Chorizo Help Please

Discussion in 'Sausage' started by frassettor, Aug 28, 2008.

  1. frassettor

    frassettor Fire Starter

    I would like to make chorizo, but have a couple of questions.

    First, I went on the sausagemakers website, and they have it there but it says it is a fresh sausage. It says that I don't need instacure#1, or soy protien concentrate. i would like to smoke this for flavor but dont know if I should seeing I'm not using any of these things.

    Second...I went on PS Seasonings website and they have it also, I see theirs comes with the maple cure. I personally feel I can get "more bang for the buck" if I use the sausage Makers seasonings, so what do I do?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Maple in chorizo? Ugh!

    Per Kutas' third edition...dry chorizo 10 Lbs:
    Pork butt
    1 cup white Vinegar
    4Tb Spanish paprika
    3Tb ground cayanne
    3 Tb ground garlic
    3 Tb Oregano
    2 ts CBP
    2 ts Instacure #2
    3Tb corn syrup solids
    1.5 cups Fermento
    1 C ice water
    Cure overnight well packed in fridge.

    Your choice.

    Maple??? UGH!

    Rytek Kutas 3rd edition is an invaluable resource to have... check it out.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    As usaul, Richtee to the rescue.
     
  4. jminion

    jminion Meat Mopper OTBS Member

    The maple flavoring would be in most case I have seen an additional packet of flavoring that you can use or not, as Richtee stated Maple Uck!!!
     
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    What's Fermento?
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Right out of the book, Rytec's book that is.
    Double click on the photo.

    Hope this helps.
    Ron
     
  7. nogoer

    nogoer Meat Mopper

    Are you planning on making dried chorizo as in Spanish chorizo or fresh as in mexican chorizo like they use in mexican and tex-mex cooking? The recipe blend you use depends heavily on that question.

    I've also found sausagemaker to be a little expensive for many of the basic ingreidents. Usually i buy from butcher-packer.com as they are considerably cheaper than almost everyone and most of the time carry more than other places too.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    He had PM'd me about smoking the fresh stuff. I of course said you have to use the cured recipe, unless you plan on cooking it on the smoker, within a few hours.

    Unless I'm freezing right after stuffing, whether cased or not, I cure my sausage meat.
     

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