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  • Chorizo Pamplona

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    Michael Leydar
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    This document provides a recipe for Chorizo Pamplona sausage with the following key details: 1. The sausage is made from a mixture of 40% lean pork, 25% beef, and 35% pork fat/trim. 2. It also includes salt, cure, dextrose, paprika, garlic, and Nora pepper paste as ingredients. 3. The meats and fat are ground and mixed with the dry ingredients before being stuffed into casings to ferment and dry hang until there is a 40% weight loss.

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    Chorizo Pamplona

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    This document provides a recipe for Chorizo Pamplona sausage with the following key details: 1. The sausage is made from a mixture of 40% lean pork, 25% beef, and 35% pork fat/trim. 2. It also includes salt, cure, dextrose, paprika, garlic, and Nora pepper paste as ingredients. 3. The meats and fat are ground and mixed with the dry ingredients before being stuffed into casings to ferment and dry hang until there is a 40% weight loss.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    26 views5 pages

    Chorizo Pamplona

    Uploaded by

    Michael Leydar
    This document provides a recipe for Chorizo Pamplona sausage with the following key details: 1. The sausage is made from a mixture of 40% lean pork, 25% beef, and 35% pork fat/trim. 2. It also includes salt, cure, dextrose, paprika, garlic, and Nora pepper paste as ingredients. 3. The meats and fat are ground and mixed with the dry ingredients before being stuffed into casings to ferment and dry hang until there is a 40% weight loss.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    of 5

    Chorizo Pamplona

    MEAT WEIGHT IN
    GRAMS 2307

    RECIPE TYPE

    MEAT TYPE Pork/Beef

    TOTAL
    INGREDIENTS PERCENTAGES: GRAMS PER
    BELOW MUST INPUT % INGREDIENT
    SALT 2.00% 46.14
    CURE #2 0.25% 5.77
    Dextrose 0.30% 6.92
    Dulce paprika 2.00% 46.14
    smoke/hot paprika 0.50% 11.54
    Nora pep. Paste 2.00% 46.14
    Fresh Garlic 0.35% 8.07
    Lean Pork 40.00% 922.80
    Beef 25.00% 576.75
    Pork fat/trim 35.00% 807.45
    B-LC 007 0.03% 0.58
    FIELD 12 0.00% 0.00
    FIELD 13 0.00% 0.00
    FIELD 14 0.00% 0.00
    FIELD 15 0.00% 0.00

    NON-MEASURED INGREDIENTS BELOW


    NOTES:

    Grind meats 3/8 then second grind 1/8. Grind fat/trim 1/8. Add all ingredients except dextrose and
    cure overnight. Add dectrose and starter. Stuff in medium to large beef middles. Ferment then han
    minimum 40% loss. The second parika can be smoked, hot or a combination. Use Spanish paprika!
    mplona

    TOTAL CURED
    WEIGHT AFTER
    FERMENTATION

    TARGET
    PERCENTAGE
    LOSS 40.00%

    WEIGHT LOSS 0.00

    FINISHED
    TARGET WEIGHT 0.00
    . Add all ingredients except dextrose and starter and
    to large beef middles. Ferment then hang till
    or a combination. Use Spanish paprika!!!
    FERMENTED SAUSAGE
    SALAMI
    WHOLE MUSCLE

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