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  1. I-am-Chorizo

    Butifarra Soledeña

    I am from Barranquilla...it is mostly known by its Big Carnival and for being Shakira´s birthplace, it is very close to Cartagena. What was the butifarra you tried like?
  2. I-am-Chorizo

    Butifarra Soledeña

    It is great that you liked the video and expanded the insight on butifarra with the video. I think butifarra is a wide concept that comes from Spain and, as someone stated here, has a Direct arab heritage. The video refers to a butifarra, but I think it is not talking about the local "Butifarra...
  3. I-am-Chorizo

    Butifarra Soledeña

    It really is...Quite demoralizing if you get to make hundreds of them :emoji_joy: It is mostly a social street snack, they are sold in corners and people stand in front of the butifarra stall eating and talking or if a butifarrero happens to pass by, you eat a service of butifarras and exchange...
  4. I-am-Chorizo

    Butifarra Soledeña

    You are right...I think I should have left Cure#1 out of this business but wasn't too convinced. I cooked everything and packed right away after the cold shower because I thought cure #1 would give butifarras a pink color that in this particular recipe is totally undesired.
  5. I-am-Chorizo

    Butifarra Soledeña

    Lol...what are these? are they...testicles? :emoji_astonished:
  6. I-am-Chorizo

    Butifarra Soledeña

    Interesting! Yeah, the ants are a very (I'd say extremely) local delicacy from Bucaramanga. Sello Rojo is a staple brand here, however, it surprises me the "Whole beans" presentation...are we talking about coffee?
  7. I-am-Chorizo

    Butifarra Soledeña

    Here are a few pics more. I think I missed important photos of the process but I am sure this recipe is no challenge for you guys.
  8. I-am-Chorizo

    Butifarra Soledeña

    Quick Briefing: In the northern region of colombia, there is a small municipality called "SOLEDAD" that literally tranlates "SOLITUDE" in English. Soledad is not a very developed town, in fact, most neighbors make fun of Soledad's high crime rates, political corruption, India-like transportation...
  9. I-am-Chorizo

    Come to me boys! What's the Best move here?

    Here's the results! I had to improvise a little bit but I think I hit the mail and got the ham 😅
  10. I-am-Chorizo

    Sausagefest 2024 - What are your favorite sausages?

    Put some Jalapeño into the chorizo...🤣🤣...I did a few days ago. Turned out just fine!
  11. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Well...after 14 days here is My bacon stick. Slicing tomorrow. I also Made a few St.Rose+Jalapeño chorizos with the resulting trimmings from the Ham project and spare meat from former batches. 🤗
  12. I-am-Chorizo

    Come to me boys! What's the Best move here?

    Sounds like I am poisoning myself with nitrite 🤣🤣🤣
  13. I-am-Chorizo

    Come to me boys! What's the Best move here?

    I dare to Say that about Two inches thick...maybe a bit more...But doesn't reach the 3 inches.
  14. I-am-Chorizo

    Come to me boys! What's the Best move here?

    I get it...I injected according to your instructions but I am a bit hesitant about adding more Cure. Did You take into account that My cure has a 12% nitrite concentration? 😬
  15. I-am-Chorizo

    Come to me boys! What's the Best move here?

    Omg...I hope I did not screw it! Here it goes (in the order I dissolved them): 10 lt cold water 50 GRS Sodium Trypoliphosphate 500 GRS salt 50 GRS Cure#1 220 GRS sugar 10 GRS Sodium Erythorbate Now I am wondering how long they should remain There.
  16. I-am-Chorizo

    Come to me boys! What's the Best move here?

    The way they label meat cuts from supermarket to supermarket here in Colombia is a joke, this one in particular was labeled as something that I could translate like "Budget pork pulp"...anyway...I'll attempt the ham and not the Buckboard bacon this time. 🤣 I hope my dear friend @SmokinEdge...
  17. I-am-Chorizo

    Come to me boys! What's the Best move here?

    I wasn't able to determine where it comes from...still don't know...at first It seemed to me like it was coming from the leg but when I trimmed it, It looked to me like a butt. That's one of the reasons why I asked what the Best move could be.
  18. I-am-Chorizo

    Come to me boys! What's the Best move here?

    Dear Fellows! I Finally came across Two Nice pieces that, in my opinion, have the potential to become Two beautiful round pieces of cured-smoked-glazed ham, a plan that I've dicussed with @SmokinEdge . On the other hand... something tells me that Buckboard bacon as @nlife suggested is a better...
  19. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Definitely gonna try this in a week. Can't decide whether Bag or no Bag 🤣🤣🤣
  20. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    No dry cure for Buckboard bacon or You use the bag just as a protective measure?
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