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  1. alamar

    Today's Chorizo Smoke

    They turned out Very Spicy just like they should be. Almost killed one of my co-workers this morning. Here is the sliced view.
  2. 20130321_104024.jpg

    20130321_104024.jpg

    • alamar
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    • Album: Today's Chorizo Smoke
  3. alamar

    Today's Chorizo Smoke

    Here they are in the smoker with the smoke just starting. I have a propane smoker so my temps are a little higher. The lowest I can go is around 180 so that is where I smoke at. I used cayanne powder from dried peppers. The total powder I used was half cup.
  4. 862073_2918377294338_1085341973_n.jpg?oh=0fb9c63ec

    862073_2918377294338_1085341973_n.jpg?oh=0fb9c63ec

    • alamar
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    • Album: Today's Chorizo Smoke
  5. 862977_2918080566920_989373720_n.jpg?oh=d48c3cd348

    862977_2918080566920_989373720_n.jpg?oh=d48c3cd348

    • alamar
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    • Album: Today's Chorizo Smoke
  6. alamar

    Today's Chorizo Smoke

    Hanging to dry. Will fire up the smoker in about a half hour or so.... Can't figure out how to get the pic rotated......oh well There we go....fixed it
  7. 20130320_131924a.jpg

    20130320_131924a.jpg

    • alamar
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    • Album: Today's Chorizo Smoke
  8. alamar

    Today's Chorizo Smoke

    They almost filled the meat lug
  9. 20130320_130532.jpg

    20130320_130532.jpg

    • alamar
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    • Album: Today's Chorizo Smoke
  10. alamar

    Today's Chorizo Smoke

    OK Here they are done stuffing and all linked up
  11. Today's Chorizo Smoke

    Today's Chorizo Smoke

    • alamar
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  12. 20130320_130139.jpg

    20130320_130139.jpg

    • alamar
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    • Album: Today's Chorizo Smoke
  13. alamar

    Today's Chorizo Smoke

    Did a Turkey yesterday, nothing special about that but the Grandson loves Smoked Turkey so who am I to say no. Today I will be working up 12.5# of Mexican Chorizo. Have a very nice spicy blend I mixed up last night that I will be stuffing in a short while. I will be using 36-38mm Hog Casings for...
  14. alamar

    sausage for a crawfish boil

    I would use Andouille as it is the traditional sausage for a cajun crawfish boil.
  15. alamar

    HELP with Collagen Casings

    Made up 10# of Maple Sage Breakfast Links. Let them stand for about an hour before twisting. Blew out the first link I twisted so I decided to tie them. That went much better.  Will tie them from now on....BTW the links came out great. 
  16. alamar

    HELP with Collagen Casings

    Thanks. I am going to stuff a little looser and then wait about 10 minutes before trying to link. If there si still a problem, then the twine will be employed.
  17. alamar

    HELP with Collagen Casings

    Did my first Collagen Casings last night with some 30mm Sweet Italians. I was having problems with them blowing out when twisting the casings. Only did 5 lbs but they were very frustrating. Should I make the mix a little wetter next time or should the stuffing be a little looser to allow for...
  18. alamar

    First Ever Summer Sausage

    Here is the recipe Smoked Summer Sausage: 15 lb. batch: ---------------------------------------------------------------------- 12    lbs. lean beef 3     lbs. pork 3     tsp. #1 cure 7.5   Tbsp. salt 7.5   tsp. coarse ground mustard seed 7.5   tsp. coarse ground pepper 6     tsp. Tones...
  19. alamar

    First Ever Summer Sausage

    The finished product....
  20. 711540_2758004925129_1984186021_n.jpg

    711540_2758004925129_1984186021_n.jpg

    • alamar
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    • Album: First Ever Summer Sausage
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