doing a test run on some chorizo (completed)

boykjo · Aug 29, 2011

SeanF said:
I don't know what that stuff was that you gave me, but I want some more of it

Hey Sean, I am so glad you joined SMF.......... This is the place....... Its like a second home...... man there are so many great people here..........

How about swinging over to roll call and introducing yourself so we can give you a proper welcome and dont forget to fill out your profile.....

That green egg should put out some awesome Q and we would love to see it............ That stuff was the jalapeno cheddar kielbasa..... Getting ready to make another 60 lbs this week.........

Joe

boykjo · Aug 29, 2011

shtrdave said:
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.

Hey Dave........ I cold smoked it with apple wood with my AMNS for about 2hrs.......Then I started out at 160 then an hr later temps moved up to 180 and stayed there and finished a total time of 4 hrs at internal temp of 158................. summer time I cant keep my temps lower..... Hope your buds enjoy...... It was tasty...... I have been doing sausage for about 20 yrs and I critique everything I do.................

Good luck and dont forget the qveiw

Joe

africanmeat · Aug 31, 2011

Joe you are a master of sausage making and this one is no different .

mkatts · Aug 31, 2011

OK, seriously, you people have got to stop doing this to me. Between you people here and a pregnant wife, I have loaded up 20 lbs in 6 months. After Nespas Pepperoni, this one is next!

this may be an ambiguous question, but does your recipe taste close to a traditional spicy chorizo that you find in a Mexican restaurant? I know there are many different styles of chorizo, that store bought chorizo that I found at Walmart is almost spot on to what a local Mexican restaurant here in Ohio uses. That is flavor I am looking for.

Either way, I am trying this out though.

Thanks again for adding to my waste line!

But hey, my doctor told me to watch my waste line, so i figured I better get it out there where I can see it!

boykjo · Aug 31, 2011

africanmeat said:
Joe you are a master of sausage making and this one is no different .

Thanks for the comp..........

mkatts said:
OK, seriously, you people have got to stop doing this to me. Between you people here and a pregnant wife, I have loaded up 20 lbs in 6 months. After Nespas Pepperoni, this one is next!

this may be an ambiguous question, but does your recipe taste close to a traditional spicy chorizo that you find in a Mexican restaurant? I know there are many different styles of chorizo, that store bought chorizo that I found at Walmart is almost spot on to what a local Mexican restaurant here in Ohio uses. That is flavor I am looking for.

Either way, I am trying this out though.

Thanks again for adding to my waste line!

But hey, my doctor told me to watch my waste line, so i figured I better get it out there where I can see it!

Hey mkatts. Unfortunatly I never had chorizo so I dont know what to compare it to..... Maybe I'll have to try some walmart stuff but I usually dont buy sausage from a chain...... If you are doing this recipe I would go with the chipolte powder instead of the chili powder

Good luck and dont forget the qveiw

Joe

mkatts · Aug 31, 2011

Will do!
When your in Walmart, it's in the cheese section next to the frigerated tortilla shells.
It's pretty cheap. I think it was $3 for I think a half pound.

bmudd14474 · Aug 31, 2011

Great job Joe

venture · Aug 31, 2011

I have seen some excellent Spanish and Portugese chorizos ( they spell it a little differently) that looked just about like that.

Nice job! Now for my taster?

Good luck and good smoking.

DanMcG · Jul 23, 2012

I'm going to give this a try, thanks for sharing it Joe.

chefrob · Jul 23, 2012

.......single grind through a med plate?

shoneyboy · Jul 23, 2012

Good looking Chorizo’s, great color and I bet if it tasted half as good as it looks, it is delicious !!!!

johnyd · Jul 24, 2012

Looks awesome! Will be trying your recipe ./...thanks for sharing

boykjo · Jul 24, 2012

DanMcG said:
I'm going to give this a try, thanks for sharing it Joe.

Cool, cant wait to see it.. I'll be doing some this week

chefrob said:
.......single grind through a med plate?

Yes Rob, i used a 5/16th" plate..... I rarely use a fine plate

Shoneyboy said:
Good looking Chorizo’s, great color and I bet if it tasted half as good as it looks, it is delicious !!!!

Thanks Mike........ I added it to my throwdown entry a few months ago..... http://www.smokingmeatforums.com/t/...matoes-and-topped-with-pecorino-romano-cheese

johnyd said:
Looks awesome! Will be trying your recipe ./...thanks for sharing

cool...............

shoneyboy · Jul 24, 2012

boykjo said:
     Cool, cant wait to see it.. I'll be doing some this week

     Yes Rob, i used a 5/16th" plate..... I rarely use a fine plate

     Thanks Mike........ I added it to my throwdown entry a few months ago..... http://www.smokingmeatforums.com/t/...matoes-and-topped-with-pecorino-romano-cheese

     cool...............

I thought I saw that before.....Looks even better with the shrimp !!!!!!!!!

ronrude · Jul 24, 2012

Man, that looks fantastic. i gotta try that one.

gersus · Jul 25, 2012

Looks prefect, you da man joe!

couger78 · Jul 25, 2012

Looks great, Joe!

This is a recipe I've added to my list to try. I've been searching for the 'keeper' chorizo recipe & this could be it.

I also like your two-step cold-smoke/secondary 'hot-smoke' process to finish. Made for great color in the final chorizo.

Coarse-grind looks to be the 'proper' way to go as well.

Thanks for posting this!

Kevin

boykjo · Jul 25, 2012

Couger78 said:
Looks great, Joe!

This is a recipe I've added to my list to try. I've been searching for the 'keeper' chorizo recipe & this could be it.

I also like your two-step cold-smoke/secondary 'hot-smoke' process to finish. Made for great color in the final chorizo.

Coarse-grind looks to be the 'proper' way to go as well.

Thanks for posting this!

Kevin

Cool. You will like it. I have upped my cold smoke time to bout 3 hrs or when the meat reaches ambient temp or you start to see the smoke color on the casing. I have a batch going now... will post by the end of the week. One thing about sausage processing if you look at what you were doing a year ago it probably has changed trying to get better at doing it all the time....

sam3 · Aug 13, 2012

Bumping this to the top.

I just made 10lbs of this over the weekend, using Joe's recipe and method. I'm very happy with the way it came out and it's presently blooming in the frig. Real nice color too.

I'll slice some up tonight and post a Q-view later.

doing a test run on some chorizo (completed)

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