
Ingredient | Quantity(g) | % of Meat+Fat |
Pork ham meat | 998 | 69.8 |
Pork belly (about 75/25 fat/lean) | 431 | 30.1 |
Salt | 40 | 2.8 |
Cure #2 | 3.43 | 0.24 |
Dextrose | 2.86 | 0.2 |
Sugar | 2.86 | 0.2 |
Black pepper (ground) | 8.58 | 0.6 |
Smoked paprika (sweet) | 28.6 | 2 |
Oregano (dry) | 2.86 | 0.2 |
F-LC starter culture | 0.5 | 0.035 |
Cayenne pepper | 1.4 | 0.1 |
Garlic (fresh) | 12 | 0.9 |






The mixture then goes to the freezer to get really cold before grinding. I let the meat get to at least 33 or 34 deg. F, before grinding.



Don't mix too much or you'll smear the fat...not good...not good at all. You want the fat to stay in distinct blobs.


This was left for about 3-4 hours to "bloom".


They were sprayed again with the mold 12 hours after being put into the box. The lid on the box was closed for the whole 48 hours to keep it nice and humid. As you can see on the left, the mold after 48 hours was already developing very nicely.

The chamber is set at 54 deg F. and 70% RH.
I expect the 43mm chorizo to be ready in about 2 weeks, and the larger ones in about a month. Looking forward to trying something new!