How to make homemade dry cured Spanish chorizo

 Spanish chorizo is definitely in my top three favorite salamis.  Below I will share you my 3 pound batch recipe but as long as you weigh out however much meat you are using and calculate 2.5% sea salt or kosher salt and 0.25% pink curing salt Based on that weight, you can formulate your own batch, and recipe.
Spanish Chorizo:
3lb pork shoulder
38 g kosher salt
3.4 g #1
10 g Spanish paprika (spicy)
17 g Spanish paprika (sweet)
5 g dextrose
1/2 tsp starter culture in 1/2 cup distilled water
If you liked this tutorial, watch how I made Finocciona Salami in the link below
• How to make Finocciona...
Here’s a link to the website where I get most of my supplies for making salumi such as penicillium nalgeovense, starter cultures, casings, dextrose, and more
www.sausagemaker.com/
Here’s how I make sopressatta
• How to make Soppressa...
#homemade #charcuterie #salami #curedmeats #salumi

[@gourmetwoodsman]

Nice channel, I like what your doing. Thanks for sharing, I just subscribed

[@zimmerleeats800]

Thanks for watching!

[@michaeleavenson2716]

Thanks for sharing

[@GiuseppeBasile]

Very clearly explained, new sub to the channel

[@zimmerleeats800]

Thanks for subscribing 🙏

[@beaudryadventures6785]

Great video! I just subscribed because your thumbnails look interesting and the cheese and cued meats looked delicious. There's not enough time in a day but when I have some I'll watch more videos 👍

[@zimmerleeats800]

Thanks for watching and subscribing! I have more videos on cured meats and cheesemaking in the works.

[@alfredpucci7914]

Love the Plague Chef Tattoo!!

[@zimmerleeats800]

Thanks Al!

[@suasponte6230]

Nice job. Put a little veggie oil on that tube. Slides easier. Great pro tips.

[@82ivaylo]

Thanks for the video. I am using sugar with the starter culture, 5g sugar per one kilogram meat. So dextrose will be better choice.

[@zimmerleeats800]

Yes in my opinion dextrose is the better option because it dissolves and blends better when you’re mixing it with everything, and that will ensure that the pH lowers properly

[@82ivaylo]

@@zimmerleeats800 Is it dextrose for sausages only or just regukar one?

[@zimmerleeats800]

Sorry for the late reply. I suppose you can use regular powdered dextrose but I personally purchase mine from The Sausage Maker

[@82ivaylo]

@@zimmerleeats800 Okay, thank you.

[@rainbowgalaxy1668]

@@zimmerleeats800 sometimes dextrose proceeded from cellulose of plastics,

[@Max-ji4im]

Hopefully One day I will be Able to Dry age my favourite meat.

[@zimmerleeats800]

You can do it! You just gotta dive right in and go for it

[@rockdupuis4426]

I just subscribed to your channel Very simple explaining in your videos , can’t wait to try out ! Can you link up where can i buy the starter culture, I’m not sure where i can get that , thanks 🙌

[@rockdupuis4426]

Would Cheese starter culture work ?

[@zimmerleeats800]

Thanks for subscribing! I buy my starter culture‘s from The Sausage Maker online

[@zimmerleeats800]

I have never tried using cheese cultures for sausage making but I wouldn’t suggest it since cheese cultures contain different bacteria then cultures for sausage making.

[@rockdupuis4426]

@@zimmerleeats800 alright thank you very much for the advice 🙌

[@rockdupuis4426]

@@zimmerleeats800 i checked on their web site , is it just a difference of flavor because there’s a couple of kind Can i ask which one you are using?

[@michapolak787]

Wygląda super w przekroju. Pozdrawiam z Polski.

[@zimmerleeats800]

I would love to visit Poland one day 🇵🇱 Thank you for watching!

[@hairybanana9668]

In video you say that you are using cure #1 but recipe says #2 . Which is correct?

[@zimmerleeats800]

I’m very sorry, that is a typo and I will edit it immediately. For the size casing in the video you will use #1

[@ferdinandpio9535]

what is a starting culture?

[@zimmerleeats800]

A starter culture is a yeast/bacteria used to ferment. In this case it ferments the salami before aging. It feeds on the dextrose in the recipe to produce lactic acid which lowers the PH creating a safe product preventing bad bacteria.

[@friendcisco]

Hello, why are you reducing the ph? In some recipes they dont mention adding live organisms to the mix and activating them? Why is it important? Is it just for longer aging potential without going bad? Again why would i want to purchase that powder xD and not just use pork and pork fat and spices and thats it?

[@zimmerleeats800]

The live organisms in the starter that I add feed on the dextrose in the recipe to produce lactic acid which lowers the pH to create an environment that harmful bacteria‘s do not like.