Salami “Chorizo” in 6 hours

Salami based on the Spanish chorizo sausage. This is a simple but very tasty homemade sausage that can be made in just a few hours at home.
Composition:
1. Pork leg - 1000g
2. Pork back fat (lard) - 200g
3. Salt - 10g/kg
4. Nitrite salt (0.5-0.6% sodium nitrite) - 10g/kg
5. Black pepper - 3g/kg
6. Dried garlic - 2g/kg
7. Nutmeg - 1g/kg
8. Paprika - 20g/kg
9. Dry red wine - 50ml/kg
10. Food phosphate - 2g/kg
11. Water - 150ml/kg
Technology:
Cut the meat into a slice for a meat grinder, frozen lard into a 1-1.5 cm cube. Keep lard in the freezer. Freeze chopped meat and water in the freezer for 30-40 minutes. On the smallest grate of a meat grinder (2-3 mm), grind the meat together with the lard, add all the spices, salt, wine, frozen water and mix well for 5 minutes.
ATTENTION!!! At all stages of minced meat preparation, the minced meat temperature should not exceed 10-12C!!! Better 4-5C.
Stuff the finished minced meat into the shell and hang the sausage at room temperature for 2 hours.
Heat treatment:
Warming at 40C and convection up to 18-20C inside the product.
Drying at 60C and convection up to 30-35C inside the product until the surface of the product is completely dry.
Roasting at 85-90C and convection up to 58-60C in the center of the product.
Pour boiling water into the pan under the sausage and steam at 80-85C until reaching 68-70C in the center of the product.
Immediately after heat treatment, cool in ice water for 25-30 minutes.
Remove for 10-12 hours in bags and in the refrigerator so that the shell leaves better.
Smoking:
You can carry out the stages of warming, drying and roasting in a smokehouse at the same temperatures as in the oven. Smoke is supplied only at the roasting stage for 20-25 minutes, then removed. Then carry out the boiling stage until cooked.
Or smoke with thick cold smoke 20-30C immediately after heat treatment in the oven for 3-4 hours. To do this, wipe the hot sausage dry, do not cool it with water and immediately place it in the smokehouse. After cold smoking with water, do not cool, but ventilate in a cool place for 3-4 days.
Store in refrigerator for 10-12 days. In vacuum up to 3 months.