Chef's Notes
1. Smoked hot Spanish paprika is also called pimentón.
Step 1: Grinding the Pork
- 5 lb (2.25 kg) boneless pork butt
- 1/4 c (56 g) kosher salt
- 1 tsp (7 g) curing powder #2
- 1 tbsp (10 g) dextrose
Cut the pork into cubes for grinding.
Combine the pork with the salt, curing powder #2 and dextrose.
Grind the mixture through a large plate.
Step 2: Seasoning the Pork
- 1 tbsp Bactoferm F-RM-52
- 1/4 c (60 ml) distilled water
- 2 tbsp (16 g) smoked hot Spanish paprika
- 2 tbsp (16 g) ancho chile powder
- 1 1/2 tsp (5 g) hot chile, ground
- 2 tbsp (36 g) garlic, minced
Dissolve the Bactoferm in the distilled water.
Add this solution along with the remaining ingredients to the ground meat and mix with a paddle attachment until the texture is uniform, about 2 minutes.
Step 3: Preparing a Test Patty
Make a test patty and cook over medium-low heat. Taste the sausage and adjust the salt and flavorings, as desired.
Chill the sausage in a covered container in the refrigerator until you’re ready to stuff and link the sausage.
Step 4: Stuffing and Linking the Sausages
Stuff the mixture in hog casings and use twine to tie the sausage into 12" (30 cm) loops.
Use a sterile needle to prick holes all over the casings to remove air pockets and to encourage drying.
Step 5: Drying the Sausage
Hang the sausages until they feel completely stiff and/or they have lost 30 percent of their weight.
Ideally, the hanging environment will be 60°F (15°C) with 60-70% humidity.
Hang for about 18-20 days.