Mad Max
is One Chatty Farker
I've been putting it off for a while, to make some Chorizo and try out a new recipe. This recipe differed from previous ones, in that it actually requires drying time, as oppose to fresh sausage. Here is a close up of the mix.
I froze the pork, prior to grinding and then little sit overnight and let the flavors meld, in the icebox, before stuffing them into med. natural hog casings. Made the links and braided the links.
Used a PCV pipe and and two hand clamps, in between the two garage door railings, to dry the sausage. Underneath, I place a wheel barrow, lined with plastic liners (to catch and of the drippings).
These will hang for about 5 days, before cooking them on the grill. I'll post how they come out and if there was a big difference in drying the Chorizo.
Just in case, the ferocious guard dog, is ever vigil to protect the stash (or grab a snausage or two).
Stay Tuned!:twisted:
I froze the pork, prior to grinding and then little sit overnight and let the flavors meld, in the icebox, before stuffing them into med. natural hog casings. Made the links and braided the links.
Used a PCV pipe and and two hand clamps, in between the two garage door railings, to dry the sausage. Underneath, I place a wheel barrow, lined with plastic liners (to catch and of the drippings).
These will hang for about 5 days, before cooking them on the grill. I'll post how they come out and if there was a big difference in drying the Chorizo.
Just in case, the ferocious guard dog, is ever vigil to protect the stash (or grab a snausage or two).
Stay Tuned!:twisted:
