I said I was going to do it, and with a few $0.99 butts from the local Kroger here we are. I blew off merguez and the nooch to do this but I still have another small 5 lb butt to grind so we'll see who gets the nod. I'm leaning toward the nooch but I digress.
I
I-am-Chorizo
,
BrianGSDTexoma
and
SmokinEdge
, thank you all for the inspiration, but I think
I
I-am-Chorizo
wins the kewpie doll for bringing this to the forum. Anyhow, I did the 2 guys version so here we go.
Ground everything thru a 10mm plate. Came up short on the green onions and cilantro as 2 guys called for 10% and 4% respectively but hey.. things happen. I ended up with 7ish and 2.5ish. Other than that I added a touch of red pepper flakes at around 0.15%. I don't have annatto so the color is what it is. Beer was Modelo Especial.
Shout out to
indaswamp
for the recommendation on the white gloves to keep the hands from freezing. I didn't feel a thing and this stuff was cold, but we got some good protein extraction. Oh does it smell good. The mix of the onions, cilantro and cumin is very pleasant.
It's today and it's going down. The bag sat in the garage fridge overnight. It almost fit in the stuffer... almost.
There you have it. 29-32 Syracuse hog casings.
Linked up. Eyeballed it and did well right up to the end. Thought I split the difference but hey.. it will eat the same. Might have a few that are too tight, but again they'll eat good.
So I'm going to "trust the process" and let these mature in the back bedroom till the morning. Old end table under the ceiling fan. Currently 72F. Dehydrator racks from the Nesco getting some side work.
Gotta clean up, so everyone in the pool! Washed all the grinder stuff yesterday and gave it and the stuffer parts a steramine bath.
I'm going to fry up a small patty from the excess of the stuffing horn just to get a feel, but from the smell I can already tell it's going to be something like I've never had and darn tasty. Been looking at sides to eat with it and I spied an interesting recipe for Colombian beans...
Thanks for looking, and we'll see you in the morning. Happy Friday!
BrianGSDTexoma
and
SmokinEdge
, thank you all for the inspiration, but I think
I
I-am-Chorizo
wins the kewpie doll for bringing this to the forum. Anyhow, I did the 2 guys version so here we go. Ground everything thru a 10mm plate. Came up short on the green onions and cilantro as 2 guys called for 10% and 4% respectively but hey.. things happen. I ended up with 7ish and 2.5ish. Other than that I added a touch of red pepper flakes at around 0.15%. I don't have annatto so the color is what it is. Beer was Modelo Especial.
Shout out to
indaswamp
for the recommendation on the white gloves to keep the hands from freezing. I didn't feel a thing and this stuff was cold, but we got some good protein extraction. Oh does it smell good. The mix of the onions, cilantro and cumin is very pleasant.
It's today and it's going down. The bag sat in the garage fridge overnight. It almost fit in the stuffer... almost.
There you have it. 29-32 Syracuse hog casings.
Linked up. Eyeballed it and did well right up to the end. Thought I split the difference but hey.. it will eat the same. Might have a few that are too tight, but again they'll eat good.
So I'm going to "trust the process" and let these mature in the back bedroom till the morning. Old end table under the ceiling fan. Currently 72F. Dehydrator racks from the Nesco getting some side work.
Gotta clean up, so everyone in the pool! Washed all the grinder stuff yesterday and gave it and the stuffer parts a steramine bath.
I'm going to fry up a small patty from the excess of the stuffing horn just to get a feel, but from the smell I can already tell it's going to be something like I've never had and darn tasty. Been looking at sides to eat with it and I spied an interesting recipe for Colombian beans...
Thanks for looking, and we'll see you in the morning. Happy Friday!
