Chorizo Sec

Adapted by
March 2015
Yield: 6 links per 1 kilogram pork


1 pork butt, cut into -inch cubes
1.5 percent kosher salt
1.25 percent smoked paprika
1 percent sel gris
0.5 percent dextrose
0.24 percent Insta Cure No. 2
0.2 percent cayenne
0.11 percent Korean chili flake
4.17 percent dry Red wine
1.63 percent minced garlic
0.5 percent distilled water
0.03 percent Bactoferm F-LC
70 mm fibrous collagen casings, cut into 2-foot lengths


Chill meat grinding tools and equipment, including a 3/16-inch die, a mixing bowl, and the paddle from a stand mixer. Partially freeze pork until cubes are firm but still have a bit of give to them. Assemble meat grinder. Through the die, grind pork into the chilled mixing bowl. Scale pork and attach bowl to a stand mixer fitted with a paddle. By weight, add to the pork: salt, paprika, sel gris, dextrose, Insta Cure, cayenne, chili flake, wine, garlic, water, and Bactoferm; mix 5 minutes. With a sausage stuffer, stuff 3 links per 48 inches of casing. Ferment sausages at 70F to 72F with 90 percent humidity for 1 to 3 days, until the pH level reaches 5.30. Hang and age sausages 15 to 19 days at 50 degrees with 60 percent humidity, until sausages have lost about one-third of their weight from water evaporation.