Chorizo Saucisson

A flavorful cured sausage made with pork shoulder, pork belly, and a blend of spices, perfect for charcuterie boards or adding a kick to your dishes.

Total Time: 43200

Ingredients

• 500 g [[pork shoulder]]
• 350 g [[pork belly]]
• 150 g [[hard back pork fat]]
• 3 g [[black pepper]]
• 3 g [[white sugar]]
• 3 g [[chili]]
• 3 g [[smoked paprika]]
• 2 g [[cumin]]
• 2 g [[oregano]]
• 27 g [[kosher salt]]
• [[pork casings]]
• [[Penicillium nalgiovense starter culture]]
• 10 ml [[water]]

Steps

• Grind 500g pork shoulder, 350g pork belly, and 150g hard back pork fat on the largest grinder setting.
• Add 3g black pepper, 3g white sugar, 3g of chili, 3g of smoked paprika, 2g cumin, 2g of oregano, 27g kosher salt.
• Encase in pork casings.
• Mix Penicillium nalgiovense starter culture with 10ml of water and apply with a brush on every surface of the saucisson.
• First hang for 24 hours at 85%RH/18C room and then hang at 80%RH/13C for 1-3 months or until saucissons lost 40% of their initial weight.