Spanish Chorizo Fresco
Ingredients:
- Pork Shoulder: 7.5 kg / 16.5 lb
- Back Fat: 2.5 kg / 5.5 lb
- Sweet Paprika: 100 g / 10 tbsp
- Garlic: 50 g / 1.5 tbsp
- Oregano: 120 g / 8 tbsp
- Salt: 140 g / 10 tbsp
- Pepper: 30 g / 1 tbsp
Steps:
- Mix thoroughly.
- Method: Grind through 6-8 mm, rest 12 hours, stuff 28-32 mm, and cook.
Optional: Smoke lightly.
Quick Tip: Always keep the meat cold so the fat doesn’t smear. That’s the magic recipe for beautiful sausage texture.
