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  1. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    This is what they are looking like after 8 days of dry curing.
  2. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Oh no! My Friends @SmokinEdge and @nlife I am totally not in a hurry, I was just worried that, as they were two rather small pieces (barely 1kg the Two of them) , 14 days would be too much and I was going to "Overcure" them (if such a thing is possible).
  3. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Been flirting with the idea for weeks🤣🤣🤣...I did not Even know It existed until I started browsing the bacon subforum. Can You recommend a good thread to follow it? Pictures of the process are very encouraging for beginners.
  4. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    So...what I cured is technically bacon, isn't it? ...aren't 14 days a bit to much of dry cure time for those strips? (see pic)
  5. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Yeah, me too...that's why I wanted to pay a small homage to you with this thread. Navigating through the site, I've been able to see that you have helped (with great generosity) a lot of fellows to grow their confidence and jump into the pool of making quality meats. By the way, now that we are...
  6. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Now that you mention it, I fell for the "Selling issue" with the St.Rosano Chorizo and at the beginning it was kind of exciting but, as making sausages is not my business, everytime I get a 200 or 300 chorizos order, it is not fun anymore...it becomes an obligation and somehow loses attractive...
  7. I-am-Chorizo

    Need help with Buckboard Bacon and Ham

    OMG!...I am in for the feast! Can't wait to see the outcome!
  8. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Already happened...I couldn't foresee the upcoming bacon shortage🥲...But from now I Will be prepared. I think (but it all depends on your very personal bacon needs) that curing a 2k slab every other week Will guarantee a steady bacon supply at Home. Thanks for the advice!
  9. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    That was a Dry cure. Haven't tried the wet cure yet. Are There any meaningful differences in the final product?
  10. I-am-Chorizo

    SmokinEdge Bacon Doctrine

    Just wanted to thank @SmokinEdge for his guidance on Bacon. His clear, simple and precise instructions helped me to discover that I can actually make Bacon 🥹 I Will never come back to supermarket bacon... everyone is happy at Home!
  11. I-am-Chorizo

    Sausagefest 2024 - What are your favorite sausages?

    Witnessed
  12. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    It is curious because before getting to know the virtues of the smoking process I used to cook my chorizos in a charcoal grill (Being this the traditional method descended from heaven that most street vendors use) but after understanding smoking, I just toss them in a hot pan or my "plancha" for...
  13. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Respected Sir...In my regionally biased opinion (and those heretical collagen casings aside)...this is the Real Deal, this is Royalty! :emoji_laughing: I am glad that you could notice the texture vs all ground version. I hope more fellows embrace the conservative St.Rose sausage...
  14. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    OMG...this is gonna be good! Really wanna see that cut-shot
  15. I-am-Chorizo

    Rings and Wieners

    Finally got my Colombian-Style hot dog with top Quality wieners. Couldn't be happier.
  16. I-am-Chorizo

    Hot dogs

    I'd recommend You give it a second chance. I complained a Lot with My first wieners batch but in the end I was very happy with the results. I just have a kitchen aid and a small Food processor. Here's what worked for me: ♦️Three 3mm grinds (freeze and regrind is a must) ♦️Separate lean and...
  17. I-am-Chorizo

    Rings and Wieners

    Dear @SmokinEdge, I want to specially thank You for the help and assistance that You have given to me in several Sausage proceses. I am beyond happy with these wieners. Without your help I would have committed several mistakes. Here the final product and the cut-shot. Feedback is highly...
  18. I-am-Chorizo

    Rings and Wieners

    It's happenning guys! It's happenning! 🥳🥳 Take a look!
  19. I-am-Chorizo

    Dave in AZ Hotdogs

    Congratulations Dave. Impressive research job and very helpful for hot-dog fans who need guidance like me. Will There be a video?
  20. I-am-Chorizo

    Rings and Wieners

    I found it very hard... don't really know if I'll do it again or not because I liked what I got from the fry test, but all this work makes me think 🤣
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