Chorizo Sec

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.