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Internal temp for Chirozo

post #1 of 6
Thread Starter 
I will be making a batch of chorizo. I plan on smoking it ( I will use instacure #1, and stuff it into 32mm hog casings), What internal temp should I cook it to?? This will be all pork.
post #2 of 6
Its similar to pepperoni i guess

Bake or smoke at 185
° - 190° until an internal temperature of 150° is reached, this should take

about 3 hours. If you choose to smoke pepperoni do so only after it is has been cooked and

I copied this info. But this is how i did my pepperoni.

The chrizo recipes say they are used fresh.

post #3 of 6
I would go to 155° / 160° to eliminate any thought of trichinosis in the fat.
post #4 of 6
Again...Per Kutas 3rd edition.. <You should get this book if you plan on making sausages and cured meats>

A dried cured chorizo can be made using and combination of lean meats or 100% pork butt. Grind all chilled meats 32-34°F thru 1/2" plate... Etc..

Sausage is placed on smokesticks and allowed to ripen 3 days at 70-75° F, humidity 70-80%. Then dry for 15 days at 50-55° F, humidity at 60-70%

Evidently the Cubans store in a container under lard.

Soo... it's not cooked, nor smoked traditionally. But if you want to smoke it, I would wait the 3 days for aging before you wax the bugs in the Fermento with the high temps. An internal of 150 or so should leave the fat pretty intact.
post #5 of 6
Here ya go "king" LOL...some used ones available too!
post #6 of 6
Spanish chorizo is actually a drier cured and smoked product, similar to a pepperoni. The chorizo used in Tex Mex and Mexican cooking is a chorizo fresco, a raw sausage mix. Don't ask me how I know...
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