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Chorizo with Qview

post #1 of 16
Thread Starter 

Made a small batch of Chorizo this afternoon. Started cold smoking about two hours ago and will finish with hot smoking on the Traeger. My new regulator did not come this weekend because of the snow. Old regulator for this unit will not get the wood box hot enough so I used the Blaz'n unit for the smoke instead. We'll see how it turns out.

 

post #2 of 16
Thread Starter 

Going on the Traeger for the finish hot smoke.

 

 

And ready for eating. Not the typical red color but still pretty tasty.

 

 


Edited by marvinonme - 2/9/14 at 8:01pm
post #3 of 16

Your chorizo looks nice, is that a Spanish recipe?  

post #4 of 16
Thread Starter 

It is indeed. I got it from the "Home Sausage Making" kindle edition on Amazon. Pretty spicy but that is okay with me.cheers.gif 

post #5 of 16
Quote:
Originally Posted by marvinonme View Post
 

It is indeed. I got it from the "Home Sausage Making" kindle edition on Amazon. Pretty spicy but that is okay with me.cheers.gif 

That's what I thought,

Cheers!  thumb1.gif 

post #6 of 16
Nice color.. Great job....
post #7 of 16
Texture looks perfect, did you double grind?
post #8 of 16

looks good . We love Chorizo Sausage

post #9 of 16

That looks great very nice job

post #10 of 16
Thread Starter 
Quote:
Originally Posted by bigbob73 View Post

Texture looks perfect, did you double grind?


Single coarse grind and mixed all the spices, wine and vinegar in by hand. The recipe had brandy in it as well which gave a little "bite" to the flavor. I ground a pork picnic roast that was probably 25% fat.

post #11 of 16
Thread Starter 
Quote:
Originally Posted by jrod62 View Post
 

looks good . We love Chorizo Sausage


We love Chorizo too. The wife says it turned out a bit too spicy for her so I'll dial back the chili peppers next time. I also think I hot smoked a bit too long (internal temp was 170) so I might modify that as well. 160 should be good enough?

post #12 of 16

Nice looking chorizo! Nice work.

post #13 of 16

Good looking chorizo; 160 internal should be fine. 

post #14 of 16

marvinonme,

 

Your sausage looks great and it sounds like you enjoyed it.

 

However, I'm puzzled because it doesn't look or sound like any Spanish chorizo that I've ever eaten or seen. Most traditional Spanish chorizo is dry cured for an extended period of time and never smoked. When it is smoked, which is common in the far Northern part of Spain, it's only cold smoked for an extended period of time and never hot smoked. Also, the 4 basic ingredients of all Spanish chorizo are pork, salt, garlic, and pimenton, or smoked Spanish paprika. Obviously, in various regions some minimal additional ingredients are added, but it appears to me that by the coloration of your sausage that pimenton/paprika was not a part of the mix.

 

Would you mind sharing the recipe?

post #15 of 16
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

marvinonme,

 

Your sausage looks great and it sounds like you enjoyed it.

 

However, I'm puzzled because it doesn't look or sound like any Spanish chorizo that I've ever eaten or seen. Most traditional Spanish chorizo is dry cured for an extended period of time and never smoked. When it is smoked, which is common in the far Northern part of Spain, it's only cold smoked for an extended period of time and never hot smoked. Also, the 4 basic ingredients of all Spanish chorizo are pork, salt, garlic, and pimenton, or smoked Spanish paprika. Obviously, in various regions some minimal additional ingredients are added, but it appears to me that by the coloration of your sausage that pimenton/paprika was not a part of the mix.

 

Would you mind sharing the recipe?


I would not mind sharing the recipe at all. However, I am down at the coast this weekend and do not have my Kindle with me. I followed the ingredients (mostly) from a recipe that I got from a "Home Sausage Making" book I bought at Amazon. The cold and hot smoking was totally an experiment. The hot smoking part was required because I did not have any "cure" to use at the time and did not want to get sick. I cold smoked just because I wanted to try the Vermont Castings unit I got from Craigs list. The propane regulator was broken so I used my Blaz,n smoker unit to generate the smoke. I've since replaced the regulator with a variable one and have yet to use the whole functioning package.

 

I agree with you in that it is not like any Chorizo I have seen or eaten either. I really like to experiment with cooking/smoking things to see what happens (some have turned out not so good). I'm cooking a brisket experiment today and we'll see how that turns out.

 

I will post the recipe when I get back home next week. Thanks for the response.

-Mike

:pot:

post #16 of 16
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

marvinonme,

 

Your sausage looks great and it sounds like you enjoyed it.

 

However, I'm puzzled because it doesn't look or sound like any Spanish chorizo that I've ever eaten or seen. Most traditional Spanish chorizo is dry cured for an extended period of time and never smoked. When it is smoked, which is common in the far Northern part of Spain, it's only cold smoked for an extended period of time and never hot smoked. Also, the 4 basic ingredients of all Spanish chorizo are pork, salt, garlic, and pimenton, or smoked Spanish paprika. Obviously, in various regions some minimal additional ingredients are added, but it appears to me that by the coloration of your sausage that pimenton/paprika was not a part of the mix.

 

Would you mind sharing the recipe?

 

Quote:
Originally Posted by marvinonme View Post
 


I would not mind sharing the recipe at all. However, I am down at the coast this weekend and do not have my Kindle with me. I followed the ingredients (mostly) from a recipe that I got from a "Home Sausage Making" book I bought at Amazon. The cold and hot smoking was totally an experiment. The hot smoking part was required because I did not have any "cure" to use at the time and did not want to get sick. I cold smoked just because I wanted to try the Vermont Castings unit I got from Craigs list. The propane regulator was broken so I used my Blaz,n smoker unit to generate the smoke. I've since replaced the regulator with a variable one and have yet to use the whole functioning package.

 

I agree with you in that it is not like any Chorizo I have seen or eaten either. I really like to experiment with cooking/smoking things to see what happens (some have turned out not so good). I'm cooking a brisket experiment today and we'll see how that turns out.

 

I will post the recipe when I get back home next week. Thanks for the response.

-Mike

:pot:

Here is the recipe as promised. I got this recipe from the Home Sausage Making book from Storey Publishing and written by Susan Mahnke Peery and Charles G. Reavis. I made some slight modifications and cold smoked for four hours, hot smoked to finish.

 

Approximately 5 pounds of Pork Picnic cut about 20-25 percent fat.

1 1/2 tablespoons coarse Sea salt

2 teaspoons freshly ground black pepper (medium grind)

Generous handful of fresh parsley, then finely chopped

1 teaspoon crushed red pepper

About 4 cloves Garlic, finely chopped

1/2 cup dry red wine (we used two-buck-Chuck)

2 tablespoons Brandy

1 tablespoon red wine vinegar

 

Freeze the pork for about an hour so it firms up prior to grinding. Coarse grind the pork. Combine all the spices and liquids and hand mix into the ground meat. Refrigerate (covered) for a couple of hours so the meat evenly absorbs all the flavors. Stuff into fresh hog casings.

:36: 

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