Semi-Cured HOT Spanish Chorizo

Made this a few weeks ago... Just pulled it down after it has lost 40% of it's weight. This stuff is excellent, but SPICY!! I will post a recipe soon for using it on some sopes or with some eggs... Great by itself with some wine and crackers too!


Recipe: (Adapted loosely from a Len Poli formulation)


12 lbs Pork Shoulder
3 lbs Pork fat, skin removed
2 heads garlic (Heads, not cloves... Yep)
1/2 cup Cilantro finely chopped
2 TBS. Cumin, ground
1 TBS. Ground Black Pepper
1 TBS. Ground Coriander
2 TBS. Ground Annato seed
4 ounces Gold Tequila (Drink two, use two)
5 TBS. Course Sea Salt
1.5 TBS Curing Salt #1
2 tsp. Ascorbic acid
1/4 cup Bactoferm F-LC Starter Culture
4 Serrano Chiles
8 oz. Dried Chile Pequin
8 oz. Dried Habanero chili
10 oz. Chile Arbol
8 oz. Chile Guajillo


Directions:
De-seed and Stem Chilies (Except chile pequin). Toast all dried chilies lightly and then add a few cups of water to cover. Add Garlic (De-skinned) and fresh chile. Bring to boil and simmer covered for 45 minutes. Remove from heat. Once cool, blend and retain.


Grind Meat and Fat through course plate. Keep fat separate (And COLD). Add all ingredients AND chile sauce. Mix well. Run through medium plate of grinder. Add fat and blend some more.


Stuff into LARGE 36-38 Hog Casings in 36" Inch Segments. Tie at centers and hang. They should have good ventilation... If possible put a fan on the first day or two (No longer or the casing may 'harden' and dry out). Weigh and remove at 40% weight loss. (About three-four weeks)! Enjoy!