Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. I-am-Chorizo

    Even even more Colombian Chorizo

    Lol...The train of St. Rosano Chorizo doesnt stop :emoji_joy: :emoji_joy:
  2. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Fantastic! I'm sure you'll get aoutstanding results! I am about to start a 20 kilos batch.
  3. I-am-Chorizo

    Cubano Sausage Recipe

    Silently waiting for the outcome...
  4. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    So far I just count with a KitchenAid with the grinder attachment (3 plates), I think I'll try a longer sitting time with the Polish Approach (curing/sitting before stuffing) while I am able to get better equipement. Thanks a lot for the suggestions given!
  5. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thanks a lot! As suggested here, I've been reading A. Mariansky Book with growing interest. I feel I am starting to grasp the basics of the Making Sausage art.
  6. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Yeah...those are some unsalted Arepas. Just in case you are not familiar with the term, Arepas are Made of flour just like tortillas but, Unlike tortillas, the corn has not been "Nixtamalized" or treated with lime* resulting in a non-flexible that, according to the region, might vary in terms of...
  7. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thanks a lot for your encouraging words. I am glad I was able to give something in return for what You guys have generously shared with me.
  8. I-am-Chorizo

    Lisiecka style Kielbasa

    Here's the cut-shot! Does it look like Kielbasa? I liked the flavour and the texture, but (as I am used to 30%fat chorizo) I found it kind of lean and therefore a bit dry. Any feedback is well received.
  9. I-am-Chorizo

    Even More Colombian Chorizo

    Hello! I Checked the beans recipe and it is correct, however, it misses an important trick that will add thickness and color to the Dish. (Take out the carrot, some water, some beans and some plantain from the cooking por and blend it, Then put the resulting mixture back into the pot, mix it...
  10. I-am-Chorizo

    Lisiecka style Kielbasa

    My Mos honest answer is "I don't really know". Here in my cityI do not have the opportunity to choose since There are no specialized places, but I'll show You the sticks (the only ones bailable) and maybe You might Guess. I think I've just Been lucky.
  11. I-am-Chorizo

    Lisiecka style Kielbasa

    Here it is! They became intensely red...It's so beautiful 🥹
  12. I-am-Chorizo

    Even More Colombian Chorizo

    Wow! I am so excited about this post. It is an honour for me to see that the recipe has Been well received among experienced smokers. You are doing a great job. As we speak, I am in the middle of the critical process of smoking Kielbasa, but as soon as I finish...I could send You some...
  13. I-am-Chorizo

    My Weekend Meatapoluzza

    Impressive Sausage...I see with great joy that you also master the technique for "tostones" or "patacones" (not sure how you call them).
  14. I-am-Chorizo

    Lisiecka style Kielbasa

    As soon as I get out of office, I will settle matters with the smoker :emoji_laughing:
  15. I-am-Chorizo

    Lisiecka style Kielbasa

    Hi! Well...I did not use Oregano, but added paprika, and a touch of nutmeg. I hope it is still Kielbasa. Today it is 48hrs of hanging/curing so I'll be smoking in the evening...I think I'll get the Cut-Shot by tomorrow morning...for breakfast, hopefully. By the way...which would be a very...
  16. I-am-Chorizo

    Lisiecka style Kielbasa

    God I was scared...I could feel You had detected something wrong with the procedure 🥲
  17. I-am-Chorizo

    Lisiecka style Kielbasa

    Tried My Best with a 3mm plate for the fat and the beef, a 6mm plate for the class II pork and knife-cubed the lean loin. Mixed in the KitchenAid with the salt and the cure#1 at a very low temperature. Once I got unquestionable signs of protein extraction, tossed the spices in...did I screw it?
  18. I-am-Chorizo

    Lisiecka style Kielbasa

    The die is cast!/ I hope I did well/ The cut shot will tell/ 😬😬😬 Thanks for your generous advice.
  19. I-am-Chorizo

    Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

    Lol...what do You think I've been doing the whole Day? 🤣🤣🤣 That's right...Kielbasa! Right now they are hanging in a dedicated fridge at 16C°...can't wait for the smoking and the cut shot to see wether I did a good job or ruined 2kg of meat 😬
  20. I-am-Chorizo

    Lisiecka style Kielbasa

    My God! Thanks a lot for your timely feedback. Now I feel ready...this is My first time trying a non-colombian Sausage.
Top Bottom
Back
Clicky