How to Make Spanish-Style CHORIZO in 8 Steps | Sausage Man Behind the Scenes

pork shoulder

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a leaner option, while chicken is often more affordable.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil provides a healthier fat source, while beef fat can be less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: water with vinegar

Grape juice maintains sweetness without alcohol, while vinegar-water is budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Smoked paprika adds depth, while chili powder is a more economical spice.

Start with clean hands for hygiene.

Measure out 60 grams of molasses sugar.

Add pickling salt to the mix to prevent botulism during cold smoking.

Prepare starter culture, which is a vitamin C derivative from acerola, for fermentation.

Use 200 grams of hot smoked paprika and 300 grams of sweet smoked paprika.

Measure out 40 grams of oregano and 20 grams of garlic.

Trim the pork bellies before mincing them (skipped in the video).

Use a 13mm plate for mincing the pork belly to achieve a chunky texture.

Mix starter culture with water to activate it and break up the molasses sugar.

Combine the minced pork with the activated starter culture and molasses mixture.

Add the garlic and spices to the pork mixture and mix until combined.

Add salt last to avoid making the mixture too sticky for fermentation.

Stuff the mixture into casings and hang them up to dry overnight at 20 to 28 degrees Celsius for up to 24 hours.

After fermentation, cold smoke the chorizo at 25 degrees Celsius for 40 minutes.

Pack the chorizo into bags for storage or sale.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens