- Feb 3, 2009
- 1,720
- 14
Freshly Stuffed CHORIZO.
- Thread starter meat hunter
- Start date
-
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- Feb 3, 2009
- 1,720
- 14
Thats pretty cool. Food saver bags have all kinds of uses if you think about it. My buddy actually puts his firearms inside them with a big bag of silica and seals them and keeps them in his safe. I kid you not.
- Feb 3, 2009
- 1,720
- 14
LOL, yeah, no organs on this one
. I tell ya though, after reading a bunch of recipes, even some from some spanish web sites, some of them did call for the use of organ meat. I don't think I will go that route, not that I am opposed to it, but I think what I have here is pretty good, maybe a few tweeks. I really wanted to stuff these into sheep casings tonight but that didn't happen. The taste is absolutely fantastic, even the wife loved them, and that's rare, believe me. I definitely think next time I will go the red wine vinegar, and I believe this recipe needs some additional fat added to it. I'm up in the air about wheather to use beef fat or pork fat. I used the trimmings from spare ribs and I'd say the fat to meat ratio was about 80/20, 80 of course being the meat. Like we said last night, this may not be a true to style chorizo, but it is something that is for sure going to be made again and again.
next time try 75/25 and there are many different styles.....also what is your use for it. here we don't use casings cuz we cook it like ground sausage, not links. i think that has a lot to do with the different styles as well. either way....nice job!
what he said^^^^^^^^^^^^^^^^^^^^^^^^.
i really like the color
mine always tastes ok just bland in color
i really like the color
mine always tastes ok just bland in color
- Feb 3, 2009
- 1,720
- 14
- Mar 12, 2009
- 14,477
- 58
First off thanks for the recipe. I really like your casings and I thought the hog casing were alittle tough to chew these might just need soem really high heat to smoke them. I like the sounds of the recipe for I made some chorizo sausage the other day from rytec's book and it wasn't really good it called for some white wine in it so I will try this one for chorizo next time.
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