How to Make Chorizo de Bilbao

I. Meat materials

  • 500g – Beef lean, ground coarsely
  • 300g – Pork lean, ground coarsely
  • 200g – Pork back fat, cubed
  • ————
  • 1000g Total

II. Curing mix

Household Measurement

  • 1 Tablespoon – Salt, refined
  • ½ teaspoon – Curing salt
  • 1 teaspoon – Phosphate, dissolved in ¼ cup water
  • ¼ teaspoon – Vitamin C powder

III. Seasonings

  • 2 1/4 Tablespoon – Sugar, refined
  • 2 ½ teaspoon – Black pepper, ground
  • 5-9 Tablespoon – Spanish paprika or pimiento de españa
  • 2 Tablespoon – Chopped fried garlic
  • ½ teaspoon – MSG [vetsin]
  • ½ teaspoon – Meat enhancer

V. 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°F 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
  11. 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.

VI. Packaging Materials

  • Fresh natural casing

VII. Yield

  • 20 pcs

Meat processing ingredients is available at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]
Web: www.spicesandfoodmix.com

source: www.da.gov.ph

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