capri man
is Blowin Smoke!
- Joined
- Oct 20, 2007
- Location
- doerun, ga
"Check out how my sausage hangs" i really was not sure if i wanted to open this thread or not!!!!:biggrin:
"Check out how my sausage hangs" i really was not sure if i wanted to open this thread or not!!!!:biggrin:
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.
Definitely hangs different in cold weather. :icon_blush::icon_blush:
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?
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.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!
I used Morton's kosher salt and the sazon, which also has MSG. I maintain a cool environment.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
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?
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?