Homemade Goat Prosciutto (Violino di Capra) Dry Cured Whole Leg or Ham of Mutton with Natural Nitrate

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Homemade Goat Prosciutto (Air Dry Cured Whole Goat Leg or Ham)

Homemade Goat Prosciutto, Prosciutto di Capra  or Violino di Capra Recipe. Prosciutto is Italian ham made of bone-in hind leg (usually pork) which marinated in spiced and salt cured then hung to air-dried cured for several months. Capra is Italian word for goat or mutton; so Prosciutto di Capra is air-dried and salt cured (cold smoked) goat leg or ham. This homemade goat prosciutto is also cured without any preservative or curing salt (NO pink salt or salt petre)

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Homemade Goat Prosciutto (Air Dry Cured Whole Goat Leg or Ham)

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Unpopular Delicacy Goat Prosciutto di Capra

Goat prosciutto is not as well-known as the pork prosciutto, even in Italia it’s rarely served nowdays.  I’ve never seen any deli store here in Indonesia sold any goat prosciutto before and it’s challenging me even more to made it. Eversince I’ve made several whole meat muscles charcuterie before, i think finding the right goat leg for making the prosciutto di capra is my only issue.

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Homemade Goat Prosciutto, Nicely Cured Mutton Ham!

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Goat Prosciutto a.k.a Violino di Capra

Homemade Goat Prosciutto isn’t that hard to made if you got the passion on home curing charcuterie, i mean any amateur kitchen can made it, but sure it need some patients and precision steps to made the goat ham prosciutto edible. A little bit of passion can create a far better delicious prosciutto than any professional deli store products ever sold. Homemade charcuterie or dry curing is so easy; salting, washing (sometimes cold smoking) and then the final air dry curing. This is some of my previously charcutterie project;

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Goat Prosciutto (Salt Cured , Cold Smoked, Air Dried Whole Goat Ham)

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Prosciutto di Capra

Goat prosciutto is considered delicacy for its mild gamey, sweet and yet tender delicious because it’s made from very young or junvenile goat that unless the prosciutto will be tough and rubbery. Prosciutto di capra usually made from about 6 months to 1-year-old goat hind leg weighed about 1 to 1.5 kg and no more than 2 kg each. Goat prosciutto will be hung to air curing for about two to three months untill it lost about 30% its original weight after salt cured. Goat prosciutto can enjoyed  for a long day since it can last for months or even years. Some would love to inoculate a good white mould in the exposed meat to make it last longer.

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Goat Prosciutto; Nicely Vivid Red, Well Done Curing Celery Seed & Juice!!!

To maintain the red meat color and prevent spoiling and poisoning from botulism, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrit. The nitride oxide bonded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. These process get even better when the water is drained out from the flesh. I used to used salt petre to my charcuterie project, but eversince i’m concerning about the health hence I’m using the natural form of nitrate from celery juice & celery salt for making this goat ham prosciutto.

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Vivid Red Sliced Goat Prosciutto, Cured with Natural Nitrate of Celery Seed & Celery Juice

Measure the weight of your beef then calculate the sea salt weight (3 %) and the pink salt weight (0,1%) needed to curing the goat leg prosciutto di capra . If  you using salt petre for making prosciutto  it’s recommended ammount is 500 ppm (part per million) or 500 mg for one kg of meat. Unfortunately, i didn’t know about the correct ammount of nitrate on celery salt and juice for properly cured this prosciutto but judging from the satisfying result i guess my recipe is quite correct.

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Homemade Goat Prosciutto

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Sliced Goat Prosciutto

I mention before that home curing goat prosciutto need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and possibly causing death, no kidding!!!. Before you considering to made your homemade lamb pancetta or any other air dry cured meat, you should know about the safety about curing  first. You NEED NITRATE, that’s for sure because it’s the only known additive that effective to prevent the Clostridium botulinum growing.

thin sliced prosciutto homemade goat violino di capra dry cured smoked goat mutton lamb ham

Prosciutto di Capra, Salt Cured Cold Smoked and Hung Dried Whole Goat Hind Leg

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Thinly Sliced Goat Prosciutto

Making homemade goat prosciutto is very fun to me, if you ask me why I’m curing my own goat prosciutto, my simple answer is; why not ? Beside the fact it’s must be very expensive to purchased and imported  genuine Italian prosciutto di capra, i also simply can control all ingredients and adjust the taste according to your own personal licking. For example, i add a little bit Szechuan peppercorn to my homemade prosciutto to satisfied my asian descent taste buds and you won’t get any of it in the store.

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Thinly Sliced Goat Prosciutto with Lettuce Salad

Properly prepared goat prosciutto is  save to eaten raw as thinly sliced appetizer on charcuteries platter alongside other homemade cold cut charcuterie. Goat prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more.

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Bruchetta with Goat Prosciutto, Mild Cream Cheese , Kalamata Olives Puree, Preserved Artichoked, Mustard Leaves and Blossom, Crab Clawn Herbs, Pickled Garlic & Green Pepercorn, & Crushed Pink Pepeprcorn

I also made some bruchetta whith my homemade goat prosciutto. Crispy oven toasted french baguette, spread with some mild cream cheese and kalamata olives puree, then topped with  preserved artichoked and finished with some micro greens mustard leaves and blossom, micro crab clawn herbs, pickled garlic & green peppercorn, & crushed Pink pepeprcorn

crispy fried prosciutto bruchetta mayonaise goat ham fried violino di capra My grandma won’t eat any uncooked meat, not even my raw delicious cured goat prosciutto, so she decided to crisp up the goat prosciutto by fried it up with some avocado oil and enjoy the crispy proscoutto like a fried goat bacon, lol

violino di capra prosciutto goat leg dry cured mutton ham

Violino di Capra a.k.a Violin of Goat

Violino di Capra or literary translated as violin of goat is the Italian names for goat prosciutto. It ‘a leg of ham made from goat and the name derives not so much from the cured ham shape as from the characteristic way of holding it for slicing. It is placed on the arm like a violin and sliced thinly using the knife as a bow

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Slicing Goat Prosciutto

Slicing a goat prosciutto or violino di capra is quite challenging for me. First you need to sharpen your knive to get a thinner sliced prosciutto. I’m using small boning knives, i sharpen it using automatic knife sharpener and it’s almost as sharp as surgical scalpel knives. If you had the prosciutto holder, use it to secure and fixation it, but if you didn’t have any, use your left hand to hold it tight while  you slicing the prosciutto horizontally. Slice the prosciutto as thin as possible with a gentle and confident movement, well my grandma gladly do this job for me; at least for the photograph session, lol

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Thinly Carving the Goat Prosciutto

Now this is How I Make My Goat Prosciutto or Violino di Agnello from scratch!!!

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Young Goat Leg from 8 Months Old Goat Leg Weighed About 1 Kg, The Best Ingredients for Making Goat Prosciutto

1. Select the Goat Leg;

Prosciutto di capra usually made from young goat, i personally order 8 months old goat leg weighed about 1 kg for each of it. DO NOT EVER WASHED THE GOAT LEG WITH WATER or it will be had a very strong gamey aromas. Properly trimming the sinew as much as possible is essential to the rich taste and properly cured prosciutto. Clean the goat leg from any debris or remaining fur and trimmed the remaining blood debris or stain. You can pushed the leg a little bit to drain remaining blood then wipe it out with paper towel.

2. Salt Curing the Goat Leg

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Young Goat Leg, Celery Seed-Spices-Salt & Celery Juice = Homemade Goat Prosciutto

The spices and herbs used for making the goat prosciutto differ according to the traditions and your personal preferences. For making my homemade prosciutto do capra i’m using a combinations of nutmeg, celery seed, Szechuan peppercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade sea salt that i processed with the spices and herbs until fine powder to made it penetrate better to the meat. The natural nitrate preservatives source for making this goat prosciutto is the celery seed and the celery juice that i added into it.

3. Salt-Dry Curing (Plus Cold Smoked) The Goat Leg

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Salt Curing Goat Leg with Natural Nitrate

The hind leg or ham of the goat salted and cured with the celery juice, salt and seasoning for about 14 days, depend on your goat leg size. During this time the goat leg ham is sit in the refrigerator and gently pressed to drain all the blood that remains  in the meat and flipped over every day.  After the curing process, the goat leg is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment.  At this point, you can cold smoked the cured goat leg a little bit to improved the taste and induced the smokey flavour on it before hung it to air cured. The  humidity and temperature of the enviroment is the key success of making a good quality of goat prosciutto. The best environment for making cured meat is cold climate with low humidity. The goat prosciutto  is then left until dry and loosen  30 percent of it’s weight, so make sure you notes the weight of the cured beef before you hung it and calculate the 30 percent loss from the freshly cured goat leg weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

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Recipe Homemade Goat Prosciutto (Violino di Capra)

Recipe Homemade Goat Prosciutto (Violino di Capra) with Natural Nitrate Preservatives (Celery seed & Juice) :

  • 1 small goat hind leg (about 1 kg)
  • 3% sea salt (30 grams) *add more if necessary
  • 1 tsp celery seed
  • 50 ml celery juice (from about 1 1/2 cups celery leaves and little stem)
  • 1/2 tbsp freshly grounded black peppercorn
  • 1 tsp of rosemary
  • 1/2 tsp of Szechuan peppercorn *optional
  • 1/2 tsp juniper berry, coarsely ground
  •  2 tbsp of mix italian herbs
  • 1 tbsp brown sugar

How To Make Homemade Goat Prosciutto (Violino di Capra):

  • Clean the goat leg from any debris, pushed out the remaining blood and patted it dry with paper towel
  •  Rub the celery seed, spices and salt mixture to the goat leg, make sure all the surface is coated with salt mixture evenly
  • Pour the celery juice over the goat leg and massage it all over the surface, put it in a ziplock bag and pushed out the air to sealed it properly
  • Let the salted goat leg cured for about 14  days, in the refrigerator flip it over every  day.
  • Gently press the cured goat leg by putting some weight over the ziplock bag.
  • When the curing process is done, your goat leg should be slightly flattened and firm to touch
  • Washed the cured goat leg gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Washed it a little bit with red wine vinegar*optional
  • Rub it with a freshly ground black peppercorn*optional
  • Measure and note the weight of your cured goat leg
  • Hang it in your refrigerator (make sure you set it in dry mode)
  • Ater hung 1 day in the fridge, you can cold smoked for about 2 hour *optional
  • Let the goat leg dry cured into prosciutto for about 2 months up to 12 months
  • Make sure you watch the weight loss
  • Your goat prosciutto or violino di capra  is ready when it loosen 30 percent of it’s freshly cured leg weight, but if you want it develop more flavour let it cured for longer period of times.
  • You can either serve it raw on salad or cook it in your pasta, your choice

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Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

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Homemade Spanish Chorizo with Natural Pig Intestine Casing

Homemade Spanish Chorizo or Dried Spanish Spicy Smoked Paprika Pork Sausage Recipe. Spanish chorizo sausage referring to many different types of dried and cured pork sausages originally in Spain. Traditionally, Spanish chorizo is encased in natural pig intestines and then stuffed with mixture of minced fatty pork spiced with  smoked paprika and red cayenne chili pepper powder. Premium quality chorizo sausage got it’s distinct umami and smokey aromas, just like a good old ham. This chorizo sausage is one the amateur homemade charcuteries project featured on my blog, once i made my first Homemade Lap Cheung (Air Dry Cured Chinese Sausage) Recipe from Scratch, i even wanted to explored curing sausage method even more.

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Homemade Spicy Spanish Chorizo

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Homemade Spanish Chorizo with Smoked Paprika & Cayenne Pepper Chili Powder

Homemade Spanish chorizo isn’t that hard to made if you got the passion, i mean it’s not impossible to made at amateur kitchen but sure it need some patients and precision steps to made it edible. A litttle bit of passion can create a far better delicious chorizo than any professional deli store product ever sold. Chorizo preparation is time consuming because chorizo it’s fermentated, air dry cured and sometimes smoked (or not) before it’s ready to eat, but it’s also can be eaten as a cooked fresh sausage. Properly dried cured Spanish chorizo is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade Duck Prosciutto, Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef and another cold cuts, pickles and cheese.

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Pretty Huge Spanish Chorizo Sausage

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Spanish Chorizo, Worth All the Effort and Patients

I mention before that making homemade Spanish chorizo need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and causing death, no kidding!!!. Before you considering to made your homemade Spanish chorizo sausage or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

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Dividing Saltpetre for My Chorizo Made Me Look a Like a Crack Addict, LOL

The recommendation maximum ammout of Saltpetre (Potassium Nitrate) for dry curing sausage is 500 ppm (part per million) or 500 mg per kg sausage stuffing mixture. The total chorizo stuffing weight (meat plus fat) is about 1.4 kg (1400 grams). The salt ammount for dry cured Spanish chorizo sausage is about 3 % of the weight, you gotta take a close attention on it. I’m using 1000 grams of pork loin meat and 400 grams of pork back fat for this recipe, 3% salt means  42 grams and the amout of salpetre is about 700 mg. I also added the same ammount of palm sugar with the salt (42 grams). Here’s the fun part, my digital weight scale can only measure 1 gram (1000mg), eversince i need only 700 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three  equal part with my atm card  then using two-third of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

homemade spanish chorizo recipe

Hoemade Spanish Chorizo with my Grandma’s Hand

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade Spanish chorizo sausage because you don’t want to risk your life.

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Sliced Homemade Spanish Chorizo

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Sliced Fatty Spanish Chorizo

How to make sausage without sausage maker is another question, yes i did it several times actually; just check out my step by step praparation of Homemade Braised Bratwurst Sausage Recipe and Homemade Kidu-Kidu Grilled Pig Intestine Sausage Recipe. Eversince i didn’t really want to investing pretty much $$$ for it, i guess i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily over-grind the sausage stuffing, beside the heat possibly melt the back fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat. I’m using the natural pig intestine for encasing my homemade chorizo, but you can also use any edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured Spanish chorizo sausage using natural pig intestine casing ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free and cleaned it for you. If you wanna take a pride of making authentic Spanish chorizo from scratch for real by cleaning pig intestine for making homemade sausage by yourself, you’re more then welcome in my kitchen

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This is How I Describe Spicy Spanish Chorizo

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The Raw Spicy Spanish Chorizo Aromas is Already Amazing!!!

Making my own chorizo sausage  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chorizo sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade chorizo, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika), cayenne chili pepper powder and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika- chili peppere used. In using smoked paprika powder, dried chili powder and also cayenne pepper flakes for a kicking up a little bit.

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DIY Spanish Chorizo with Plastic Funnel

DIY Spanish chorizo sausage without sausage maker made me using plasting funnel to stuffed the chorizo sausage stuffing into the pork intestine. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. After i stuffed my homemade chorizo sausage stuffing into the pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese out the stuffing with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh chorizo sausage with it’s autentix U loop or horse shoes shaped.

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Fresh Spanish Chorizo Sausage, Tide Up and Pricked Already, Ready for Hung Air Dry Curing!!!

The air bubbles then removed by pricking the fresh Spanish chorizo with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the chorizo sausage stuffing and prevent Clostridium botulinum to grow.The fresh pig intestine Spanish chorizo sausage hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh chorizo sausage weight is 1500 grams and the 30% loss is 450 grams, which means my Spanish chorizo sausage is ready to be eaten when it’s weighted 1o50 grams.  Unfortunately, my homemade Spanish chorizo sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 990 grams in 60 days (12 November-12 December 2014)

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Exposing Chorizo wt tith Fan Help Drying it Before Hung Dry in the Refrigerator

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My Spanish Chorizo Hung Up inThe Fridge (Air Dry Curing Process Using Refrigerator)

The air dry curing can be done in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because the temperature and the humidity is too high. Hence i use my refrigerator for dry curing Spanish chorizo, just made sure you cleaned out your fridge priorly. Simply left it hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the dry cured chorizo sausage taste funny.

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My Grandma’s Hand as a Model for Cutting My Spanish Chorizo

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Homemade Spanish Chorizo, My Grandma’s Hand made it Look More Fancy!

This is my homemade Spanish chorizo sausage look a like after air dry cured in the fridge after 60 days. The Spanish chorizo looked great dark red colour with chunky bits of fat, meat and chili flakes showing in the surface. Nice umami with distict smokey paprika and hot chili smells comes out of it and the taste just perfect for my licking; fatty, smokey, savoury and sweet, totally better than the store brought!!!. The lean pork loin meat has shrunk a lot, but i guess the fat didn’t shrink much. Because i didn’t use any artificial filler, the weight losen out greatly. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it covered or wrapped in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy. The Spanish chorizo still hanging out in my fridge well time by time, but it will be toughened and firmer as well without changing the taste.

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Fatty Spanish Chorizo (Unsmoked)

recipe smoked paprika sausage chorizo

Lean Spanish Chorizo (Smoked)

My homemade Spanish chorizo  consist 40% fat because i like a fatty and chunky chorizo sausage and i really adore the rendered fat once the chorizo sausage cooked.  The meat and fat ratio in commercially chorizo  is about 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince , i’m using . The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. You may see the difference, the marbled Spanish chorizo contain 40% fat and the chorizo underneath contain less fat according to my sister’s request. She also insist to put more smoked paprika instead of chili powder so then the sausage looks more deep red color.

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Unsmoked Fatty Spanish Chorizo Vs Smoked Lean Spanish Chorizo

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Lean Smoked Spanish Chorizo VS Fatty Unsmoked Spanish Chorizo

The side by side difference of smoked lean Spanish chorizo vs the fatty unsmoked chorizo. The smoked  chorizo shrink much more than the unsmoked fatty chorizo, maybe because the moisture is within the meat instead the fat.  Eversince i add smoked salt and smoked paprika on my Spanish chorizo, so the smokey flavour is just perfect on my  licking on my fatty unsmoked Spanish chorizo. In contrast, the smoked lean chorizo smokey flavour is a little bit overpowering for me, but my sister like it even more, The lean Spanish chorizo is more suitable eaten raw in room temperature instead the fatty ones.

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Homemade Spanish Chorizo Sausage

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Ready To Cook Spanish Chorizo Sausage!

This is the most fun part, how to eat or cook Spanish Chorizo. Spanish chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid. Dried Spanish chorizo sausage is usually added to enhanced the umami flavour into a dish. Chorizo sausage can be used for soup, stir fried and almost all rice dishes. Chorizo sausage is so versatile, i used it in many recipes; chorizo as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin,Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms RecipeChorizo sausage can be used to replaced any chinese sausage recipe; stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gaior Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chorizo sausage made simple fried noodle or vermicelli into the next level of deliciousness.

homemade chorizo recipe

Recipe Homemade Spanish Chorizo Sausage

Recipe Homemade Spanish Chorizo Sausage (Pig Intestine Spicy Smoked Paprika Pork Sausage) :

Ingredients:

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt for cleaning  the pig intestine
  • 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 20 grams smoked paprika powder
  • 10 grams fine red chili flakes
  • 10 grams cayenne pepper powder
  • 10 grams Homemade Garam Marsala Powder
  • 10 grams garlic powder
  • 4 tablespoons white vinegar
  • 2 tablespoons red wine

How to Make Homemade Spanish Chorizo Sausage :

  • Measure the weight of each Spanish chorizo ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the pork loin meat and fat with a knife into half centimetres cubes.
  • Combine all the Spanish chorizo seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let it marinated overnight in the fridge.
  • Stuffed the Spanish chorizo sausage stuffing into the pig intestine using the plastic funnel with some help of chopsticks or finger.
  • Tie off one end of Spanish chorizo sausage casing and then plugged out the stuffing to the tie
  • Measure the 30 cm links and then fold the chorizo into it’s authentic U loop horse shoes shape.
  • Prick the links and the chorizo sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang the Spanish chorizo sausage to dry curing in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

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