Chorizo Qview

[bobbygee]

Here ya go fellas.My first attempt at chorizo sausage.I think next time I'll be a bit more picky with the fat.This tasted great but I think too greasy when cooked.

4 tsp cayenne,5 tsp garlic,1 tsp mexican oregano,2 tsp chili powder,1 tsp pepper,2 tsp paprika,3 TBL kosher salt,1 Cup apple cider

All linked up and ready for the grill

 

[driedstick]

Looks great good job I did not know they make a mexican oregano where do you get that?

 

[oldschoolbbq]

Mexican Oregano can be found at any Latin Food Store. You can't find a it , check on line at :

http://spicebarn.com/

 Good luck, good Smokinfg and...

 

[southernsausage]

That looks so good!!!

 

[bobbygee]

I got the mex oregano at a local supermarket (Wegmans) but honestly, there wasnt a huge difference compared to the normal oregano,(other than price) But than again, I've been told I have the taste buds of a goat...

 

[boykjo]

shoulder looks to be spot on with fat content...... How about a cooked shot....... Nice job

Here is a recipe to try next time... you wont be dissapointed

http://www.smokingmeatforums.com/t/110662/doing-a-test-run-on-some-chorizo-completed

Joe
 

 

[smokinhusker]

Looks pretty good and thanks for the recipe. 

 

[billyj571]

Looks awesome nice job.

 

[artisanbeard]

Looks good. I love Mexican Chorizo, but my favorite is the Spanish (Dry aged) Sausage...I cant wait until the house I'm building is done to set my curing cabinet/fridge back up to make some. 2 more months!!

 

[chefrob]

looks good...not too far off from mine (i use cumin, granulated onion and "chili colorado), and that shoulder looks good to me as far as fat. ever try to invert your casings? as far as oregano is concerned if yer making mexican food ya gotta use mexican over mediterainian and if same goes if yer making mediterainian food. the difference is the mexican oregano is more pungent and earthy and the mediterainian is mor subtle and floral.

 

[driedstick]

chefrob you have my attention what is chili colorado

 

[bobbygee]

Thanx guys... @Chefrob I'm curious, what is inverting your casings?

 

[BGKYSmoker]

Thanx guys... @Chefrob I'm curious, what is inverting your casings?

Inverting

To remove the whiskered appearance without sacrificing the strength and longer strands of knife cut casings the casing can be inverted (turned inside out).

 

[bobbygee]

Ahhh I see. So,when placing the casing on the tube, you turn inside out to get rid of those strings attached to the casing.Thanx for the info guys, I'll try that next time.

 

[scarbelly]

Great looking Chorizo 

 

[chefrob]

Thanx guys... @Chefrob I'm curious, what is inverting your casings?

 while flushing your casings at the sink you just push a little bit of the casing through the end and the let the running water help push it through. it takes some practice but gives you a much better presentation.

 

[chefrob]

chefrob you have my attention what is chili colorado

 i use 4 cups to 10 lbs of pork in my chorizo.....

8oz DRIED CHILI PODS, STEMS REMOVED

1 ONION, COARSE CHOPPED

1 HEAD GARLIC, PEELED

2 C. WATER

 

PLACE ALL INGREDINTS IN COVERED POT AND BRING TO A BOIL, REDUCE HEAT AND SIMMER 15 MINUTES. PLACE CHILIS, ONIONS AND GARLIC IN A BLENDER AND PUREE WITH RESERVED WATER UNTIL SMOOTH ANDDESIRED THICKNESS IS OBTAINED. RETURN TO STOVE AND SIMMER FOR 15 MNUTES AND SALT TO TASTE.

here is my chorizo recipe...

10# PORK GROUND

2 C. CIDER VINEGAR

2 T. GALIC POWDER

2 T. PAPRIKA

1 T. BLACK PEPPER

2 T. MEXICAN OREGANO

2 T. GRANULATED ONION

3 T. CUMIN

5 T. KOSHER SALT

3 T. NEW MEXICO CHILI POWDER

3 T. CHIPOTLE POWDER

4 C. CHILE COLORADO (RED CHILI SAUCE)

just a note...

this is a mexican chorizo and i use it to saute in bulk for eggs, beans, potatoes, etc. i normally do not stuff it but it can be stuffed.....if you do, i would recommend the use of cure #1 for safety reasons. i have stuffed and smoked this formula and it did turn out pretty good but i developed this recipe for "in the pan saute".

 

[driedstick]

Thanks chef I will put it my to do list

 

[bigkahunaranch]

Nice looking Chorizo, and a good recipe.

I use a recipe similar to Chefrobs, only I add some dried cilantro (love that stuff), alittle more Cumin (nice earthy spice) and I use smoked paprika also.

Down here in Texas, most gringos measure how good Chorizo is, by the amount of grease that runs down their chin when biting into some Chorizo.

 

[jnorth]

I'll have to try some of these other chorizo recipes, I've been rather happy with Ruhlman's recipe;

  #5 pork (~20% fat)

  1.4 oz kosher salt

  2 tsp ground black pepper

  1 Tbsp minced garlic

  2 Tbsp Ancho chili powder

  1 Tbsp Hot paprika

  1 Tbsp Chipolte powder

  .5 Tbsp Mexican oregano

  .5 tsp cumin

  3 Tbsp Tequila, chilled

  3 Tbsp red wine vinegar

Huh, so the 'strings' are just from the casings being inside out?  About 20% of the casings I get are that way, I just figured it was a slightly different part of the intestine.  I also occasionally get some that have the 'strings' attached to the sides, not dangling, so it ends up looking kind of like those big sausages in the netting.  Still tastes fine though.