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Freshly Stuffed CHORIZO.

post #1 of 14
Thread Starter 


Edited by Meat Hunter - 5/26/10 at 9:33am
post #2 of 14
Great idea on the foodsaver bags - I use mine for all kinds of wierd stuff - I used to have a big problem with tubes of glue drying out and now I stick them in and vac seal them and get to use more of the glue!!
post #3 of 14
Thread Starter 
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.
post #4 of 14
looks good......what kind of organs did ya use? PDT_Armataz_01_12.gif great idea on the bags!
post #5 of 14
Thread Starter 
LOL, yeah, no organs on this onebiggrin.gif. 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.
post #6 of 14
So would you share what you finally came up with as a recipe?
post #7 of 14
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!
post #8 of 14
I share your quest for a true style chorizo, our trials and errors seem similiar. Nice to know you're getting close to what you want. It's all good my friend.
post #9 of 14
what he said^^^^^^^^^^^^^^^^^^^^^^^^.
i really like the colorPDT_Armataz_01_37.gif
mine always tastes ok just bland in colorPDT_Armataz_01_12.gif
post #10 of 14
Thread Starter 


Edited by Meat Hunter - 5/26/10 at 9:34am
post #11 of 14
Thanks a bunch for sharing this
post #12 of 14
Good idea with the food saver "casings". Looks really good.

In the strange uses for food saver dept., i had to ship my digital camera to be repaired. I vac sealed it. The repair guy re-sealed it in the same bag before he sent it back to me.
post #13 of 14
your next one looks like it is going to be pretty good as well!
post #14 of 14
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.PDT_Armataz_01_37.gif
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