Homemade Chorizo for Curing

Name: Homemade Chorizo for Curing
Cuisine: Spain
Ingredients: 1 kg lean pork meat; 0.5 kg pork fat; to taste salt; to taste ground black pepper; to taste pimentón (smoked paprika); 3 cloves garlic; as needed pork intestines

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

1 kg lean pork meat
0.5 kg pork fat
to taste salt
to taste ground black pepper
to taste pimentón (smoked paprika)
3 cloves garlic
as needed pork intestines

Instructions

Mince the lean pork and fat together thoroughly. Season the mixture with salt, ground pepper, pimentón, and the three garlic cloves crushed finely in a mortar. Let the paste rest for about fifteen hours.
Fill the pork intestines with the seasoned mixture, making them whatever diameter you prefer. Place the filled chorizo in brine (salmuera) for two days. Remove them and hang them in a cool place to smoke and cure, keeping them suspended where air circulates freely.