ChefRob's Chorizo

[jimalbert]

Well, the SD card is at home so I cant post pics but I will add them later.  I decided to do a 10lb batch of ChefRob's chorizo and I followed the directions to a T.  I can also say that I  used the revised recipe that came later in his original post.  For anyone who has made this in the past I have a question.  How hot was it when you made it?  I made the chili Colorado sauce as described and I used 8oz of chile de arbol.  Well, it is certainly fine for me (pretty significant heat level), but for my wife and the kids it will be too hot.  The heat is not compromising the flavor at all.  I am just looking for a clue to determine if for some reason they were the wrong chile's in the package, or if the recipe had a substantial amount of heat for others.  I also can say the stems were already removed from the chile's but there were seeds and I didn't take the them out when I made it.  I may have to throw some extra ground pork in here to tame it slightly for the family.  Maybe start with one pound and go from there.  What are your thoughts?  Any help is appreciated as always.

Thanks,

Jim

 

[driedstick]

Try a fry test before hand and adjust spices then. Can't wait to see some pics sounds good. My wife and kids are the same.

 

[unionguynw]

Chile Colorado is mild. It is usually made using dried ancho and guajillo chiles. Chiles de arbol are super hot! :devil:

 

[jimalbert]

HAHAH.. I know that now... but in one of chefrobs post he mentioned those chile's.  Regardless it is really good except for a heat level that my wife will not be able to deal with.  Do you think If i add another 1 or 2 pounds of pork it will tame it?  Or do you think it will sacrifice the flavor too much just to tame the heat?

Jim
 

 

[chef willie]

HAHAH.. I know that now... but in one of chefrobs post he mentioned those chile's.  Regardless it is really good except for a heat level that my wife will not be able to deal with.  Do you think If i add another 1 or 2 pounds of pork it will tame it?  Or do you think it will sacrifice the flavor too much just to tame the heat?

Jim
 

Well, you could try splitting the hot batch and taming some of it down. In my experience this rarely works though....lol. You could then start adding until it's mild enuf for the family and cook off the rest for the guys at work or something. I have the same prob here...just made 'hot links' that weren't hot at all but at least she was able to eat them. Sounds like it may take more than a pound or two to tame down those de arbols.....good luck

 

[jimalbert]

Well, I think the final plan will be to split the spice recipe in 5th's since I did 10 pounds.  I will grind another 2 pounds of meat and season it with 1/5th of the original dry spice mixture (minus the cayenne) and forget about the chili Colorado.  That way I am still going to have a seasoned meat to mix with the hot stuff to maintain the flavor, just not the heat.  I am hoping this works cause as I said before its really good.

Jim 
 

 

[dschoemaker]

I only used 4 oz of Chile de Arbol, and 2 oz of ancho and guajillo.  Mine had a really nice heat to it, still pry a bit hot for normal people.  Wait.... does that make me abnormal?

Dave

 

[unionguynw]

"a bit hot for normal people." 

That's funny right there!

 

[jimalbert]

Well.... I did what I previously posted and mixed up 2 pounds of ground boston butt with 1/5th of the seasoning minus the cayenne and chili colorado and mixed that with the original batch that was a bit too hot.  Worked out very good.  Calmed it down just enough so my wife didnt have an issue.  Thanks everyone.

Jim
 

 

[smoking b]

Glad it worked out for you 

  It can be a real pain to turn the heat down sometimes once you already have it there...