Spanish (not Mexican) Chorizo

[DeejayDebi]

The south western variety is very different than the Spanish version. The Spainish version remeind me of a slightly softer peppeoni. Again there were lightly smoked.

[Queixo]

As a Spaniard and very frequent chorizo eater, I can say that yours resembles a true Spanish chorizo 
There are many different styles across the country. What was your recipe?

[DeejayDebi]

I believe in that picture I used this one ...

[size=16]Deejay's Spanish Chorizo[/size]

I haven't made this in ages I guess because I'm the only one that really likes it. It's got some bite to it and everyone thinks it's too hot. I love it! This recipe is based on book by Rytek Kutas published in 1987. I made a few changes to suit my taste and favorite spices.

5 pounds fatty pork butt
2 tablespoons kosher salt
2 tablespoons dried diced red bell pepper
1 half cup apple cider vinegar
4 teaspoons Ruby Red Paprika (Sweet)
3.5 teaspoons Hungarian Paprika (Hot)
2 teaspoons hot cayenne pepper
3 cloves fresh pressed garlic
1.5 teaspoons Italian seasoning
1 teaspoon coarse black pepper
1.5 cup cold water

Meat should be cut into strips small enough to go through our grinder and nearly frozen. Grind in 3/8 inch plate. Mix water vinegar and spice well then add to the meat. Mix well and stuff into 38 to 42 mm hog casings. I like to make mine about 12 inches long. Hang in the refrigerator or cold space overnight to dry. Although not normally smoked, I like mine lightly smoked with apple, cherry and pecan wood.

Meat cubed up and ready for chilling


The spice mix


Grinding the meat


The stuffed sausages


SMoked and Packaged

[Brie]

Wow, those look amazing, Deb! You are so talented!

[DeejayDebi]

Thanks you sweetie and you are also!

[dthelmers]

Love the visual of the spices on the plate! Every recipe should do that! Really helps me get the feel of the proportions.
Dave in CT.

[Queixo]

Thanks for the recipe, Deb.
I have to get a meat grinder soon.

[DeejayDebi]

Dave I do that for all my recipes whenever possible. Hard if they are liquids!