Spanish Smoked Chorizo

Chill meat and fat to 0-2°C. Grind meat through 8 mm plate and fat through 10 mm plate. Press garlic and pre-mix all spices, then knead thoroughly into the meat mixture.

Let the mixture rest covered in the refrigerator at 4°C for 48 hours. The pimentón will fully release its smoky aroma and the mixture will take on its characteristic red color.

Fill the mixture firmly into the soaked natural casing. Twist or tie off into approx. 25-30 cm links. Prick and allow to dry at room temperature for 12 hours.

Smoke the chorizo in a cold smoker at max. 20°C using oak wood. Three smoke cycles of 8 hours each with 16-hour rest periods in between. Monitor temperature strictly.

After smoking, hang at 16-18°C and 80% humidity for 5-7 days. The lactic acid bacteria naturally present in the meat initiate a mild fermentation.

Dry-age the chorizo at 12-14°C and 70-75% humidity for 2-3 weeks until a weight loss of 25-30% is achieved. The casing should feel taut and the aroma should be robust and smoky.

Store finished chorizo at 10-12°C and 65% humidity or vacuum-seal. Consume within 8 weeks. Cover cut chorizo with cling film and store in the refrigerator.