First shot at Chorizo..

[sam3]

I've been wanting to make this for a while now and the weather looked good. So I went with it.

I followed this thread.

http://www.smokingmeatforums.com/t/110662/doing-a-test-run-on-some-chorizo-completed

I would also like to say THANK YOU to boykjo for all his help. I never did a cold smoke followed by a hot smoke, so I was nervous and I had many questions. He walked me through this whole process.

This 10 lbs total

Ground poke with spices mixed and ready to go after an overnight rest.


Everything in place.


Soaking.


Air drying with a fan running.


Starting cold smoke in the Bradley. I used my AMZNPS with apple that I got from Todd. Works like a charm.


Cold smoke for 2 hours, hot smoked for a little over 4. Pulled at an IT of 152 and into an ice bath.
Blooming after the bath.


See ya tomorrow.


Howdy.


Money.



Wifey said I outdid myself with this one. Great smokey flavor with nice heat, not overpowering.
I see some scrammbled eggies and Chorizo this weekend! 

Thanks for looking!

 

[frosty]

Congrats Sam3!  That looks as good as any Chorizo I have seen here in Houston!      

   Excellent work!

 

[danbono]

Looking good ..Sam

Are you going to the RibFest in New Plautz this weekend?

Dan

 

[scarbelly]

Congrats Sam - those look awesome 

 

[rbranstner]

Great looking sausage. I've only had Chroizo once and that was  a ground package that I bought in the store and we put it on the smoker as a fatty log and we though it was horrible. I definitely need to give this recipe a try. I might even try a small batch and leave  it ground so  I can try it out on my Wok for making breakfast. Recipe saved.

 

[jarhead]

Ross, the problem lies in that store bought log of lard.

Make your own, it is Grrrrr-R-E-A-T...

I make egg burritos all of the time on my discada. Love em.

 

[sam3]

Thanks everyone. I'm very pleased with how these came out, even with the cold and hot smoking. To say I was nervous would be an understatement.

@Dan - No, too much happening this weekend. Have fun if you go.

 

[big lew bbq]

That is some good looking Chorizo!!  You gonna whip up some gumbo to have with that?

Big Lew BBQ

 

[sam3]

That is some good looking Chorizo!!  You gonna whip up some gumbo to have with that?

Big Lew BBQ

Thank you.

Never made Gumbo before, any recipe you want to share?

BTW, driven through your area a few times going north. Say Ya to Da UP.

 

[artisanbeard]

That's my kinda Chorizo! Well done! 

 

[boykjo]

Looks great Sam.........:drool... I like susage just to be hot enough that a kid could wouldnt notice it over the flavor.....Now your half way there to the making the shrimp and chorizo penne.......

Congrats on the choriz

Joe

 

[diggingdogfarm]

Looks good!

I like my sausage hot enough so that I don't have to share!!!!





Just kidding! LOL



~Martin :biggrin:

 

[rugbywaz]

Why cold smoke then hot smoke?????

In my experience you just ramp the temp slowly through the process; about 10 degrees an hour and never higher than 170.

 

[scarbelly]

Ross, the problem lies in that store bought log of lard.

Make your own, it is Grrrrr-R-E-A-T...

I make egg burritos all of the time on my discada. Love em.

Glad to see another Discadia user here. Both Ross and I have them too 

 

[jarhead]

Glad to see another Discadia user here. Both Ross and I have them too 

Here is the base to mine.

photo5-7.jpg

• jarhead
• Aug 16, 2012

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• jarhead
• Aug 16, 2012