Chourico Recipe?

[crazymoon]

I don't even bother as I live a stones throw from Fall River and I get all my chourico from Gene's Market,made in house.

I'm not trying to hijack this thread but the Fall River Chorico is awesome. I had a coworker who would go down there to visit his relatives and come back with 50 pounds of chorico for everyone and dozens of small spicy meat pies. It was a good connection for us while it lasted ,unfortunately my co-worker passed away. :(

 

[crazymoon]

The hand cut meat texture is a bit different. I make some Polish sausage as Lisiecka and Krakowska which has even larger pieces of meat but always has a small percentage that is fine ground to help bind it together. This makes for a good bite and well formed sausage. I’ll do it again that way, in any case this is delicious.

SE, Your Chourico looks good, I ended up ordering some from Fall River and it looks like yours. The large chunk style is the Chourico hallmark along with the unique flavor profile. I will be making some when my store bought stuff is gone following the recipe you posted.

 

[SmokinEdge]

Thanks CM, the recipe is delicious I hope you do give it a try.

 

[normanaj]

SE, Your Chourico looks good, I ended up ordering some from Fall River and it looks like yours.

What place? I get mine at Gene's which moved to Westport some years back.

 

[checkdude]

Looks great! The advantage of being retired is having time to play. And play I will.lol. thanks for the inspiration. I can taste it already.

 

[crazymoon]

What place? I get mine at Gene's which moved to Westport some years back.

Naj, I bought it through Amarals Market as they take paypal . The Chourico was made by the Acoreana Co.

 

[normanaj]

Naj, I bought it through Amarals Market as they take paypal . The Chourico was made by the Acoreana Co.

Been there many times. Great Portuguese market.

 

[crazymoon]

Been there many times. Great Portuguese market.

I also loved the Lebanese triangular meat pies out of Fall River, I would eat them until I was ready to burst ! :)

 

[normanaj]

I also loved the Lebanese triangular meat pies out of Fall River, I would eat them until I was ready to burst ! :)

That's how I am with Hartley's meat pies especially the pork.

 

[choochooman442]

Video quality is poor but watch these guys in Prague stuff by hand only and as fast as a mechanical one

 

[KeithLBPI]

Let's see how it goes.

 

[SmokinEdge]

I’m in for this ride. Looking good so far.

 

[KeithLBPI]

A bit later than promised but better than never!

Im thinking to smoke until 152 IT then ice bath. The article above has over 24hrs which definitely isn't happening lol. Aiming for 8 to 10.

I went a tad heavier on spices but not significantly. Ended up using 1 of the 10 pork shoulders I picked up with a little extra back fat. I did let it set in the fridge for 24hrs.

 

[SmokinEdge]

A bit later than promised but better than never!

Im thinking to smoke until 152 IT then ice bath. The article above has over 24hrs which definitely isn't happening lol. Aiming for 8 to 10.

I went a tad heavier on spices but not significantly. Ended up using 1 of the 10 pork shoulders I picked up with a little extra back fat. I did let it set in the fridge for 24hrs.

You should be golden. And yes 152 and ice bath. I have actually stopped using ice and just soak in cold tap water. It’s plenty to pull temps down below 100F then hang for an hour or two in open air and let them bloom.

Im excited for this finally.

 

[Fueling Around]

You should be golden. And yes 152 and ice bath. I have actually stopped using ice and just soak in cold tap water. It’s plenty to pull temps down below 100F then hang for an hour or two in open air and let them bloom.

Im excited for this finally.

I'm not sure OP location, but my Florida tap water is not cold. I need an ice bath to get temps down to the 50's.
Minnesota has cold water and I don't ice.

 

[KeithLBPI]

I'm not sure OP location, but my Florida tap water is not cold. I need an ice bath to get temps down to the 50's.
Minnesota has cold water and I don't ice.

SWFL here. Definitely iced down water for me.

Up at 1am about to pull the summer sausage. Chourico is at 149 so perfect timing as ill give them a bit longer.

 

[KeithLBPI]

 

[KeithLBPI]

My verdict. Spice level is good borderline high side. Salt is good. It's just missing something. It's close though.

Got to think about this.

 

[KeithLBPI]

I think the wine needs to be increased maybe to 1.5x. I'd also be interested in doing the black pepper weight to half with the other have white pepper. Cayenne just slightly down.

I think ill add the traditional bay leaves while it'd marinating for 24hrs as well.

 

[SmokinEdge]

My verdict. Spice level is good borderline high side. Salt is good. It's just missing something. It's close though.

Got to think about this.

All good news and nice work too.

For me, if you will now bag the sausage and rest it in the fridge for a day or two then try it again. The spices will change, mostly they will meld and at that point you will know exactly what you have. Any sausage out of the smoker will improve flavor quality with a day or three rest.