Fermented Sausage

Wildfire Chorizo

Fermented Style Chorizo

• Spicy
• Smoky
• Paprika

Internal temp

35-40% weight loss

Smoker temp

65-70°F / 18-21°C (cold smoke)

Casing size

36-40 mm

Casing

All Natural Hog Casings

What goes in it

• Kosher Salt
• Cure #2
• Dextrose
• Smoked Paprika (Pimentón)
• Ancho Chile Powder
• Garlic Powder
• Cumin
• Oregano
• Starter Culture (T-SPX)
• Red Wine Vinegar

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Fat

How it's made

1. Grind pork through a 3/8" coarse plate. Keep below 34°F.
2. Dissolve starter culture in distilled water per package directions.
3. Mix all dry seasonings with vinegar and dissolved culture.
4. Mix into ground meat until well combined and slightly tacky with good protein extraction.
5. Stuff into 36-40mm hog casings. Twist into 8" links or tie into rings.
6. FERMENT: Hang at 85-90°F, 85-90% humidity for 18-24 hours.
7. SMOKE (optional): Cold smoke at 65-70°F for 4-6 hours.
8. DRY: Move to 55°F, 75-80% humidity. Dry for 3-5 weeks until 30-35% weight loss.
9. Use Spanish smoked paprika (pimentón) specifically — it gives the classic deep red color and the signature smoky-sweet flavor that defines this sausage. Regular paprika won't cut it. Flavor intensifies with drying time.
10. SAFETY: Cure #2, starter culture, and salt are locked ratios. Do not reduce.

Wood

Oak · Apple