Good evening SMF.
I'm on vacation all week(if working from home counts as a vacation) and so will be doing a few smokes to prepare for the busy time ahead.
First up is a smoked version of my favorite little Chilean cocktail size sausages, choricillo.
This recipe is my slightly modified version of Chilean longaniza. In Chile, longaniza, chorizo, and choricillo are all the same sausage just with different sizes. The choricillo is what I will be making - the cocktail sausage size(made with sheep casings and less than 10cm in length).
4# pork trimmings. I use leaner trimmings, but shoulder should be fine.(Grind half through coarse/mid and half through fine)
1# pork belly (cube 3/4 of the belly into 1cm cubes, grind the rest through med.)
2 tbsp kosher salt
1 tsp cure #1
2 tsp ground cumin
2 tsp ground oregano
1.5 tsp garlic powder(or more depending on quality)
1 tbsp ground black pepper
2 tbsp Merkén*
1/2 cup red wine(I used Chilean Carmenere to keep authentic, but any red should work)
I was going to use some powdered milk(seen in the bowl closest to the meat) but decided not to at the last minute.
Meat is mixed and in the fridge to sit overnight. Will stuff and smoke tomorrow night.
Merkén is a Chilean spice that is mostly smoked crushed goat's horn chili(hot) with a little salt, ground coriander and sometimes ground oregano or cumin. It is not used in every longaniza but gives an extra authentic Chilean flavor. The spice in general is amazingly good on everything from potatoes to popcorn to fish to chicken and just about everything else I can think of. Spicy and smokey.
More to come tomorrow and throughout the week. Looking into possibly a Lebanon bologna made with ECA and cooked instead of fermented or another sliceable lunchmeat sausage.