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  • Chorizo Castellano

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    Michael Leydar
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    This document provides a recipe for chorizo castellano sausage. It lists the total weight of meat as 2268 grams and includes percentages and weights for various ingredients such as pork shoulder, back fat, salt, cure, pimenton, garlic and oregano. The notes specify that the meats should be ground and mixed with ingredients except dextrose and starter, cured overnight, stuffed into beef middles, fermented, and hung until it loses 35-40% of its weight.

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    Chorizo Castellano

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    This document provides a recipe for chorizo castellano sausage. It lists the total weight of meat as 2268 grams and includes percentages and weights for various ingredients such as pork shoulder, back fat, salt, cure, pimenton, garlic and oregano. The notes specify that the meats should be ground and mixed with ingredients except dextrose and starter, cured overnight, stuffed into beef middles, fermented, and hung until it loses 35-40% of its weight.

    Copyright:

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

    Chorizo Castellano

    Uploaded by

    Michael Leydar
    This document provides a recipe for chorizo castellano sausage. It lists the total weight of meat as 2268 grams and includes percentages and weights for various ingredients such as pork shoulder, back fat, salt, cure, pimenton, garlic and oregano. The notes specify that the meats should be ground and mixed with ingredients except dextrose and starter, cured overnight, stuffed into beef middles, fermented, and hung until it loses 35-40% of its weight.

    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 Castellano

    MEAT WEIGHT IN
    GRAMS 2268

    RECIPE TYPE

    MEAT TYPE Pork

    TOTAL
    INGREDIENTS PERCENTAGES: GRAMS PER
    BELOW MUST INPUT % INGREDIENT
    SALT 2.50% 56.70
    CURE #2 0.25% 5.67
    Dextrose 0.30% 6.80
    SW Pimenton 2.00% 45.36
    Hot Pimenton 0.50% 11.34
    White wine 5.00% 113.40
    garlic 0.35% 7.94
    Pork shoulder 85.00% 1927.80
    Back fat 15.00% 340.20
    Oregano 0.20% 4.54
    B-LC 007 0.03% 0.57
    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 through an 8mm (3/16") plate. Mix all ingredients except dextrose and starter. Cure o
    in dextrose and starter and stuff in beef middles. Ferment, then hang till 35% to 40% weight loss.
    stellano

    TOTAL CURED
    WEIGHT AFTER
    FERMENTATION

    TARGET
    PERCENTAGE
    LOSS 40.00%

    WEIGHT LOSS 0.00

    FINISHED
    TARGET WEIGHT 0.00
    ents except dextrose and starter. Cure overnight. Mix
    then hang till 35% to 40% weight loss.
    FERMENTED SAUSAGE
    SALAMI
    WHOLE MUSCLE

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