Recent content by I-am-Chorizo

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  1. I

    Cubano Sausage Recipe

    Silently waiting for the outcome...
  2. I

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    So far I just count with a KitchenAid with the grinder attachment (3 plates), I think I'll try a longer sitting time with the Polish Approach (curing/sitting before stuffing) while I am able to get better equipement. Thanks a lot for the suggestions given!
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    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thanks a lot! As suggested here, I've been reading A. Mariansky Book with growing interest. I feel I am starting to grasp the basics of the Making Sausage art.
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    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Yeah...those are some unsalted Arepas. Just in case you are not familiar with the term, Arepas are Made of flour just like tortillas but, Unlike tortillas, the corn has not been "Nixtamalized" or treated with lime* resulting in a non-flexible that, according to the region, might vary in terms of...
  5. I

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thanks a lot for your encouraging words. I am glad I was able to give something in return for what You guys have generously shared with me.
  6. I

    Lisiecka style Kielbasa

    Here's the cut-shot! Does it look like Kielbasa? I liked the flavour and the texture, but (as I am used to 30%fat chorizo) I found it kind of lean and therefore a bit dry. Any feedback is well received.
  7. I

    Even More Colombian Chorizo

    Hello! I Checked the beans recipe and it is correct, however, it misses an important trick that will add thickness and color to the Dish. (Take out the carrot, some water, some beans and some plantain from the cooking por and blend it, Then put the resulting mixture back into the pot, mix it...
  8. I

    Lisiecka style Kielbasa

    My Mos honest answer is "I don't really know". Here in my cityI do not have the opportunity to choose since There are no specialized places, but I'll show You the sticks (the only ones bailable) and maybe You might Guess. I think I've just Been lucky.
  9. I

    Lisiecka style Kielbasa

    Here it is! They became intensely red...It's so beautiful 🥹
  10. I

    Even More Colombian Chorizo

    Wow! I am so excited about this post. It is an honour for me to see that the recipe has Been well received among experienced smokers. You are doing a great job. As we speak, I am in the middle of the critical process of smoking Kielbasa, but as soon as I finish...I could send You some...
  11. I

    My Weekend Meatapoluzza

    Impressive Sausage...I see with great joy that you also master the technique for "tostones" or "patacones" (not sure how you call them).
  12. I

    Lisiecka style Kielbasa

    As soon as I get out of office, I will settle matters with the smoker :emoji_laughing:
  13. I

    Lisiecka style Kielbasa

    Hi! Well...I did not use Oregano, but added paprika, and a touch of nutmeg. I hope it is still Kielbasa. Today it is 48hrs of hanging/curing so I'll be smoking in the evening...I think I'll get the Cut-Shot by tomorrow morning...for breakfast, hopefully. By the way...which would be a very...
  14. I

    Lisiecka style Kielbasa

    God I was scared...I could feel You had detected something wrong with the procedure 🥲
  15. I

    Lisiecka style Kielbasa

    Tried My Best with a 3mm plate for the fat and the beef, a 6mm plate for the class II pork and knife-cubed the lean loin. Mixed in the KitchenAid with the salt and the cure#1 at a very low temperature. Once I got unquestionable signs of protein extraction, tossed the spices in...did I screw it?
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