Chorizo Help Please

frassettor

Fire Starter

Original poster

Nov 17, 2007

30

10

• Aug 28, 2008

• #1

I would like to make chorizo, but have a couple of questions.

First, I went on the sausagemakers website, and they have it there but it says it is a fresh sausage. It says that I don't need instacure#1, or soy protien concentrate. i would like to smoke this for flavor but dont know if I should seeing I'm not using any of these things.

Second...I went on PS Seasonings website and they have it also, I see theirs comes with the maple cure. I personally feel I can get "more bang for the buck" if I use the sausage Makers seasonings, so what do I do?

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Aug 28, 2008

• #2

Maple in chorizo? Ugh!

Per Kutas' third edition...dry chorizo 10 Lbs:
Pork butt
1 cup white Vinegar
4Tb Spanish paprika
3Tb ground cayanne
3 Tb ground garlic
3 Tb Oregano
2 ts CBP
2 ts Instacure #2
3Tb corn syrup solids
1.5 cups Fermento
1 C ice water
Cure overnight well packed in fridge.

Your choice.

Maple??? UGH!

Rytek Kutas 3rd edition is an invaluable resource to have... check it out.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Aug 28, 2008

• #3

As usaul, Richtee to the rescue.

 

jminion

Meat Mopper

OTBS Member

Apr 5, 2006

240

10

Federal Way, WA

• Aug 28, 2008

• #4

The maple flavoring would be in most case I have seen an additional packet of flavoring that you can use or not, as Richtee stated Maple Uck!!!

 

werdwolf

Master of the Pit

OTBS Member

★ Lifetime Premier ★

May 24, 2008

1,593

16

Northern Ohio

• Aug 28, 2008

• #5

What's Fermento?

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Aug 29, 2008

• #6

Right out of the book, Rytec's book that is.
Double click on the photo.

Hope this helps.
Ron

 

nogoer

Meat Mopper

Apr 30, 2007

153

10

Newtown CT

• Aug 29, 2008

• #7

Are you planning on making dried chorizo as in Spanish chorizo or fresh as in mexican chorizo like they use in mexican and tex-mex cooking? The recipe blend you use depends heavily on that question.

I've also found sausagemaker to be a little expensive for many of the basic ingreidents. Usually i buy from butcher-packer.com as they are considerably cheaper than almost everyone and most of the time carry more than other places too.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Aug 29, 2008

• #8

He had PM'd me about smoking the fresh stuff. I of course said you have to use the cured recipe, unless you plan on cooking it on the smoker, within a few hours.

Unless I'm freezing right after stuffing, whether cased or not, I cure my sausage meat.