"REAL" Basque Chorizo - Page 2
SmokingMeatForums.com Top Picks
Personally, I like a bit more heat in my chorizo. But this batch seems to hit all the right chords with the rest of the family.
Next time I do this, I'll probably split the batch: to half, I would add more of the espelette pepper for the kick.
Another choice next time is to possibly use a coarser grind.
Edited by Couger78 - 11/9/11 at 2:29pm
Perhaps next time try 8mm plate for coarser texture. I did my first chorizos with 8mm, then second batch with 12mm. I liked the second batch better, but I guess it is personal choice. If you like it fine textured, then all is good.
Also did you rapidly cool them down with cold shower when taken out from smoker? That helps to keep them looking less wrinkly. Eventually they will wrinkle as they naturally lose the moisture, but for a while they stay nice and plump.
Next time I'll probably go for coarser—as that probably more closely matches the chorizo I had in Nevada.
I didn't cold-shower these—something I normally do after I hot-water poach a batch. Surprisingly, even a day or so later in the fridge, there's not much of the 'prune effect' going on as these links maintained they're plumpness. Next step is to 'food-saver' the majority and keep a few on hand.
Thanks for posting the pic, Cal. I wondered what those peppers looked like 'fresh.'
I had some of the chorizo this morning scrambled with eggs, onions, bell pepper, tomatoes and a healthy sprinkle of the powdered Piment d'Espelette on top for a little extra zing!
Tasty way to start the day!