Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)
DENTIST CHEF | Dentist chef,  just a dentistry student who practice  the dentist's cooking recipes in a dentist's kitchen
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
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Ingredients

  • 1.4 kg
  • 700 mg I also added the same ammount of palm sugar with the salt
  • 700 mg of salt
  • 1 gram of salt
  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3 m sausage casing)
  • 1 cup salt for cleaning the pig intestine
  • 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 20 grams smoked paprika powder
  • 10 grams fine red chili flakes
  • 10 grams cayenne pepper powder
  • 10 grams Homemade Garam Marsala Powder
  • 10 grams garlic powder
  • 4 tablespoons white vinegar
  • 2 tablespoons red wine

Instructions

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