generic recipes posted various places (and some bizarrely-altered variations of some of those), I haven't been able to locate recipes for Cantimpalo, Soria, León, Pamplona, Gallego, or other of the chorizos. I have found some Catalan and Mallorcan recipes, but very few. I'd love to find some resources on making the embutidos of Spain.

[grisell]

This one has everything you need and more:

http://ileychorizos.tripod.com/

I hope you know Spanish, otherwise I can try to help you.

Mod edit: Important SAFETY NOTICE: please see this post: http://forum.sausagemaking.org/viewtopi ... 2&start=24

[Ianinfrance]

Grisell...

Fantastic resource. Thank you SO much. I don't speak Espanish, but with some friends who do and speak French and English, and google translate and common sense, I will be able to understand.

WOW!!

[vagreys]

This one has everything you need and more:

http://ileychorizos.tripod.com/

I hope you know Spanish, otherwise I can try to help you.

Thanks for the link. I speak and read Spanish, and read Catalan. These are some very nice recipes. Thanks.

Mod edit: Important SAFETY NOTICE: please see this post: http://forum.sausagemaking.org/viewtopi ... 2&start=24

[Epicurohn]

Very good link Grisell.

Take note that at the ileychorizos site that "salitre" is saltpeter (Potassium Nitrate). I do recomend that you use Cure No.1 instead (Sodium Nitrite or under any of it´s other names: InstaCure1, DQ Salt, Morton´s TenderQuick, etc.), and verify the quantity used with any of the posted calculators on this site.

The spice and meat formulations do look authentic and I will try some of these recipes. I can´t comment further since I´m overwhelmed with this treasure trove Grisell has found for us all. It´ll take me a full day to review them all and then decide which ones to test. Thanks again Grisell... To Be Continued...


David

[grisell]

Thanks again Grisell... To Be Continued...


Yes. I'll try one of the recipes today myself. Will keep you posted. Is it true that (according to the site) they dry their chorizos at a higher temperature? Will that inflict on safety? I've noticed that commercial dried chorizos (of quality) have a sourer taste. Do you guys think it'd be dangerous to dry in 20-25 C as stated in the recipes?

[wheels]

If that's dry and not ferment, then Yes it will affect safety.

Phil

[forthill]

I agree, it's a great site but a word of caution.

We are currently using this recipe but luckily noticed what we assume MUST be a mistake on the amount of salpetre.

http://ileychorizos.tripod.com/id64.html

It's our first year of home production and would have been extremely easy to produce a poisonous salami.

I think I'm correct but wouldn't 15g be enough to cure a small hippo!!

By the way, for those who don't use the Google toolbar, it's worth downloading as it has an automatic translation tool. Not 100% accurate with some words but as I don't speak a word of spanish it makes the site useable.

Mark.

[wheels]

Forthill

welcome to the forum.

...and well spotted 0.3gm - 0.5gm is plenty enough saltpetre for that quantity of meat.

Phil

[saucisson]

I have added a safety note to the posts that link to the site.

Dave

[grisell]

Maybe the recipes are old. I have a Swedish cookbook that is a 100 years old and calls for one tablespoon (ca 15 gms) saltpetre per 5 kgs/10 lbs of meat. That's clarly a lot, but I wouldn't call it dangerous. Modern research has given us limits that are safe and healthier. I have to say that I don't think that the amount of nitrate is a major issue in sausage home-making, though - as long as it's not too low. When it comes to nitrate, I always double what's recommended because I'm more afraid of botulism than of nitrate poisoning.

[wheels]

That's not an unreasonable position for someone who can calculate the level, knows what it should be, and has the knowledge and experience to know both the consequences and implications.

.. but, as many people who read this forum don't have those skills, at least initially, we err on the side of caution.

I do however share your concerns about using too little cure.

Phil

[grisell]

Agreed. But if you have this hobby, you just have to learn basics in biochemistry and toxicology! That is no stranger than the fact that a parachute jumper has to know a lot about packing his parachute.

BTW, I checked the nitrate/nitrite toxic levels at

http://msds.chem.ox.ac.uk/

- no official site, but the numbers seem reasonable: LD50 (the dose where 50 % of the population die) for potassium nitrate is about 3 gms/kg body weight and for sodium nitrite 0.18 gms/kg body weight. If you multiply them with a reasonable body weight of 70 kgs (reasonable? I weigh in at 115...) you'll end up with 210 gms KNO3 or 13 gms NaNO2 as a lethal dose. These are clearly levels that will never appear in sausagemaking! Long before you have ingested a dose even near that, you will have vomited or spitted it out. Spinach and rocket/rucola can contain 0.5 % nitrate!

One has to bear in mind, though, that the permissible levels are much lower, that nitrates/nitrites are carcinogenic in the long run, that the experiments are made on hamsters and not humans etc.

But I still think that (my opinion) botulism is a much more serious threat for us sausagemakers. It can not be smelled, tasted or anticipated. And it is clearly deadly - although rare, 50 % die, 50 % marked for life. In that perspective, one gram or two of saltpetre more is no big deal! And even I don't eat kilos of salami every day!