| Ingredient | Grams |
|---|---|
| Pork shoulder | 2170 |
| Back fat | 230 |
| Salt | 44 |
| Cure #2 | 6 |
| Sugar | 15 |
| garlic | 20 |
| Pimenton de la Vera | 60 |
The basic recipe is very similar to the saucisson that I made previously. But the substitution of the black pepper for a large quantity of Pimenton changes the taste and texture completely. The sausages cured very differently as well with the appearance of different colonies of mould cultures, which I put down to the different spice. After the chorizo I went back to making another batch of saucisson and reproduced the results of that first batch, so I am quite confident that it is the change of ingredients which change the cure, rather than the environment.
The taste and texture of the finished product was very familiar as chorizo. Which is to say, delicious!
