Freshly Stuffed CHORIZO.

Discussion in 'Sausage' started by meat hunter, Feb 2, 2010.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    ?
     
    Last edited: May 26, 2010
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great idea on the foodsaver bags - I use mine for all kinds of wierd stuff - I used to have a big problem with tubes of glue drying out and now I stick them in and vac seal them and get to use more of the glue!!
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thats pretty cool. Food saver bags have all kinds of uses if you think about it. My buddy actually puts his firearms inside them with a big bag of silica and seals them and keeps them in his safe. I kid you not.
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good......what kind of organs did ya use? [​IMG] great idea on the bags!
     
  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    LOL, yeah, no organs on this one[​IMG]. I tell ya though, after reading a bunch of recipes, even some from some spanish web sites, some of them did call for the use of organ meat. I don't think I will go that route, not that I am opposed to it, but I think what I have here is pretty good, maybe a few tweeks. I really wanted to stuff these into sheep casings tonight but that didn't happen. The taste is absolutely fantastic, even the wife loved them, and that's rare, believe me. I definitely think next time I will go the red wine vinegar, and I believe this recipe needs some additional fat added to it. I'm up in the air about wheather to use beef fat or pork fat. I used the trimmings from spare ribs and I'd say the fat to meat ratio was about 80/20, 80 of course being the meat. Like we said last night, this may not be a true to style chorizo, but it is something that is for sure going to be made again and again.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    So would you share what you finally came up with as a recipe?
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    next time try 75/25 and there are many different styles.....also what is your use for it. here we don't use casings cuz we cook it like ground sausage, not links. i think that has a lot to do with the different styles as well. either way....nice job!
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I share your quest for a true style chorizo, our trials and errors seem similiar. Nice to know you're getting close to what you want. It's all good my friend.
     
  9. morkdach

    morkdach Master of the Pit OTBS Member

    what he said^^^^^^^^^^^^^^^^^^^^^^^^.
    i really like the color[​IMG]
    mine always tastes ok just bland in color[​IMG]
     
  10. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    ?
     
    Last edited: May 26, 2010
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks a bunch for sharing this
     
  12. jerrykr

    jerrykr Meat Mopper

    Good idea with the food saver "casings". Looks really good.

    In the strange uses for food saver dept., i had to ship my digital camera to be repaired. I vac sealed it. The repair guy re-sealed it in the same bag before he sent it back to me.
     
  13. chefrob

    chefrob Master of the Pit OTBS Member

    az
    your next one looks like it is going to be pretty good as well!
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off thanks for the recipe. I really like your casings and I thought the hog casing were alittle tough to chew these might just need soem really high heat to smoke them. I like the sounds of the recipe for I made some chorizo sausage the other day from rytec's book and it wasn't really good it called for some white wine in it so I will try this one for chorizo next time.[​IMG]
     

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