or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › spanish chorizo
New Posts  All Forums:Forum Nav:

spanish chorizo

post #1 of 2
Thread Starter 

I'm going to make chorizo using Michael Ruhlmans recipe from his book Charcuterie. does anyone have suggestions on how long to smoke it? I'm planning on using hickory pellets and cold smoking before hanging to cure. Thinking about 3 hours. Is that about right?

post #2 of 2

Not familiar with Ruhlmans recipe but other chorizo recipes call for - Incubate for 12 to 48 hours at 70° to 77°F.
Cold smoke at 70° to 80°F for 2 hours.

Check this out for more info on various types of Chorizo. http://lpoli.50webs.com/Sausage%20recipes.htm#CHORIZO-FRESH

Let us know how you make out. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Info and Practices
SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › spanish chorizo