Colombian Chorizo

[SmokinEdge]

Thanks to our new member I-am-Chorizo
As soon as I saw his post on his Colombian chorizo I knew I had to make some. I’m telling you it is fantastic, although I did tweak the recipe a bit as sausage makers will do. This is a rich and busy mouth bite but very welcome.

What I changed. I used 1.5% salt, .25% cure #1, I roasted a head of garlic Pryor to putting in the mix, I added sodium erythorbate . I rested the mix overnight in the fridge then added 60ml of red wine to loosen the mix up prior to stuffing. So I’m a little of the rail but in the direction I would go. All pork ground through a 3/8” plate. Then I smoked them.

Smoked for about 3 hours to an IT of 130F and into the poach pot to finish at IT of 150F

Did a cold water soak (no ice, it’s not needed) they are now hanging to bloom. Will eat these tonight. So very delicious. It’s a must try recipe.

The original recipe

https://www.smokingmeatforums.com/threads/santarosano-chorizo-st-rose-sausage.326769/

 

[gmc2003]

It sure does look good Eric. Enjoy your dinner.

Point for sure
Chris

 

[Fueling Around]

They're on the list as well.
Maybe this summer.

 

[SmokinEdge]

Bloomed and ready.

 

[indaswamp]

Beautiful! Post a cross cut pic. when you slice.....

 

[SmokinEdge]

Beautiful! Post a cross cut pic. when you slice.....

Will do a slice shot.

 

[Gonna Smoke]

That sure does look good, Eric...

 

[nlife]

I think I'm going to have to give this one a go when I get back from holidays. Wife has been wanting to do a Spanish rice dish like her grandma used to make back in the day. We have some decent chorizo from the local butcher, but this one looks pretty awesome. I appreciate I-am-Chorizo sharing the recipe.

 

[JLinza]

Man, that looks good. Nice job

 

[SmokinEdge]

The cut shot.

 

[TNJAKE]

Damn that looks fire!

 

[indaswamp]

The cut shot.

View attachment 695068

WOW!! That looks sooooo goooood!!! Love the extra coarse texture on that...

 

[nlife]

Just curious what the weight of the meat was. You mentioned that you added 60 ml of red wine. Was that per kg, or something else?

 

[jcam222]

Looks,tasty for sure

 

[SmokinEdge]

Just curious what the weight of the meat was. You mentioned that you added 60 ml of red wine. Was that per kg, or something else?

This was 1 Kg of meat.

 

[SmokinEdge]

Damn that looks fire!

I appreciate that Jake. Thank you.

WOW!! That looks sooooo goooood!!! Love the extra coarse texture on that...

It’s pretty amazing. I’m glad I drove in the ditch and added red wine, usually it’s the other way around, lol

Looks,tasty for sure

Thank you Jeff.

 

[I-am-Chorizo]

Thanks to our new member I-am-Chorizo
As soon as I saw his post on his Colombian chorizo I knew I had to make some. I’m telling you it is fantastic, although I did tweak the recipe a bit as sausage makers will do. This is a rich and busy mouth bite but very welcome.

What I changed. I used 1.5% salt, .25% cure #1, I roasted a head of garlic Pryor to putting in the mix, I added sodium erythorbate . I rested the mix overnight in the fridge then added 60ml of red wine to loosen the mix up prior to stuffing. So I’m a little of the rail but in the direction I would go. All pork ground through a 3/8” plate. Then I smoked them.

View attachment 695030
View attachment 695031
Smoked for about 3 hours to an IT of 130F and into the poach pot to finish at IT of 150F

View attachment 695032
View attachment 695033
Did a cold water soak (no ice, it’s not needed) they are now hanging to bloom. Will eat these tonight. So very delicious. It’s a must try recipe.

The original recipe

https://www.smokingmeatforums.com/threads/santarosano-chorizo-st-rose-sausage.326769/

Thanks to our new member I-am-Chorizo
As soon as I saw his post on his Colombian chorizo I knew I had to make some. I’m telling you it is fantastic, although I did tweak the recipe a bit as sausage makers will do. This is a rich and busy mouth bite but very welcome.

What I changed. I used 1.5% salt, .25% cure #1, I roasted a head of garlic Pryor to putting in the mix, I added sodium erythorbate . I rested the mix overnight in the fridge then added 60ml of red wine to loosen the mix up prior to stuffing. So I’m a little of the rail but in the direction I would go. All pork ground through a 3/8” plate. Then I smoked them.

View attachment 695030
View attachment 695031
Smoked for about 3 hours to an IT of 130F and into the poach pot to finish at IT of 150F

View attachment 695032
View attachment 695033
Did a cold water soak (no ice, it’s not needed) they are now hanging to bloom. Will eat these tonight. So very delicious. It’s a must try recipe.

The original recipe

https://www.smokingmeatforums.com/threads/santarosano-chorizo-st-rose-sausage.326769/

Hello There!

I Just want to say that I feel very honored that you found my recipe worth giving a try. I have learnt a lot in this forum and wanted to give back some of what I have received here.

Your chorizos look awesome. Curiously, I had experienced the "Wine" addition with a former batch and found it cool but a bit too glamorous for a chorizo lol. Of course it is a matter of personal preferences and that is the awesome aspect of making sausages. What I really want to point out is that The chorizos I made with the wine thing and ground pork look incredibly alike to the ones you made. I hope I can find and share a photo of that batch.

By the way...Did you like the outcome?

 

[JLeonard]

Good looking sausage, like the pairing with beans.

Jim

 

[I-am-Chorizo]

I think this is the batch with the red wine that looks very similar yours.

Bloomed and ready.

View attachment 695036

 

[mr_whipple]

That looks killer. 2 guys did this in the last season of celebrate sausage and I was thinking about doing it. Looks like it's going on the short list.