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  1. I-am-Chorizo

    Rings and Wieners

    Yeah! I did a tiny fry test and I liked it a lot. Something suitable to make a really good hot dog or maybe a "Salchipapa". I am smoking them tomorrow morning for about an hour and Then cooking them in hot water (all this according to Mariansky's book). Is this the Best thing to do?
  2. I-am-Chorizo

    Rings and Wieners

    It's Been a painful Journey without the right equipement. But I feel I've already overcome the hardest part. Tried my best to get good frankfurters. Time Will tell 🥲 Here, My emulsion attempt and the stuffed sausages.
  3. I-am-Chorizo

    Rings and Wieners

    Good Morning guys! Here's My update. With it flaws this what I have done so far: Divided lean and fat and froze Ground both separately in 5mm or so plate Added salt, cure and S-E to lean meat, froze and ground again through 3mm. Ground fat again separately through 3mm Put everything on the...
  4. I-am-Chorizo

    Rings and Wieners

    When does protein extraction happen here? 🥲...I just don't want to screw it.
  5. I-am-Chorizo

    Rings and Wieners

    Thanks for your answer. 1. Chill to the point of freeze between passes? 2. Should I grind everything together? I mean...fat and Lean? 3. Should I add the salt and cure salt after the 3 grind pases? 4. When should I toss the seasoning in? @SmokinEdge recipe is pretty clear but I am not sure...
  6. I-am-Chorizo

    Rings and Wieners

    As it is a first attempt, I am doing just 1.5 kg. And the smallest plate is 3mm.
  7. I-am-Chorizo

    Rings and Wieners

    Off from work went to the nearest butcher...thought I was all set, but found an obstacle here. Do not have the mighty juicer. How can I get the emulsion? All I have at hand is a KitchenAid and a small home-grade pulse Food processor. Is everything Lost?
  8. I-am-Chorizo

    Rings and Wieners

    Mindblowing to me! only thing I do not have at hand is sheep casings. Can I use the regular pork casings I use for chorizos? I mean...besides having a thicker sausage, will there be any other change?
  9. I-am-Chorizo

    Hot dogs

    Wandering around the subforum for a straightforward hot dog recipe. Dear @SmokinEdge could you guide me to find the right thread? Thanks in advance. PS: Haven't had the time to put my hands on whole pork leg for the ham project.
  10. I-am-Chorizo

    First batch of Brats

    I am going to need this recipe dear Sir.
  11. I-am-Chorizo

    Dave In AZ Santa Rosano Chorizo with video, yet another St Rose Sausage, it's great!

    Wow! What a beautiful Job you have done there. I am really happy to see it in a YouTube tutorial, avaliable for everyone. With all respect, I'd like to suggest a correction. My Country is "Colombia" not "Columbia"...and people from Colombia, are "Colombian" not "Columbian" :emoji_wink: It is a...
  12. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Thanks a lot!
  13. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    My apologies to @geostriata for using his Thread as a platform for a non-sausage related question. @SmokinEdge The curing bug has bit me hard...I am thinking about getting a pork leg (or part of it) curing it and making as beautiful cooked ham nad have several questions about it. Where in the...
  14. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    By the way, I attach some pictures of my 20KG batch. It was an insane load for 2 people and my small DIY smoker. Eventhough my mix is similar to @HushyQ , I think the texture ended up being quite different. Take a look!
  15. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    This looks a lot like my first chorizos, the texture, I mean. But no idea which could have been the issue. I can't be 100% sure it was the tenderloin, but when I have used it in chorizos, I always got disappointing results. I don't use it anymore in spite of being a cheap lean cut. I blame it...
  16. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Hello Guys! I join the chorizo party! Here are my 20kg of Colombian Chorizo with a few questions in retrospective. The process is in the curing stage so far. I am stuffing today evening. I expect to get about 250 chorizos. Here I attach some pictures of the mixture before protein extraction...
  17. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Hello There Very interesting findings and very thoughful chorizo analisis. It surprises me the fact that you find little difference between the all-ground and the Minced-Ground version. I'm at pains because I think that I might have misused language here. By mincing I mean knife-chopping small...
  18. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    I think I might have made mistakes with the translation and what I used is the Long green onion and chives. Anyway, I don't think it has a significant weight in the final result.
  19. I-am-Chorizo

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Wow! What an honor it is to have my initial recipe reproduced, improved and accepted among experienced Sausage makers. I must say you have done WOW! what an honor it is to see my recipe reproduced, improved and shared among experienced smokers. I must say you have done an impecable Job in...
  20. I-am-Chorizo

    Even even more Colombian Chorizo

    That is right! I used what we call "Cebolla larga"/Green Onion and a smaller or finer version "Cebollín" that I translate into english as Chives or Scallions...Not sure if I am correct in the translation. I have also noticed that most of you guys take the all-ground way. You might want to...
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