Chorizo Fatties

[swamprb]

I picked up a tube of Chorizo (pork)to try as a fatty but while trolling around the site I ran across some older posts and how it can be mushy and to smoke it on foil. Has anyone mixed it with ground pork to get a firmer consistency? The store had another brand that was in a casing but I think it may have been cured. Any advice?

 

[TexasGuppie]

Gotta mix it with something that serves as a binder of sorts. There is sooo much fat in chorizo that it turns to musho-fatty.

I've done 'em mixed with freshly ground pork loin from my butcher and they are pretty tasty when stuffed with slivers of jalapeno and pepperjack cheese then rolled in my favorite rub for a nice bark.

Serve that up with some Chorizo con Huevos, 1" diced potatoes fried up in bacon fat with some chopped bacon, onion and a little garlic. Add one Corona and there you have one fine breakfast.

Add another Corona if eating after 9AM as it is now a Mexican LUNCH and not breakfast anymore. We all know one should NEVER consume more than 1 beer with breakfast but 2 or more at lunch is completely acceptable.

Gringo Tejas Guppie

 

[Bigdog]

Try freezing it and then unroll a fatty, lay it inside, then re-roll and smoke.

 

[parrothead]

Use it to stuff the inside of a regular fatty. Add some cheese, you pick the type.

Lay out your regular fatty and flatten it out. Put some chirizo in the middle with whatever else you want to add and roll it back up making sure that it is sealed tightly.

Cook as normal.

Ron makes some good ones and there should be some pictures somewhere.

 

[bbqjoe]

The last time I checked the ingredients of chorizo:
Pork lympnodes, adnoids, and cheek meat.

Pass.

In this part of America we can afford to eat the meat.

 

[we'll smoke u]

The last time I checked the ingredients of chorizo:
Pork lympnodes, adnoids, and cheek meat.

Pass.

In this part of America we can afford to eat the meat.

LMFAO!!! I second that Joe

 

[Plowboy]

I tried a chorizo fattie last week. Came back about an hour or so later and it had "melted" through the grates. What was left was a chorizo pancake about 1/8" of an inch. LMOA! Guess that didn't work very well.

Like the fattie in a fattie idea.

 

[jgh1204]

Ah, the chorizo fatty. I think everyone tries those once. Mine came out looking like dog ****.

 

[swamprb]

Well I stuck the Chorizo in the freezer for 30 min. then cut it in half then split lengthwise and placed it on the flattened out JD topped with Mex cheese and rolled it up. Made a few more in case this turns out to be a diaster. This could be the one recipe that will never be repeated based on the negative views. Ahhh, lymph nodes and anoids!!!

 

[motley que]

Ah, the chorizo fatty. I think everyone tries those once. Mine came out looking like dog ****.

good one, mine just went through the grates

 

[ghostrider]

why don't u take a plain fattty and season it like a chrizo and u have a chrizo fatty so simple

 

[FatDaddy]

go easy on the chorizo. that is some greasy chit.a little goes along way. i allways stick some in a regular fatty if i use it. it wont hold up by itself.

 

[swamprb]

Just took them off and it turned out allright, I laid them on one of those disposable expando grills from wallyworld in case it decided to take a dump.

 

[qman]

Hey, Joe, Check this out. Not a lymphnode or Adanoid anywhere around here, not even cheek meat:-D


Mexican Chorizo


2 pounds ground pork
2 teaspoons kosher salt
4 Tablespoons Ground Ancho Chili powder

1/8 teaspoon each of the following:
Ground cloves, ground cinnamon, dried oregano,
Dried thyme, ground black pepper, ground ginger,
Ground cumin, ground nutmeg, ground coriander seed

2 Bay leaves

8 to 10 garlic cloves, mashed to a paste
4 Tablespoons vinegar[I use apple cider vinegar]

I grind my own pork [using boneless country-style ribs, and my Kitchenaid grinder attachment].

Put the ground pork in a large bowl, and set it aside.

NOTE: I do not actually measure all those spices, this is just an approximation of the amounts.

Grind all the spices including the salt and bay leaf together in a spice grinder or blender. I use a dedicated coffee grinder for this. Grind until the bay leaves are powdered.

Add the spice mix to the pork with the garlic paste and the vinegar.

Mix well-the Kitchen Aid with the paddle blade works great here, or do it with your hands.

At this point you can pinch of a small nugget and fry it out to taste for seasonings, and correct if necessary.

Refrigerate the sausage for at least one day before using. It can be frozen for later use.


I have been making this recipe for a long time.
It does make an excellent smoked fatty.

I mix the seasoning spices up in a bigger batch, like you would a rub, and keep it on hand.
Crumbled up, this sausage makes a great taco filling, and it is good just fried for breakfast.

 

[Kevin]

Thanks qman. That was one the fastest copy and paste options I've ever done. I love chorizo. Now I can make it. You're the man with the plan (recipe) as usual. Thanks again.

 

[qman]

You are Welcome Kevin, Enjoy.

 

[bbqjoe]

Well I will admit I ate it once in a burrito a mexican lady sold me at work once.
But the only other time I came across it was at the grocery and what I posted earlier was what the package said.

 

[qman]

Well I will admit I ate it once in a burrito a mexican lady sold me at work once.
But the only other time I came across it was at the grocery and what I posted earlier was what the package said.

Not argueing with you about that, Joe. Some of the stuff that gets made south-of-the-border is all of what you said and maybe more:roll: . Everybody is right about the packaged stuff being extremly fat, too.

That is why I make my own.

My local butcher-shop makes it in bulk, almost the same way I do. Just starts with ground real pork, and seasons it.

 

[swamprb]

I'll probably never by another tube of chorizo again, I just got caught up on the ease and infinite variety of the "fatty experience" so I had to try it once. I did 3 different ones 2 dozen ABT's 2 dozen wings and thighs for a family get together, and the chorizo wrapped one was favored by all, but as bbqjoe points out the ingredients are not for the squeamish and if I told anyone what they were it would have been avoided like the plague!

 

[Mark]

I'm with qman. "Roll your own." Just buy some pork butts when they're on sale and have them cut into steaks. Then debone at home & grind. My recipe is very similar to qman's too, except I use my own smoke-dried hot peppers; hotter than ancho's.

I smoked 2 turkeys last Thursday and put 2 such fatties on the top (a.k.a., Jorge's "autobaste" mode).

PS: I smoked the bones (with a little meat left on) and used them with beans.