Traditional Spanish recipe to make beautiful chorizo style Spanish sausage.

Each pack makes 5kg of sausages.

Directions for use: Use 4kg pork shoulder, 1kg back fat. Mince near frozen meat through an 8mm plate. Mix 5kg ground pork with Chorizo Seasoning, 5g of Bactoferm F1 and 15g of Misty Gully Cure #2. Fill size 44 hog casings. Hang for 24 hours at 25-30c and 80-90% humidity. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved. For the semi-dried version, see recipe section of this website.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, pepper, paprika, garlic, cayenne pepper, spices, sugar.

Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.