Cold smoked dry cured chorizo.

Discussion in 'Sausage' started by bratrules, Mar 24, 2012.

  1. bratrules

    bratrules Smoking Fanatic

    I just got through making another batch of dry cured chorizo but this time i cold smoked it for 3 days. and it came out amazing. this was my first time cold smoking something for such a long period of time. so believe you me i did my research. now this is a dry cured fermented sausage it contains both CURE#2 AND Bactoferm f-lc. So after i cold smoked it using AMNPS. ( oh i used oak & cherry pellets BTW) i hung it to finish curing at 58 degrees with 75-80% humidity in my cheapo curing chamber. heres what it looks like. 

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    Its very very good!!!!!
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks delicious!  What's your "cheapo curing chamber"?
     
  3. bratrules

    bratrules Smoking Fanatic

    A mini fridge with a temp controller and small fan. i call it cheap cause its not a fancy set up lol hey but it gets the job done. what i like about it is that humidity is very constant. I cant fit a whole lot in it but its enough for me and my family. For now lol. 
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    Nice! How long did it hang for?
     
  5. bratrules

    bratrules Smoking Fanatic

    A little over two weeks. Cold smoking it took it to a whole new level it just taste that good!! 
     
  6. solaryellow

    solaryellow Limited Mod Group Lead


    What did you use for paprika?
     
  7. bratrules

    bratrules Smoking Fanatic

    i used half sweet paprika and half hot smoked paprika. i didn't want to you all smoked paprika since a was going to cold smoke it. it might have been a little to much.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sausage looks good!...Have not seen you around in awhile hope all is well...JJ
     
  9. venture

    venture Smoking Guru OTBS Member

    Looks good from here?

    Good luck and good smoking.
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Hey brat.....X2 on the havent seen ya around.....Chorizo looks great.......................[​IMG]

    Joe
     
  11. moikel

    moikel Master of the Pit OTBS Member

    That looks identical to what I  buy from the Portuguese butcher 5 minutes from my house. They have been making it for 30 -40 years in this country. You have real skill.
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man it looks great nice color  .

    how did you feed the smoker for 3 days?
     
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Great!!

    How about a pic or 2 of your fridge setup?

    Todd
     
  14. gersus

    gersus Smoking Fanatic

    Wow! Looks great! Anyone have the taste-o-vision working yet?

    I too would like to see you're curing chamber. How do you adjust humidity?
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that chorizo sure looks good. I have a small refrig myself. Now that I got it back from the wife's office I might be able to use it for some drying meat.
     
  16. bratrules

    bratrules Smoking Fanatic

    Hey Jimmy/boykjo all is good on this side. hope all is good with you guys. Oh and i will post some pics of the chamber later today. and as for the smoking process i just started the AMNPS each morning and let it go till it was done. so it cold smoked for about 10-12 hours a day at 70-82 degrees.
     
  17. bratrules

    bratrules Smoking Fanatic

    So here is the pic of the curing chamber i promised. My cheap curing chamber lol

    [​IMG]
     
  18. hdflame

    hdflame Meat Mopper

    I have a little fridge just like that, and a second one, maybe a little bigger.

    Could you give a little info on where you got your fan and what kind it is?  Is it just a 110v computer fan? 

    How are you controlling humidity?

    I did some air dried country sausage this year and it turned out very good, but our winters are s o mild in NC anymore, that I'd like to make some using a fridge to make sure it stays cold enough.

    Where did you do your research on curing the sausage...book, online?

    Bobby
     
    Last edited: Mar 25, 2012
  19. bratrules

    bratrules Smoking Fanatic

    Well the fan is a regular old computer fan i set it up with some extra parts i had left over from a stir plate i made. Its 12v hooked to a 6v power supply. and as for humidity well this mini fridge has a little freezer unit and since its always around 56-58 it never freezes so i just wrap a super clean towel around the freezer unit. that keeps my humidity around 72-83% all the time. i just keep the door i little open to get some good air flow. also make sure every thing is super clean i use star-san which is for brewing but it works wonders here also. And as for learning how to cure sausage i just learn by doing hours upon hours of reading online mostly also check your local library. oh also the temp control is a unit that is used for brewing there not that expensive. hope that help if you got anymore questions let me know. 
     
  20. slownlow

    slownlow Smoking Fanatic

    Wow that looks amazing!!   Nice job.
     

Share This Page