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Lab Chorizo #2

post #1 of 16
Thread Starter 
I spent some time readjusting my spice mix, and cutting it down to use with just 1 pound of pork. I didn’t take pics of the grind because I was only interested in the taste and appearance, but I did included pics of the chorizo after 1 day in the fridge (so that the flavors could meld), and a pan fry.

The mix:
1 ¾ teaspoons of salt
1 tablespoon + 1 ¾ teaspoons of white vinegar
1 tablespoon Spanish smoked paprika
1-teaspoon red chipotle powder
1 teaspoon garlic powder
¼ teaspoon fresh ground Mexican oregano
¼ teaspoon fresh ground peppercorns
1 tablespoon + 1 ¾ teaspoons of water
1 pound of pork
Mix liquids and then add spices, slowing stirring until they dissolve. Finally add the mix into the ground pork and hand mix.

The flavors were more pronounced than the first batch. The color was darker out of the bag, but it lost a lot of the color when it hit the hot pan. Needs more paprika. The heat was good, it hits the back of the tongue and mouth slowly. It was too salty, so this recipe will take more tweaking than I thought, but it will be worth it in the future. The amount of liquid was not too wet and not too dry. Well, there’s always time for another tweak/batch. Thanks for your time amigos.
post #2 of 16
Gettin' it dialed in there Rich. Looks awesome just the way it is. Can't wait to see what it's like when you are finally happy with it.
post #3 of 16
Looks good Rich. Glad to hear that its coming along nicely. PDT_Armataz_01_37.gif
post #4 of 16
Looks good. Recipe sounds great. Thanks
post #5 of 16
Looks like your closing in on it well, Rich. The recipe sounds tasty and I appreciate your detailed comments. Once you get it dialed in I'm gonna have to re-start my lobbying for a meat grinder and stuffer PDT_Armataz_01_12.gif
post #6 of 16
Man that does sound good but you say it needs some tweeking. You say it not really too spicey but it will sneak up on you. Isn't that what you what flavor first then a hint of heat starting to come out near the end. Well I cann't wait for you to stamp your name on it. So keep on try in and I will check it out later.
post #7 of 16
Ah homemade chorizo, what could be better and the smell when cooking, I live in southern New Mexico and corrizo is a staple in our house, we buy Paytons chorizzo its the best , never though about making our own, may have to try it.
post #8 of 16
Thanks for keeping after it. I'm always looking for a better chorizo recipe.
post #9 of 16
Looks Great Rich, I like the idea of a recipe for a small batch...PDT_Armataz_01_37.gif
post #10 of 16
looken good keep on getten it.
i bought some at the store this weekend it was a beef tasted ok but im ready to make some good stuff keep us posted
post #11 of 16
What a shame Rich, now you have to make more sausages...poor fellow PDT_Armataz_01_12.gif
post #12 of 16
Rich, are you sure your not going to need some help eating that??? Theres a lot there.
post #13 of 16
Great job Rich you are a man after my own heart...Have you tried apple cider vinegar or red wine instead of white vinegar? It brings a different flavor to it. Thanks again for keeping your endeavors up to date...points.gif
post #14 of 16
Nice work in the lab rich and thank you again for these observations.

I like you style........PDT_Armataz_01_12.gif
post #15 of 16
Thread Starter 
I don't intend to bring up the heat, just back off on the salt and add more paprika in the hopes of getting more color that will stay with it when it's cooking. That's what I meant by tweaking, sorry for the confusion.
post #16 of 16
no confusion on my part i gots to make some but not salty.
so just waiting on ya to kick it up a knochPDT_Armataz_01_37.gif
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