Apple smoked chorizo

I have 8 or 71lbs of butts to use up by the 28th so I took 4 or 35 lbs and did another batch of Chorizo today..... I went with my last recipe but switched up a few things (went back to richoso's types of peppers and I forgot one ingredient.. (White vinegar)  and used fresh garlic........What the hell.....

recipe per lb of meat

1. ½ tsp kosher salt
2. ½ tsp  smoked paprika
3. ½ tsp chipolte powder
4. 1/8 tsp fresh garlic
5. ¼ tsp ground oregano
6. ¼ tsp   peppercorns ground
7. 1/8 tsp cayenne pepper
8. ½ tsp mortons TQ
9. ½ tsp white vinegar

The other recipe

I used spanish style paprika. Here i used smoked paprika.

I used chili powder. Here I used chipolte powder

I used garlic powder. Here I used fresh garlic

Here I forgot the white vinegar in the meat

some pics

meat ground up and seasoned over night ready for the stuffer


chorizo out from the water bath


chorizo proofing over night in the fridge.. Will have some more pics tomorrow


Thanks for looking

Joe

They look Great. Where does the flavor profile fall, more like Spanish style or Mexican? Thanks for the Recipe...JJ

Looks great Joe, great color. Cold smoke and hot smoke?

Thanks for the recipe. I read your throwdown recipe with the chorizo, that's something I would really like to try.

Looks tasty Joe!

Very nice bouqet of sausages in the fridge - the beer is a nice compliment also.  ---- Yummy!

Those look great! Thanks for posting the recipe.

Hi Joe,good lookin stuff. Since I'm a newbee,tell me what,how, who, when, where, does the water bath come in. Thanks, Jim