How to make chorizo de bilbao


Meat materials:
Beef lean, ground coarsely - 500.00 grams

Pork lean, ground coarsely - 300.00 grams

Pork back fat, cubed - 200.00 grams


Curing mix:
Salt, refined - 1 Tablespoon or 12.00 grams

Curing salt - ½ teaspoon or 2.00 grams

Phosphate, dissolved in ¼ cup water - 1 teaspoon or 5.00 grams

Vitamin C powder - ¼ teaspoon or 1.00 gram


Seasonings:

Sugar, refined - 2 and 1/4 Tablespoon or 22.00 grams

Black pepper, ground - 2 ½ teaspoon or 10.00 grams

Spanish paprika or pimiento de españa - 5-9 Tablespoon or 35.00 grams

Chopped fried garlic - 2 Tablespoon or 15.00 grams

MGS [vetsin] - ½ t or 2.00 grams

Meat enhancer - ½ t or 2.00 grams

Procedure:

1. Select good quality raw materials. Trim and weigh

2. Grind lean meat coarsely and cube backfat

3. Mix meat with the first four ingredients: salt, curing salt, phosphate and vitamin C until tacky.

4. Add seasonings and mix until well blended

5. Cure at room temperature for 8-10 hours or refrigerator temperature for 1-2 days

6. Stuff in natural casings [4 inches long] or collagen casings

7. Link clockwise and counterclockwise

8. Dry in oven or in turbo with a temperature of 110-120 degF for 20 minutes or under the sun for four hours

9. Pack in polyethylene bags or put sausages in brown bottles and pour boiling animal fat

10. Store in freezer

Stuffing could be eliminated by preparing skinless bilbao sausage

¼ kg = 6 pcs
½ kg = 12 pcs
1 kg = 24 pcs

The skinless bilbao could be cooked directly in fat and sliced in desired sizes and mixed in various recipes.

Packaging Materials:

Fresh natural casing

Yield:

20 pcs

Source: da.gov.ph (Alice A. Laput, In-charge, Animal Products and By-products Utilization Unit), photo courtesy of tastingmenu.com, and rondagourmet.com

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