Colombian Chorizo

[I-am-Chorizo]

That is a bold plan and a very good one.

For mixing large batches, we have done up to 150 pounds or roughly 70Kg at a time. There are 4 of us and we just spread the ground meat out on a long table down the middle. Add the salt and cure #1 (as even as possible) and we all take a section and mix for protein extraction, this is where you start to se long strands in the meat and a small handful turned upside down will not fall from your hand because it’s sticky (do this before adding spices and fresh herbs) Then we add spices and herbs and mix to incorporate. Really not that bad of a job with enough people working.

Thanks a lot for your input. I'll added the salt and cure #1 first and extracted protein as suggested; massaging on a table. Then I seasoned and stuffed. I was able to accomplish today goals and our beloved chorizos are now hanging in a fridge...awaiting the glorious hour of smoking.

I attach a few pictures of the process.

 

[SmokinEdge]

Looks fantastic. Let us know how it turns out after smoke.

 

[BrianGSDTexoma]

First thank you for your help. I getting ready to break down the butt today. What temp do you smoke at? I will be using my MES40 with dust in mailbox. Also about what temp water for poach? I do have sous vide also. Do you prick holes in the sausage?

 

[SmokinEdge]

What temp do you smoke at?

130-140*

Also about what temp water for poach? I do have sous vide also.

For small batches I just use a large stock pot on the stovetop. Heat the water to 170* then remove from heat, place sausages in the water and monitor the temp to stay between 160-170F sausages will finish fairly fast, if all pork you only need to reach IT of 145F then cold water soak for 30-40 minutes then hang to bloom.

Do you prick holes in the sausage?

Yes, after stuffing prick all of the air pockets and gently rub to remove air. Just use a simple needle.

 

[BrianGSDTexoma]

130-140*


For small batches I just use a large stock pot on the stovetop. Heat the water to 170* then remove from heat, place sausages in the water and monitor the temp to stay between 160-170F sausages will finish fairly fast, if all pork you only need to reach IT of 145F then cold water soak for 30-40 minutes then hang to bloom.


Yes, after stuffing prick all of the air pockets and gently rub to remove air. Just use a simple needle.

Thanks again to you and everyone else for helping me on this journey! I am on my way. Meat cut up. I did like I do my breakfast stuff. Divide all the pieces from each section of butt over a sheet pan than the fat. I added some pork belly also. Got 4.5 Kg. I will grind and mix tomorrow than stuff and smoke Monday.

 

[JckDanls 07]

Thanks again to you and everyone else for helping me on this journey! I am on my way. Meat cut up. I did like I do my breakfast stuff. Divide all the pieces from each section of butt over a sheet pan than the fat. I added some pork belly also. Got 4.5 Kg. I will grind and mix tomorrow than stuff and smoke Monday.

Yup.. Your on your way...

I suggest to go ahead and start your own thread for this project...

 

[I-am-Chorizo]

Looks fantastic. Let us know how it turns out after smoke.

Hi Guys!

Just passing by to report that everything went Well with the 10kg batch. Thanks for the advice; it worked very well. I got about 138 chorizos.

By the way, I was able to upgrade the DIY smoker from cardboard to plywood

 

[02ebz06]

Nice batch!!! I bet they are tasty.

 

[crazymoon]

SE, Wow, Nice job on the chorizo. Looks delicious!!!!

 

[SmokinEdge]

Hi Guys!

Just passing by to report that everything went Well with the 10kg batch. Thanks for the advice; it worked very well. I got about 138 chorizos.

By the way, I was able to upgrade the DIY smoker from cardboard to plywood

Very nice work. Everything thing looks really good. I like the improved smoker also. I know your customers were also happy. Very well done.

 

[SmokinEdge]

SE, Wow, Nice job on the chorizo. Looks delicious!!!!

CM, thank you, this is a very delicious recipe.

 

[Gonna Smoke]

Thanks again to you and everyone else for helping me on this journey! I am on my way. Meat cut up. I did like I do my breakfast stuff. Divide all the pieces from each section of butt over a sheet pan than the fat. I added some pork belly also. Got 4.5 Kg. I will grind and mix tomorrow than stuff and smoke Monday.

Well Brian, how'd this turn out?

 

[SmokinEdge]

Well Brian, how'd this turn out?

I’m glad you asked the question.

 

[DougE]

Hi Guys!

Just passing by to report that everything went Well with the 10kg batch. Thanks for the advice; it worked very well. I got about 138 chorizos.

By the way, I was able to upgrade the DIY smoker from cardboard to plywood

Nice work!! Like the upgrade to plywood as well.

 

[BrianGSDTexoma]

Well Brian, how'd this turn out?

Well the stuffing was a pain! I am having it for dinner tonight and will right it up after that.

 

[DougE]

Well the stuffing was a pain!

I promise it gets easier the more you do it, but I'm still not as fast as the guys I watch on youtube.