Search results for query: chorizo

Did these a few weeks ago when Hatch chilis were in stores . All pork butt grind . AC Leggs Chorizo blend 111 used at 1 TBLS per pound . Did 2 cooks , one grilled and one on the stove . Making the sausage . Char the peppers over charcoal , steamed in a bag . Cooled , peeled and deseeded ...

Thanks to our new member @I-am-Chorizo As soon as I saw his post on his Colombian chorizo I knew I had to make some. I’m telling you it is fantastic, although I did tweak the recipe a bit as sausage makers will do. This is a rich and busy mouth bite but very welcome. What I changed. I used 1.5%...

...Into 165 degree water. Only took about 15 minutes to get to 150. Let rest for a day. Sausage is very good! Some strawberry pie without crust to finish I would like to thank everyone that helped me with this and @I-am-Chorizo for getting this started. Special Thanks to @SmokinEdge .

...do this but I still have another small 5 lb butt to grind so we'll see who gets the nod. I'm leaning toward the nooch but I digress. @I-am-Chorizo , @BrianGSDTexoma and @SmokinEdge, thank you all for the inspiration, but I think @I-am-Chorizo wins the kewpie doll for bringing this to the...

I pretty much followed the recipe with the adjustments @SmokinEdge made. I also left the cilantro out cause it tastes like soap to me. Not really many pics of the whole process along the way. Ground pork butt through an 8mm plate once, then mixed the cure and spices in. Veggies went in after...

...the names of the pork cuts. Brief Rundown: Santa Rosa de Cabal is a small town in the coffee producing region of Colombia. It is famous for chorizos which are proudly considered "Export Quality" by the town inhabitants. Chorizo from Santa Rosa is a pork sausage with mild flavor and a mix of...

@I-am-Chorizo original recipe started it on this thread, then iterated upon by @SmokinEdge over here, followed by @DougE over here and @BrianGSDTexoma over here. The Columbian St. Rose chorizo has taken the sausage subforum by storm, and I wanted to try for myself. I only made two minor...

...high but only if you like that flavor. Otherwise I like everything playing in the pool nice. Just great balance of flavors. This brings me to chorizo. I’m of Spanish descent and love all the flavors, but we aren’t from Mexico, like I said rather from Spain as settlers here in North America...

Hi Everyone! I am totally newbie to the forum. Started making fresh chorizo a year ago with nice and tasty but felt there was something missing. Randomly looking for information so that I could improve, I found this forum and after a few days of careful reading I tried following a several of...

Homemade Spicy Chorizo Tacos I love a good Chorizo, and I like it meaty, spicy and fresh. I'll take it plain, but prefer it garnished with cebolla, cilantro, salsa verde and a squeeze of limon. It's superb with papas and/or huevos, or added to many other dishes. Spicy Chorizo 3lbs Ground pork...

...with various tips as I went, which may be helpful or of interest to some, here is the video: This comes from a Colombian using name "I-am-Chorizo" on smokingMeatForums.com. He was proud of this local "export quality" sausage, and thankfully took the time to share it with us! It was tried...

Chorizo blend from my book of recipes What you'll need: 2 pounds of ground pork (I like using butt) 1/4 cup white vinegar 2 TBS vegetable oil 2 1/2 Tbs chili powder 2 1/2 Tbs paprika 1 Tbs cumin 1 heaping Tbs dried oregano (less if finely ground) 2 tsp granulated garlic 1 tsp each of salt and...

On another thread, the topic of acids on binding/texture came up and I realized that I haven't used any acids in my sausages. In addition, Chorizo came up and many of the Marianski recipes don't leverage cures for Chorizo. As such, I thought this was a good opportunity to play with my food and...

...needed for small batch sausage making, I have 2 small batches of snack sticks, now I want to try another one of my favorites, Spanish spicy Chorizo. It may be a difficult second sausage but thought I would ask anyway. Are there any suitable recipes out there for a 5 lb batch? I know there...

I just finished the last of my Johnsville ground Chorizo sausage. Can no longer buy it around here. It was the only one I tried that I really liked. Most to greasy and not great flavor. I might have to learn how to make. Any suggestions?

...many years just don't remember if I ever registered or not and had to create a new account. Bought the umai kits for pepperoni and Spanish chorizo. Followed the instructions except I used Fiesta curing salt which is cure #1 by mistake. I hung for two days in a closet at about 70 degrees...

I decided to make more sausage on Saturday - I saw an Argentinian Chorizo recipe I wanted to try, and a coworker at my new company likes the brats I made, so he ordered a gang of them. I altered the Chorizo recipe and added Cilantro to the mix. It added a good "herbaceous note" to the final...

Bread Flour 10% rice flour 65% hydration .02 ADY 1.5% Diastatic Malt 2.5% salt The Chorizo grease infused into the cheese, I don't know how much I liked the texture of the Chorizo (or lack of) but the grease was AWESOME. This was my 1st attempt to make a full 16" pizza in my Karu 16. Dough...

Made these yesterday, fermented overnight, now they're hanging in my cave.

Hey All, Seen an add for some chorizo at safeway for like 1.50 I like using sausage in my pasta. I usually just get signature select Italian sausage. Could i use the beef or pork chorizo instead?