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.