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Rainy days sausage........Chorizo and Summer sausage

post #1 of 9
Thread Starter 

Last week we were rained in for a few days so I decided to make some cold smoked Chorizo. I wasn't able to get pic's of the prep. but the recipe is from the book CHARCUTERIE. I used the Mexican Chorizo recipe and added cure ( he does have a recipe for cold smoked Chorizo also).

 

 Links just drying getting ready for smoke.

 

Links in the smoker. It was very cloudy and humid so I wasn't real sure how this was gonna work. Cold smoke for about 8 hrs..

 

 

After the smoke doing the blooming thing.

 

 

 

I grilled a couple just to sample and I was pretty happy with the results,.... the wife liked them also...always a plus.

 

 

Here's the money shot. They had a really good spicy flavor without being to hot.

 

 

Still raining so I decide to make some summer sausage ( this is my second attempt).  This is all beef and is fro0m Len Poli's recipe for the most part.

 

 

 Just hanging around drying. The weather cleared a good bit so I put them in the smoker to dry quicker.

 

 

Then I did a heavy cold smoke ( using 2 lrg. mazes for about  2 hrs.)

 

 

 

 

 

Turned up the heat and smoked (still with the heavy smoke) for about 7 hrs. till temp of 150F.

 

 

Here they are blooming for about 3 hrs. I then hung them in the frige overnite.

 

 

Here's the money shot. These really came out good. Much better then my first batch and I think I'll stick with this recipe for a while.

 

Thanks for looking. Suns out so gotta get busy in the yard.

 

GEAUX TIGERS!!

post #2 of 9

Looks great from here,,,, Nice job :points:

 

A full smoker is a happy smoker 

 

DS
 

post #3 of 9

Awesome looking sausage!

 

Nice job!

 

Al

post #4 of 9

Great looking sausages!

 

Points

 

Disco

post #5 of 9
Thread Starter 

Thanks to all for the comments.

post #6 of 9

nice looking sausages there.

post #7 of 9

UJ, Nice job on the sausage !

post #8 of 9

Yes sir, good looking sausage for sure!

post #9 of 9
Thread Starter 

Thanks to all.

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