Chorizo

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tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
14,735
6,480
Attleboro,Ma
UMAi Spanish Chorizo
I used Pork Butt very lean cubed and partly froze
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Spice blend from there site
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Culture S-TPX with 2 Tbspn distilled water
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Ground then into the fridge
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Mixed by hand til they were numb
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Used my jerky Cannon
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Used 50mm Casing thanks to Steve H Steve H for giving them to me
Two sleeves filled
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Into the oven for 3 days to ferment
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Now the waiting game
Thanks for watching
Richie
 
UMAi Spanish Chorizo
I used Pork Butt very lean cubed and partly froze
View attachment 418934
Spice blend from there site
View attachment 418935
Culture S-TPX with 2 Tbspn distilled water
View attachment 418936
Ground then into the fridge
View attachment 418937
Mixed by hand til they were numb
View attachment 418938
Used my jerky Cannon
View attachment 418939
Used 50mm Casing thanks to Steve H Steve H for giving them to me
Two sleeves filled
View attachment 418940
Into the oven for 3 days to ferment
View attachment 418941
Now the waiting game
Thanks for watching
Richie

That looks like it will be great!
 
Chorizo is my favorite sausage!
I bet you will love it!
Al
Al your making it worse the wait that is,it smells great in the oven I rehung them so as to keep them off the bottom.Thanks for the Like I appreciate it
Richie
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John Thank you wife is away this keep me out of trouble LOL Thanks for the Like I appreciate it.
Richie
 
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Going to the fridge nicely colored and smell so good.
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Richie
 
Looks great, How'd you manage to snag the oven for 3 days?

Point for sure
Chris
 
Chorizo finished lost 45% of its weight.
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Have a dish in mind for this Friday dinner.
Richie
 
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