doing a test run on some chorizo (completed)

Discussion in 'Sausage' started by boykjo, Aug 25, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    butts on sale here for 1.27 lb at Lowe's foods. Picked up a 5.7 lb er for a test. Went off of richoso # 2 lab and did my own thing  with what ingredients I had...... will be doing 60lbs of kielbasa next week at that price....... gotta work the weekend so no time

    broke out o'l Bessy for the 5lbs..... didn't see a need for the 1hp cabalas

    finishing up the grind with two ends of bread to push out the meat and clean the grinder

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    added ingredients

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    mixed up and in the fridge to cure overnight

    will add the vinegar before stuffing

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    thanks for looking

    Joe
     
    Last edited: Sep 30, 2015
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    MMMMMMM

    Chorizo

    [​IMG]

    Thats a good price on butts.......Cant wait to get south.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Joe!
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks awesome.  What a great idea putting the bread through the grinder!!!!!!!!!!!!!!!!!!!!!!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Be careful with the bread, we tried it & the bread was too fresh & it clogged up the grinder.
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great so far good job
     
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    For sure I will!  Thanks for the heads up

    Brian
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    stuffed this morning and ready for the smoker................. I'm running out of dust..... Time to call todd

    did a fry test which I usually dont do.... the finished sausage is so different from the fry test...... needed some more cayenne..... not enough heat. might change after its done....we'll see

    [​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious Joe!
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that looks great Joe - Nice job
     
  11. venture

    venture Smoking Guru OTBS Member

    Looks really great.

    Do we get a money shot?

    I love the old grinder.  I have a Universal #2 sitting right behind me.  It was my Mom's and I will be buried with it.  LOL    A pain to set up and use, but they never overheat or break.

    Being a young'n by her standards, I don't use it much any more, too lazy.

    What great products they made back when?

    Good luck and good smoking.
     
  12. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good so far.........need finished product...............................sent to me!
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Well here are the results of my first chorizo..... I thought the sausage was very tastey....... The heat came back and was exactly what i was looking for..... I did the fry test before stuffing and no heat... I am looking for more of a  bitter smokier flavor..... dont know how to realy put it...... Might be better using chipolte powder and the spanish smoked paprika....... I also thought the meat inside would be more redder...... looks like the peppers didnt meld with the meat........ I thinking about doing a double cure next time and mixing more often before stuffing...... When I double cure I add cure and the seasoning and cure overnight then add the same ingredients again and cure over night again..........   I wont have to worry with this batch...... The neighborhood sausage eating club is drooling at my door step.......

    start off with some bear-veiw

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    Thanks for looking.....

    Joe
     
    Last edited: Aug 27, 2011
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's just freakin awesome Joe!
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks al..... I feel the same way about your prime rib..................[​IMG]
     
  16. Joe, you must be too fussy mate ! They look great, especially the sliced shot. May I suggest - try adding the spices mix to cubed meat, then overnight, then grind. If I wasn't on the other side of the Pacific. I'd be lining up for a taste..............

    Gus
     
  17. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow those are pro!
     
  18. Looking awesome.

    What was the grinder plate hole size, if I can ask? I like the large fatty chunks seen thru casings.
     
  19. I don't know what that stuff was that you gave me, but I want some more of it [​IMG]
     
  20. shtrdave

    shtrdave Smoking Fanatic

    It looks like you hot smoked it, May I ask at what temp you smoked at and what temp finish. It looks really good and I would like to make this, I think my guys at work would love it.
     

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