Even even more Colombian Chorizo

[DougE]

I pretty much followed the recipe with the adjustments SmokinEdge made. I also left the cilantro out cause it tastes like soap to me.

Not really many pics of the whole process along the way. Ground pork butt through an 8mm plate once, then mixed the cure and spices in. Veggies went in after I got good protein extraction.

Stuffed into 29-32mm hog casings. (It got a few extra days just sitting bagged in the fridge cause I didn't have time to stuff it).

I'll smoke these up and finish tomorrow. The smell while I was stuffing them was divine, so I expect these will be delicious.

 

[geostriata]

That looks great! Looking forward to seeing the finished product!

 

[gmc2003]

Looks and sounds like your on your way to some tasty sausage Doug.

Point for sure
Chris

 

[indaswamp]

Looking good so far....in for the finish.

 

[jcam222]

Looking good Doug. Looking forward to seeing the finish

 

[SmokinEdge]

Heck yeah brother. Going to be some good sausage. I’m in for the finish

 

[mr_whipple]

I think you're gonna like this! I'm in.

 

[DougE]

I Could have stood a little more color but time was getting away from me. They look decent enough.

Finished in SV to 151°, gave them a cold water bath and hung to dry off and bloom.

Money shot

These are absolutely delicious and will definitely do again!

 

[indaswamp]

That cut shot says it all...Looks awesome!

 

[boykjo]

I also left the cilantro out cause it tastes like soap to me.

Exactly............ I don't get it. If you want to save money on buying cilantro, a bar of dove or safeguard will go a long way. lol

 

[BrianGSDTexoma]

Nice! They look really good.

 

[JLeonard]

From that cut shot you aint even missing the cilantro! I'm in the soap tasting group.
Betting that is some fine tasting sausage,

Jim

 

[SmokinEdge]

Nice work Doug. Those look great. Definitely a good sausage to have in the rotation.

 

[DougE]

Exactly............ I don't get it. If you want to save money on buying cilantro, a bar of dove or safeguard will go a long way. lol

LMAO, evidently the soap taste is a genetic thing which explains why most people don't get that soap taste from it.

I got my mouth washed out with soap a few times by mom or dad for cussing or just being smart mouthed in general, and it isn't something I care to voluntarily do to myself.

 

[DougE]

That cut shot says it all...Looks awesome!

Thanks, Keith!

Nice! They look really good.

Thanks, Brian

From that cut shot you aint even missing the cilantro! I'm in the soap tasting group.
Betting that is some fine tasting sausage,

Jim

They are delicious, Jim. A nice well balanced sausage that's somewhat different than what I usually make.

Nice work Doug. Those look great. Definitely a good sausage to have in the rotation.

Thanks, Eric, and yeah, this recipe is a keeper for sure. Absolutely delicious.

 

[geostriata]

Those look great! You've now inspired me to make them now too :)

I I-am-Chorizo has started a wave of Columbian Chorizo over here, haha.

 

[DougE]

Those look great! You've now inspired me to make them now too :)

I I-am-Chorizo has started a wave of Columbian Chorizo over here, haha.

Thanks, and I highly recommend giving them a try. They're truly delicious. On the green onion, I just got a container of chopped ones off the produce aisle.

I kind of sifted through it to get what seemed to be the right amount for the bulbs and same with the green. I chopped them finer and added them last, a little at a time, until it looked like enough.

 

[geostriata]

Thanks, and I highly recommend giving them a try. They're truly delicious. On the green onion, I just got a container of chopped ones off the produce aisle.

I kind of sifted through it to get what seemed to be the right amount for the bulbs and same with the green. I chopped them finer and added them last, a little at a time, until it looked like enough.

Thanks for the tip, I think I'll try similar. It also looks like in the original recipe, I I-am-Chorizo used a combination of large green-onion (scallion?) and small green-onion. I only have the latter available, but maybe balancing the green + bulb as you did maybe achieves a similar result.

I'm also on the fence about the roasted garlic. I recall making chorizo with unroasted garlic and loved how the smell permeated the house. But the roasted probably tastes better... Thinking maybe hedge a bit and do a combo of roasted and fresh...

 

[DougE]

I'm also on the fence about the roasted garlic

I took the lazy route on the garlic and subbed in granulated as per the recipe.

 

[DougE]

I have some well established mounds of garlic chives growing, so that may be an interesting sub.