Internal temp for Chirozo

Discussion in 'Sausage' started by frassettor, Sep 10, 2008.

  1. frassettor

    frassettor Fire Starter

    I will be making a batch of chorizo. I plan on smoking it ( I will use instacure #1, and stuff it into 32mm hog casings), What internal temp should I cook it to?? This will be all pork.
  2. scotty

    scotty Smoking Fanatic

    Its similar to pepperoni i guess

    Bake or smoke at 185

    ° - 190° until an internal temperature of 150° is reached, this should take

    about 3 hours. If you choose to smoke pepperoni do so only after it is has been cooked and


    I copied this info. But this is how i did my pepperoni.

    The chrizo recipes say they are used fresh.
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I would go to 155° / 160° to eliminate any thought of trichinosis in the fat.
  4. richtee

    richtee Smoking Guru OTBS Member

    Again...Per Kutas 3rd edition.. <You should get this book if you plan on making sausages and cured meats>

    A dried cured chorizo can be made using and combination of lean meats or 100% pork butt. Grind all chilled meats 32-34°F thru 1/2" plate... Etc..

    Sausage is placed on smokesticks and allowed to ripen 3 days at 70-75° F, humidity 70-80%. Then dry for 15 days at 50-55° F, humidity at 60-70%

    Evidently the Cubans store in a container under lard.

    Soo... it's not cooked, nor smoked traditionally. But if you want to smoke it, I would wait the 3 days for aging before you wax the bugs in the Fermento with the high temps. An internal of 150 or so should leave the fat pretty intact.
  5. richtee

    richtee Smoking Guru OTBS Member

  6. mgwerks

    mgwerks Smoking Fanatic

    Spanish chorizo is actually a drier cured and smoked product, similar to a pepperoni. The chorizo used in Tex Mex and Mexican cooking is a chorizo fresco, a raw sausage mix. Don't ask me how I know...

Share This Page