Originally Posted by dls1
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?
Originally Posted by marvinonme
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.
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.