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argentinian chorizo

post #1 of 4
Thread Starter 

Does anyone have experience making argentina style chorizo sausage? I have a couple of recipes which sound great, but I have never had them, and wonder how the texture and taste profile should be. Also what is the most common size for them? I know they are a fresh sausage that is usually grilled and served on a hoagie style roll. I plan on smoking mine lightly. Can anyone help?

post #2 of 4

 

I've never tried it either but here is a recipe to compare with what you've found already. let us know what you make and how you like it!

 

 

CHORIZO CRIOLLO / Latin American BBQ sausage

(Fresh sausage type, coarse mixture)

INGREDIENTS

 

Raw materials:

(calculated for 10 kg batch)

 

75.00 %

Pork meat trimmings

7.500 kg

 

20.00 %

Beef meat trimmings

2.000 kg

 

5.00 %

Pork back fat

0.500 kg

 

Extenders:

---

   

Additives:

 

(per kg of raw materials)

(total for 10 kg)

 

16.00 g

Common salt (refined)

160.00 g

 

Seasonings:

 

(per kg of raw materials)

(total for 10 kg)

 

4.00 g

Pepper, ground

40.00 g

 

3.00 g

Pepper, broken corns

30.00 g

 

3.00 g

Red wine

30.00 g

 

1.00 g

Cane sugar

10.00 g

 

1.00 g

Garlic, fresh

10.00 g

 

PROCESSING

 

CUT

Fresh meat trimmings into small pieces

 

MIX

Meat trimmings, additives and seasonings

 

GRIND

Mixture 5 mm

 

STUFF

Into natural hog casings (24-26 mm)

 

PORTION

Link to sausages of desired size (60-100 g)

 

STORE

Below +4°C, shelf life < 4 days

 

PREPARE

Fry in a frying pan or roast on a grill

 

post #3 of 4

Dan you might have missed this one, had to do a quick search and again I do not know if this is what/maybe needed

 

http://forum.sausagemaking.org/viewtopic.php?t=7814&highlight=argentinian+chorizo

 

HIH

 

 

post #4 of 4

How long you are going to smoke it and at what Tempe are you doing it?these recipe are for grilling there is no cure in them.

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