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  1. I-am-Chorizo

    Colombian Chorizo Done

    Wow! You have made some really 1st class Colombian chorizos There. A lot of "fine tunning" in your process rendered great results. Congratulations!
  2. I-am-Chorizo

    Lisiecka style Kielbasa

    Good Morning! I posted this comment in another Kielbasa thread and dared to also post it here because I have received very helpful and accurate advice from You in My previous posts. I've Read several Kielbasa posts with great attention and I have Three very specific questions. I'd appreciate...
  3. I-am-Chorizo

    Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

    Hello guys and OP I've Read this post with great attention and I have Three very specific questions. I'd appreciate your input very much. 1. Is There a difference if I cure them for 24-48 hrs before stuffing (as You did) or I stuff and let them hang to cure 24-48 hrs? 2. Some Kielbasa...
  4. I-am-Chorizo

    Colombian Chorizo

    Hi Guys! Just passing by to report that everything went Well with the 10kg batch. Thanks for the advice; it worked very well. I got about 138 chorizos. By the way, I was able to upgrade the DIY smoker from cardboard to plywood🤣
  5. I-am-Chorizo

    Colombian Chorizo

    Thanks a lot for your input. I'll added the salt and cure #1 first and extracted protein as suggested; massaging on a table. Then I seasoned and stuffed. I was able to accomplish today goals and our beloved chorizos are now hanging in a fridge...awaiting the glorious hour of smoking. I attach...
  6. I-am-Chorizo

    Colombian Chorizo

    Really thinking about that protein extraction...What would be the best way? massaging all the mix or doing it in smaller batches? we have 4 hands available for the task.
  7. I-am-Chorizo

    Colombian Chorizo

    This is what I had planning (and we are currently executing). Here it is 15:37. Yesterday I bought the meat Right now, while I am at the office, mi wife is at home cutting and grinding. I plan to arrive home, season, stuff in natural casings and let the chorizos hang in the fridge (15-16 C°)...
  8. I-am-Chorizo

    Colombian Chorizo

    I was going to ask you for advice. Here is what happened: I took a few chorizos of my last batch and shared at work with some colleagues. Most of them suggested I should make a batch and sell it. In the middle of my sausage making fever I accepted and believed it was going to be a matter of 50...
  9. I-am-Chorizo

    Colombian Chorizo

    Hello There! Yes...the white pieces are tiny Chunks of minced fat. I minced 50% (lean & fat) but it is all a matter of preference. I'd suggest You go for it...I am starting a 10kg batch today😱. We can have fun and share experiences. I am a bit nervous cuz the biggest I had worked with is 4kg.
  10. I-am-Chorizo

    On the Edge of Trying Sausage Making

    Just Jump in! this is one of the noblest pursuits you could undertake :emoji_smile:
  11. I-am-Chorizo

    Colombian Chorizo

    I saw his recipe and I learned about him here; His job is very special and educational. From a very regional point of view, I think he used too much/too roughly cut green onion. Aside from that, his approach was correct. Another important aspect is the use of cure, binding and smoking...which...
  12. I-am-Chorizo

    Colombian Chorizo

    I think this is the batch with the red wine that looks very similar yours.
  13. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Very happy that You liked it! I already saw them in your post. Fantastic recipe interpretation, modification and execution. They look like authentic Colombian chorizos. Albert
  14. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    That's exactly it! Very Sorry if I misused the terms, but that's exactly what I meant.
  15. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thank You! Definitely...however, I think that the experience would be totally different.
  16. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Hello Mr. I've Been reading about the sodium erythorbate for Ham curing...am I missing something if I do not add it to My chorizo?
  17. I-am-Chorizo

    Colombian Chorizo

    Hello There! I Just want to say that I feel very honored that you found my recipe worth giving a try. I have learnt a lot in this forum and wanted to give back some of what I have received here. Your chorizos look awesome. Curiously, I had experienced the "Wine" addition with a former batch...
  18. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Lol for a perfect setting I'll have to ship you a block of "Costeño Cheese" and a few " unsalted Arepas".
  19. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Hello fellows! I followed the plan and finished the tasks of Smoking-Cold shower-Blooming at about 2:00 am. Today at about 7:00 I was Finally able to enjoy the results. I am extremely happy. I think that now, thanks to your techniques, I can control almost every importante aspect of My sausages...
  20. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Hello There! I don't know yet. Right now they are in the fridge. The 24hrs curing deadline finishes today at 22:00hrs. I think I'll be tasting them tomorrow for breakfast. So, if modifications to the plan should be Made...I think I am still on time. Hopefully I'll be posting the "chorizo cut"...
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