spanish chorizo

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  1. B

    New guy looking for some tips

    Hey guys: Happy to be here. My name is Joe. Been smoking and grilling for a couple decades now, and I need advice for a new venture I'd like to conquer. Just bought myself an upright smoker, chiefly to smoke chorizo from an old family recipe I have. It's a 38-inch square chamber, propane...
  2. Cj7851

    Featured Smoked queso

    Been wanting to make some smoked queso for a while and finally got around to it the other day. I ended up throwing in a few cayenne and Hungarian wax peppers out of the garden. Talk about delicious this stuff was so simple but stupid good. It was also even better the next day after it sat...
  3. tropics

    Spanish Chorizo

    Found a small 5 lb. Pork Butt in the freezer on Wed, so Friday I de-boned & ground it. Pork Butt Used the KA to mix trying to keep my hands from aching Stuffed on Sunday This was 5 pounds On to today put them in the oven for an hour to dry the casings Set the smoker to 150°F in they went 3...
  4. Dafish13

    Umai Spanish Chorizo Troubleshooting

    I made Spanish Chorizo using the 50mm Umai casings and their recipe. I cured the sausage for 2 days before it went into the refrigerator for a targeted 40% weight loss. After 6 1/2 weeks it had only lost 38% and I lost my patience so I pulled it out. I cannot comment on the taste as I was too...
  5. S

    Spanish Chorizo Question

    Hey all! Here's a quicky for y'all. I made 5 lbs of Spanish chorizo about 4 weeks ago. It has been air curing in my closet without any attempt to regulate the temperature and humidity. The sausage does have curing salt #2 (1tbs) in it and a considerable amount of red wine for acidity. Here's the...