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
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
recipe per lb of meat
- ½ tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp chipolte powder
- 1/8 tsp fresh garlic
- ¼ tsp ground oregano
- ¼ tsp peppercorns ground
- 1/8 tsp cayenne pepper
- ½ tsp mortons TQ
- ½ tsp white vinegar
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