CHORIZO DE BILBAO

Meat Material: Weight {gms}
Pork lean, ground coarsely 300 gms
Pork backfat, cubed 200 gms
Beef lean, ground coarsely 500 gms

Ingredients: Household Measure Weight {gms}
Curing Mix
salt,refined 1 T 12.00
curing salt 1/2 t 2.00
phosphate 1 t 5.00
vitamin c powder 1/4 t
chilled water* 1/4 cup 62.50
*to dissolve the 4 ingredients

Seasonings;
sugar, refined 4T 40.00
garlic, fried 2T 15.00
black pepper, ground 2.1/2t 10.00
spanish paprika or
pimiento de espania 5-9 t 35.00
meat enhancer 1/2 t 2.00

msg vitsen 1/2 t 1.50

PROCEDURE;
1. select good quality raw material.Trim and weigh.
2. grind lean meat coarsely and cubed backfat.
3. mix meat with first four ingredients;salt,curing salt,phosphate,vitamin c powder,
until tacky.
4. add seasonings and mix till well blended.
5. cure at room temperature for 8-10 hours in the refrigerator for 1-2 days.
6. stuff into cleand, fresh natural casing or collagen casing. link to desired lengths
{4 inches long}. dry in artificial dryer with a temperature of 110-120*F for 8
hours or put in turbo broiler for at least 20 minutes to make the color golden
brown.temperature should be 200*F.
7. pack in polyethylene bag {1/4 or 1/2kg}.
8. store in freezer.

Yield:1.3 kgs.