Check out how my sausage hangs...(pron)

[capri man]

"Check out how my sausage hangs" i really was not sure if i wanted to open this thread or not!!!!:biggrin:

 

[1FUNVET]

"Check out how my sausage hangs" i really was not sure if i wanted to open this thread or not!!!!:biggrin:

Definitely hangs different in cold weather. :icon_blush::icon_blush:

 

[anamosity]

Nice job. Not to difficult to do and the taste is usually superior to what you buy. Plus you know exactly what goes into it.

 

[Mad Max]

eager to see recipe as well.

Recipe for Spanish Chorizo


10#'s pork butt
3#'s pork fat
3 bunches of green onions
1/2 bunch of cilantro (finely chop)
4 tbsp. kosher salt
2 tbsp. black pepper
2 tbsp. paprika
2 tbsp. of minced garlic
6-packets Sazon Goya
3-tsp. white sugar
3/4 cup of Rioja or red wine
med. natural hog casings

Prepare casings, cube the pork and fat, freeze at least 30 minutes, prior to grinding. Grind with fine grind plate finely chop the green onions and cilantro and add with the rest of ingredients. Mix freeze mix for 30 minutes (at least) and do a second grind. Then refrigerate mix over night. and stuff the casings. Twist off into links and hang dry in cool dry place. Let dry from 3-5 days and then cook or freeze portions unused portions.

I never smoked them before, but don't see why not. This particular chorizo is cooked on the grill or pan fried and then used in different dishes.
Enjoy.

 

[ChiefOsceola]

Definitely a lot colder where you are. You wouldn't be able to walk in the garage here after 5 days due to the stench.

They look great though. Nice and even!

 

[deguerre]

Very nice links there. I like the Spanish over the Mexican too.

 

[Wallaby]

Those look great Mad Max. I did not see any kind of cure in your recipe, the salt may be enough. Just make sure your temps stay below 40 to hang those. If it warmer you run the risk of nasty things growing. Cure #2 or Mortons are used in dried sausage to prevent spoiling. I hope they turn out great for you:-D

Mike

 

[boatnut]

Recipe for Spanish Chorizo


10#'s pork butt
3#'s pork fat
3 bunches of green onions
1/2 bunch of cilantro (finely chop)
4 tbsp. kosher salt
2 tbsp. black pepper
2 tbsp. paprika
2 tbsp. of minced garlic
6-packets Sazon Goya
3-tsp. white sugar
3/4 cup of Rioja or red wine
med. natural hog casings

Prepare casings, cube the pork and fat, freeze at least 30 minutes, prior to grinding. Grind with fine grind plate finely chop the green onions and cilantro and add with the rest of ingredients. Mix freeze mix for 30 minutes (at least) and do a second grind. Then refrigerate mix over night. and stuff the casings. Twist off into links and hang dry in cool dry place. Let dry from 3-5 days and then cook or freeze portions unused portions.

I never smoked them before, but don't see why not. This particular chorizo is cooked on the grill or pan fried and then used in different dishes.
Enjoy.

curious...what is "sazon goya"? Also, I did not see mention of "pink salt, cure #1 or Morton's tenderquick". How do you keep these from spoiling if no curing agent?

 

[capri man]

Definitely hangs different in cold weather. :icon_blush::icon_blush:

mine dont actually hang in cold weather!!:biggrin:

 

[1_T_Scot]

curious...what is "sazon goya"? Also, I did not see mention of "pink salt, cure #1 or Morton's tenderquick". How do you keep these from spoiling if no curing agent?

http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4

Spanish Seasoning it appears.

 

[dwmckay99]

That looks great. Good job.

 

[Mad Max]

Today, I cut down the sausage, and packaged it up. The weather is starting to warm up and the temp. would not be favorable for chorizo. So, in the icebox they will go (whatever is to be used in the next few days).

The used portions will be vaccum sealed and frozen. A total of 44 links, portioned for neighbors, family and us. Tomorrow I will throw them on the grill, after I do the Cupid's Cup Walk for Cardio. Rehab. Center in Charlotte.

I'll post pics, tomorrow.

 

[Mad Max]

Definitely a lot colder where you are. You wouldn't be able to walk in the garage here after 5 days due to the stench.

They look great though. Nice and even!

True. The weather has been about 40's and the inside temp, in the garage has been, about 37 degrees. My dishwashing liquid, still has ice crystals.

Those look great Mad Max. I did not see any kind of cure in your recipe, the salt may be enough. Just make sure your temps stay below 40 to hang those. If it warmer you run the risk of nasty things growing. Cure #2 or Mortons are used in dried sausage to prevent spoiling. I hope they turn out great for you:-D

Mike

I used Morton's kosher salt and the sazon, which also has MSG. I maintain a cool environment.

curious...what is "sazon goya"? Also, I did not see mention of "pink salt, cure #1 or Morton's tenderquick". How do you keep these from spoiling if no curing agent?

When I see the temp. rising in the garage, I run my neighbor's indoor AC,which I borrowed for this purpose, for a couple of hours, to maintain a range of 39-36 degrees.

 

[dwmckay99]

True. The weather has been about 40's and the inside temp, in the garage has been, about 37 degrees. My dishwashing liquid, still has ice crystals.


I used Morton's kosher salt and the sazon, which also has MSG. I maintain a cool environment.



When I see the temp. rising in the garage, I run my neighbor's indoor AC,which I borrowed for this purpose, for a couple of hours, to maintain a range of 39-36 degrees.

Have you ever made chorizo before? Why no Bactoferm?

 

[Wallaby]

I don't think you need Bactoferm for chorizo, isn't it for really dried sausages like pepperonis and salamis.

Mike

 

[Mad Max]

Have you ever made chorizo before? Why no Bactoferm?

I have made this before and never had a problem. The sausage are not eaten raw, they will be fully cooked.