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  1. I-am-Chorizo

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Dear SMF fellows, This is my first contribution to the forum. I Apologize in advance for any inaccuracy since I am new to sausage making and English is not my First Language. I do not feel totally comfortable with the names of the pork cuts. Brief Rundown: Santa Rosa de Cabal is a small town...
  2. I-am-Chorizo

    What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.

    Greetings! I use the KitchenAid for grinding and stuffing (It's all I have) and it is okay for me since I have no experience with other equipment. I've had both attachments plastic and metal and I think the metal is better and stuffs decently. I must add that the stuffing process is a...
  3. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    After seeing what you guys do here, I want my chorizos to look like the sausages you present here. I'd be more than happy if I could achieve a unified/binded texture between the ground ant the minced pork. I am also following your advice for the 2.5 GRS cure#1 for 2kg pork. Was wondering wether...
  4. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    Hello There! As a general rule, here, In Colombia we do have a difference of terms. Within the category of "Sausage" we include all that is emulsified, if it s not, then we call it directly a "Chorizo" with two big regional exceptions that are "Longaniza" and "Butifarra" those two are neither...
  5. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    How can I ensure good protein extraction here... I mean...with the mince. I was just going to season and mix/massage the ground and the minced pork at a very low temperature until I get the sticky texture. Is there anything else I can do?
  6. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    This looks amazing. The result with each techniques are noticeable. I wanted to eliminate the crumbly texture from my chorizos. Not saying it is totally undesirable, but everyone's at home liked the new result that came in our last batch with cure#01+better protein extraction. I've learned a...
  7. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    Hello There! This is the plan I've Been thinking to stick to for the next batch. I'm Gonna use 2kg pork I am going to grind and knife chop 50-50 3 tsp orégano 1 Tsp Black pepper Two or three sticks of Finelly chopped scallions* 5 smashed to puree-like texture garlic cloves 26 GRS salt 3 tsp...
  8. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    Thanks a lot for the book recommendation. I place the smoker on top of a grill, light some charcoal and when it is done, I progressively add sticks of lumber. The Challenge is to manage vents in a way that temperature remains between 70°C and 80°C during 2-3 hrs...It's crazy. I have noticed...
  9. I-am-Chorizo

    Greetings from Colombia

    Thanks a lot. Just posted some. Any feedback is welcome.
  10. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    Thanks a lot. I'll try to summarize it all: -Hot dogs aside... Are there any formal diferentes between chorizo and sausages? What I got after following some the forum directions seems to me a rather sausage-like product. - I'd love some suggestions for choosing a budget friendly smoker since...
  11. I-am-Chorizo

    Chorizo or Sausage? Help a newbie!

    Hi Everyone! I am totally newbie to the forum. Started making fresh chorizo a year ago with nice and tasty but felt there was something missing. Randomly looking for information so that I could improve, I found this forum and after a few days of careful reading I tried following a several of...
  12. I-am-Chorizo

    Greetings from Colombia

    Hello Eveyone, Colombian Guy here. Started making my own chorizos a year ago and since then, my passion and desire to learn about this art have grown a lot. Don't really know how I ended up finding this forum (I think it was a happy random accident) but after a few days of careful reading my...
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