Celebrate Sausage S01E20 - Spanish Chorizo
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- čas přidán 23. 06. 2024
- #Celebratesausage
Welcome to Celebrate Sausage. Today we are making Spanish Chorizo.
You can find a printable recipe for this Spanish Chorizo here: twoguysandacooler.com/spanish-...
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Eric
![[NEW] - How to make a Spanish Chorizo Salami - EASY RECIPE](http://i.ytimg.com/vi/js_-GJK5af0/mqdefault.jpg)
OK!! You know I had to put at least 1 salami on this years show!! What's your favorite sausage (comment below) or what sausage would you like to see made? I'm starting for form next years list!
You can find a printable recipe for this Spanish Chorizo here: twoguysandacooler.com/spanish-chorizo/
Take the #celebratesausagechallenge.
Hi,
Do you use preservatives in this sausage?
The most comprehensive,explanatory,and helpful sausage tutorials anywhere! Thank you Eric
Finally, been hoping for this one. Thank you again!
You’ve gone from Eric to Enrico, making Italian salami to Enrique, making Spanish sausage.
Is there no limit to your versatility ? Lol
Great videos by the way.
Such a versatile sausage. Can’t wait to try this version!!!
Thank you so much to share all your amazing recipes and techniques
Looks amazing! I love watching your videos.
Honestly, I applaud you for always pronouncing the names correctly or at least trying. It's a small detail, but it shows your effort.
Yes! I totally agree!
I love it! So many killer recipes on your channel. :)
This channel is AWESOME!,wish I would have found it years ago. Very informative
going to make this week. Thanks for all of the recipes!
You are welcome. Let me know if you run into any issues.
Wow, this looks amazing!
I just love this channel, every single video is awesome,
btw, this was a beautiful music
Thank you so much!
awesome!!
Awesome
One of my favourite kinds of sausage as a German :)
This is my favorite salami to make , nailed it Eric!
Thanks Larry. Did you see my Basterma @ 6:15
@@2guysandacooler went back, Looks Spectacular !!!
Great video. Ukim!
Hi, I just love this channel. So many amazing flawless recipes wow. I have a question about Spanish chorizo. I have done it several time (different recipe though), I cured it and grill it. There is any add if I fermented it before hang it? And, tried to do it with truffle, could I used oil preserved truffles or that would ruins the casing? That based on another of your videos where the casing detached from the meat and you said there that was because of the fat manage
Nice, great sausage
Thank you
Eric I love this recipe -thank you! Question I have is if I want to ship this from california to New York would I need an ice pack or would it be safe just in a vacuum seal bag? I am not sure if this or salamis I make need to remain cool/refrigerated. Thank you in advance.
Love the channel Eric. Are there there regional styles of Chorizo and if so which does this most closely resemble. Thanks.
Great video! Quick question: do you have a video showing the step between linking and being able to hang the chorizo? It seems this step is left out of a lot of videos! But how do you separate the sausages and tie the ends so that you can hang them? Thank you!
On my next salami video I'll demonstrate how to do that. Basically all you do is fill your sausage casing with mince and when you feel like it's long enough tie it off, pull about 3 inches of slack and tie again, then continue filing. When finished cut your slack casing in the middle and secure each end by retying. Like I said. I'll be making a semi dried sudjuk coming up and that'll be the perfect time to show how that's done 😀
Can you do a Mexican chorizo video, am very intrigued and ready firvthe rabbit hole
Great video!! At the beggining of the video, are those black pepper plants?
Is there any risks involved if the pH goes below 4.9 that you recommend? Just followed you’re excellent guide and when I come to put the fermented chorizo in drying chamber it had dropped to 4.86 - am I to assume it’ll just be a little tangier? Thanks for such an awesome guide and video Eric 🙏
Hey Michael. There's zero cause for concern. The lower the pH the tangier your salami will get and truthfully at 4.86 you'll hardly even notice. There is one family of bacteria in "the flavor of italy" starter culture that doesn't do well in ph below 4.9 but other than that no problem.. Next time check your pH a few hours sooner and you'll be right as rain 😁
Oh God, I just asked you for this recipe and I find it a minute after I asked... LOL.
Man I love chorizo
Hey guys, thanks for all the recipes and video’s huge help. This is my first time curing and I am doing the Chorizo. I bought all the equipment reconnected.:
-Two ink bird meters (I calibrated per your video)
--dehumidifier (you recommend)
-Tall wine cooler w/cooling - 24”x24”x72
-ceramic bulb heater
- ultrasonic cool humidifier
-ph pen you recommended
All ingredients are per the recipient including specialized ingredients were ordered from you guys.
I fermented for 24 hours only got to 51.5 ph. I waited a couple hours and then it read 52 ph so I hurried and put it in my curing chamber. (Note it took about 6 hours to get to the right heat and humidity during fermentation.
I have had a heck of a time keeping humidity down in the chamber. So my dehumidifier is running constantly. It’s the small one recommended here so it doesn’t keep up very well.
My temp has been easy averaging 55% Humidity I has been between 80 and 87 humidity. It fluctuates when cooling comes on down to 75% h but rises quickly.
Now my question: Now I am 11 days into my cure and I have all ready lost on average 35% weight even with all that humidity but I have emptied the humidifier a couple times. The ends that I am hanging from seem dryer than the links that are further down in chamber which I would assume that’s where the humidity is.
Oh last note: I made and hung about 7900 grams of meat this batch.
Should I take them out at 40 percent lose even thought it has been very long?
Thanks for any help you can give
Dan
Nice!!! 17pounds for a first run a chorizo! That's great! With that much product your humidity will certainly spike. The goal is to maintain an average of 80%. If you can do that you are in business!!! If you have a few sticks drying at different rates, it might be a good idea to rotate some of the links. In my chamber there are certain areas where meat dries quicker than others. When the salami feels firm throughout (usually 40%) you can pull it out. Also be sure to check your airflow. If you have too much air flow your salami will dry faster than it should
@@2guysandacooler Thank you a ton for the quick feedback. I am a "Go Big or Go Home" type" I had no idea the amount of meat I bought would make so much chorizo LOL. The airflow seems to be the only thing I can also think of even though I put strings in the curing cabinet and didn't have any movement. Once I take it out, I will make some modifications. Thanks again, and keep up the recipes and videos, your videos are a huge help for us newbies. I will be purchasing products from you guys to keep the channel going. I would assume that once I get everything right and it does take 5-6 weeks to cure that this will taste better, is that correct? Should I check the PH when I take it out? If so I assume it should be under 52.
Hi Eric, love your recipes! Quick question... what do you do when you don't have a starter culture? Can you ferment slowly over time in a cooler chamber?
technically yes,
@2 Guys & A Cooler haha that's a very guarded answer! :) Any tips for a slow ferment? I guess it must be possible as that's what they did in the old days... though a substantial amount of them died of course.
I was just curious, I know you said you don’t need a heater for your chamber, if you did, what would you recommend and why?
If the chamber is inside and say not in your kitchen but in a room that is on average 70 F would you need a heater?
Generally a heater is needed in a chamber when the outside temperature falls below 40F. If you are in an area where the temperature around the chamber is in the 70's you don't need a heater. If someone would need a heater though a reptile heating pad or seed mat works to bring the temp up.
Use a light bulb as a heat source. It will waist the temp much slower than a heater, thus giving a better control over temperature swings. Another good option is a heating pad such as those used for starting seeds. Those are water resistant and work well in a high humidity environment.
@@2guysandacooler Thanks for the explanation!
Hello Erik . What lube do you use on your stuffer O ring
I'm sure this is a strange question but....
I don't have a drying chamber made yet but I would love to make a Spanish Chorizo. I've made a lomo and lonzino using the dry aging wraps. Could I do the same thing with chorizo? Should I stuff it in a casing before wrapping or just wrap it around the meat naked?
Great job but we can’t get flavour of Italy starter here in Australia. Can you please recommend alternatives
Hey. When you are curing your sausages, when and why would you not want the good mold on the meat, like here on the Spanish Chorizo? Thanks for another great video. 👍
You could have it and plenty of people do have it, but traditionally mold isn't grown on Spanish Chorizo. For home salumist it becomes a personal preference.. As far as other charcuterie the only time someone might not want mold on their charcuterie is perhaps if they are allergic or they really didn't like the flavor..
@@2guysandacooler I understand. I’ll try different salumis both ways to taste the difference. Thanks again.
@@2guysandacooler In Spain we have many different chorizo types and subtypes.
I'd say that the more expensive, artisan and intended to be eaten as is, often gets to develop mold on the surface.
If it's a cooking chorizo then usually it's usually without mold. We actually don't store them in the fridge traditionally and we apply vinegar if they start going mouldy.
Love your videos btw.
Is there any replacement for the Starter Culture for the Spanish Chorizo? Also, why do you use Instacure 2 instead of 1? When does one decide to use Instacure 1 or 2?
Hi Eric, I made six pounds of this Spanish chorizo and I got a little of black mold on the casing at the beginning. I cleaned it with wine, covered it with mold 600 and it was fine. Yesterday when I peeled off the casing, there were some spots where there was mold on top of the chorizo. I went ahead and cleaned it with wine again. It smells wonderful, I cut it and there was no mold inside the chorizo. I ate some and it was great. Nonetheless, as a sensible man, I am wondering if I should trow it away. Thoughts?
Related to that, I just hung three loins I am making with your coppa recipe and noticed some black mold on the wrapping,. In the same manner, I cleaned with wine and wonder if I should I continue or should I also throw it away?
The lesson here was: Put mold 600 on the meats after the fridge has been cleaned and turned off for a few months; and I forgot to put the small fan inside the modified fridge, so there was not enough air circulation.
After it's finished how long could I store something like this in my refrigerator? Do they freeze well if I were vacuum seal them?
In the fridge (vacuum sealed) you can store for 6 months.. In the freezer for up to a year..
@@2guysandacooler Rad thanks
Could you use the same method for Portuguese Chourico or should it be cured by smoking?
Lekker
Ey man! Love your show! Its Absolutley my basis for making my sausages. I just have been able to make my 1st cased sausage and made a Txistorra. I used collagen casing as that’s what i could find at the moment. My mix was 50/50 pork shoulder and pork belly. I used Instacure #1 with a 20g vs. 1Kg ratio of salt. Cured it for 5 days in the fridge. Flavor wise its was tasty but lacked saltiness. I made sure that everything was chilled properly throughout the process. But it came out quite grainy with very little “bounce”. So far its the texture that’s bugging me. Mind you i am not looking to achieve your chorizo but i really wanna fix the graniness. How can i fix that? Would really apprecite some tips. I am thinking i may not have mixed it well enough.
I would love to make chorizo it was a staple in my house! Is there a way to make chorizo in a regular fridge?
you would have to use a product like UMAI. If you use that you can.
This is a great recipe.
Out of curiosity, have you heard of Sobrassada? It's a type of chorizo-like sausage that is from the Balearic Islands.
Only foodies have here in the UK, and even then... not many.
Lol. I'm actually making one right now. It's almost ready. 😁😁
@@2guysandacooler
Hah! Excellent! Look forward to seeing that video.
I have one in the fridge... that I bought at premium price online. I'm new to all this.
We usually have it for Christmas on canapé base and with a fried quail egg on top.
Hi, I tried out my first batch of the Fermentation one and 4 months later its came out like mold which Im really not sure its a good or bad one. How can we identify those ?
I just noticed your comment on my facebook page. Let me answer you here. It looks like the white specks are just starting to develop. I can see that it's white and not fuzzy. That's a good thing. By the looks of it I wouldn't worry about it. Wipe the entire salami down with vinegar to clean it off and you should be good to go.
Do you recommend to refrigerate overnight before stuffing for any salami? is there a difference in the end product?
not with salami. Once you add the starter culture you have to stuff into a casing then let it ferment.
@@2guysandacooler what sets apart chorizo from a salami? Monday im planning to make 30kg of soppressata just wondering if its better to refrigerate it overnight with the spices and add the starter culture the next day and stuff it?
@@kentishtowncomputer for your sopressata you can do that. As far as chorizo goes it's a salami. There's no difference in the process. The reason it's called chorizo is because it's Spanish.
Hi I can’t seem to find the recipe with quantities, can you share?
Hi Denis. You can find it in the description box. But here it is for easy access: twoguysandacooler.com/spanish-chorizo/
I find that wiping down with white vinegar only works for about two days then the mold starts up again. So you have to keep applying it. How about potassium sorbate I think it’s called. It’s for keeping mold off them. I may have the name of it wrong but sausage maker sells the stuff I’m talking about but I havnt tried it yet.
Hey Bryan. Great idea. Check out this video I made on this very topic. czcams.com/video/0kpk4Wre9Ew/video.html
Have you made a green cured chorizo?
Eric, we can’t get Flavour of Italy starter in Australia, what is an alternative we could source and use here.
Not sure what's available. Basically any starter culture with staphylococcus as a bacteria ingredient. TSPX, BLC007, things like that...
flavor of australia
@@regulatorjohnson. what is flavour of Australia.
@@denisgugliotti194 vegemite maybe? I'm from Seattle
Could this be used without fermenting, leaving out the starter, smoking and using Prague #1? Love the taste of spanish chorizo, but now where near getting a fermentation fridge…thx¡
sure. It would be super tasty. Also omit the dextrose and reduce the salt to 1.5% of the weight of meat and fat. 15grams per kilo
@@2guysandacooler wow, quick response….thank you!!!
How do you compare the flavor of Italy culture to BLC 007 taste wise
That's a good question. Several years ago I was using BLC. Nice culture. I personally find that Flavor of Italy has a more complex flavor with excellent color and aroma development. Both are great cultures and very similar but if I had to choose I'd go with Flavor of Italy. It produces great salami with a well rounded flavor.
I find that in my chamber I never need a dehumidifier because every time the fridge cools the humidity plummets and my humidifier kicks in to balance it.
Hi what is the formula you use to get your target weight. Thanks
So I take my green weight and record it. After several weeks of drying I'll weigh it again and divide that number by my green weight. Then I'll subtract that by 1and finally multiply it by 100. The answer will give you your weight loss.
For instance if your starting weight is 2356 grams and after 30 days your weight is 1531 grams here is what it would look like:
1531 divided by 2356 = .6498
.6498 - 1 = -0.3501
-0.3501 X 100 = -35.01
So the total weight lost is 35%
Hope that makes sense
Thank you
Can you make Norwegian Salami?
Can u use blc 007 on spanish chorizo?
yes. Just follow this recipe exactly as I wrote with (only substitute the culture for BLC-007)
The seasonings in this sausage include:
Sweet Paprika
Spicy Paprika
Garlic Powder
Oregano
How do you get the meat out of your horn?
I only have 28 mm casing, is the same recipe?
He has a beautiful cuban accent
Reality Check: Most People don't know there is a huge difference between Mexican Chorizo and Spanish/Portuguese Chorizo. In-fact in California when I am at restaurants I will ask, "Do you have Mexican Chorizo or Spanish Chorizo" and they always look at me like I am CRAZY...... It's amazing how many American's don't know that Spain is a country in Europe and that Spanish and Portuguese people are NOT "Hispanic" ! LOL
Exactly!!
Try asking people what language is spoken in Brazil. Most of the answers I get are > Brazilian. LOL
Definitely a big difference between Mexican Chorizo and Spanish Chorizo. If I’m at a Mexican restaurant I assume that it is Mexican chorizo because it always is. If I’m at a Spanish or even Cuban restaurants I assume it’s Spanish chorizo. I can definitely tell which one it is once served. Also, depending on the dish being ordered you can infer what kind of chorizo it will be. As far as the weird looks people give you when you ask the question of what kind of chorizo it is, it could be that it’s obvious it’s going to be one of the other. Like, if I were in a Mexican restaurant and I heard someone ask if it was Mexican chorizo or Spanish chorizo I’d think it to be a little weird.
That chorizo looks absolutely delicious.... they only thing missing is an ice cold beer.
Why ruin it with a neurotoxin ?
What is the difference between Chorizo, pepperoni, sausage and salami? Are they the same?
Sausage is mainly a broad term that covers a lot of types. Chorizo, pepperoni, and salami are specifically fermented sausages that are dry cured. Chorizo is Spanish, Pepperoni is American, and Salami is Italian.
@@2guysandacooler thanks for clearing it out, so it's all the same but from different regions and different ingredients, But all cured meat, same process.
@@De-vv1vy yes, basically
I have been using your recipes and been very successful, but I made chorizo, this time when it dried, there was a void in the middle of the sausage. What went wrong?
could be a binding issue, a contamination issue, or perhaps it dried too fast due to air flow.
@@2guysandacooler Okay thanks, but is there a way to know which of the 3 is the issue. Also I am looking at a new chorizo recipe, "Chorizo Zamorano" here you use Instant cure # 1 where others use Cure #2. Can you explain the difference.
They should be celebration everyday
I agree😁😁
Your recipe conversion metric to US seems to be off for the lean pork conversion. I didn't check the rest. This looks great Next on the list of sausages to make. Thanks GREAT VIDEOS
Thanks Michael for catching that!! I just fixed it...
No recipe???
description box
Last time I made chorizo I got a nasty mix without skins that didn't taste good at all. Prolly because it was 2 bucks
5:53 was hot
Русский
Do you really need all that fancy equipment? I see many people making it without all that ph devices and fancy fridge
Sure, if you know what you are doing. The problem is that most people don't know what they are doing. The fancy equipment is so that the beginner can trust that they are making a safe product to eat.
that looks like the plastic wrap kind of chorizo.
Seasoned with what? This is just an ad for the starter. Pass
OH SNAP!!! 🤣🤣 If you were to pay a little bit better attention you would have heard me say that the recipe link was in the description box. All of my recipes have inks in the description box...
@@2guysandacooler ok, thanks. No needed to be a snappy butt hole.
@@edwarddesoignie1194 you mean like your original comment😉
Русский