Cantimpalos-Style Chorizo with Mold

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“…I went to artisans, for I was conscious that I knew nothing at all, as I may say, and I was sure that they knew many fine things; and in this I was not mistaken, for they did know many things of which I was ignorant, and in this they certainly were wiser than I was.”
That, of course, was Socrates…and that, of course, not how that story ends…Yet, we shall end it at that point today…
Some Cantimpalos-Style Chorizo by Jeffrey Weiss’ “Charcuteria.”Yet, there are two diviation from the recipe. Frist, I’ve added mold by the persistent demand of my daughter. Second, the weight loss came to 45%; I’d advise those who cure it for the first time start checking sausages with 35% and continue until you find the most suitable for you weight loss and texture.
From beginning to the end, it took 45 days to create these chorizos. On 6kg of pork shoulder (Boston Butt): 2.4% sea salt; 0.25% cure#2; 1% garlic (turned out to be great); 0.3% dextrose; 0.3% sugar; 1.5 cup dry white wine; 2% pimenton dulce (I’ve used de la vera); 0.2% dried oregano. T-SPX cultures. Leaner parts of the shoulder went through 5mm plate on grinder; the rest – 8mm. After staffing into 32-35mm hog casing and sprinkling with mold (Bactoferm Mold 600), I’ve fermented chorizos for three days at standard fro T-SPX temperature and humidity. Then – curing chamber.
These chorizos became the staple at my table and made at least every two month. They are simple to make and everyone likes them: what else one could ask?