I-am-Chorizo
Smoke Blower
Hello Eveyone,
Colombian Guy here. Started making my own chorizos a year ago and since then, my passion and desire to learn about this art have grown a lot. Don't really know how I ended up finding this forum (I think it was a happy random accident) but after a few days of careful reading my whole vision about making sausages changed. I applied a few suggestions from the forum and the quality of my last batch considerably stepped up.
My current status is:
1 year making fresh chorizos without knowing the existence of cure#01
Do not have a professional smoker so I built a rudimentary one out of cardboard, wood frame and a thermometer.
Use a KitchenAid Stand mixer for grinding and stuffing.
Thanks in advance for everything you share here with great generosity.
Colombian Guy here. Started making my own chorizos a year ago and since then, my passion and desire to learn about this art have grown a lot. Don't really know how I ended up finding this forum (I think it was a happy random accident) but after a few days of careful reading my whole vision about making sausages changed. I applied a few suggestions from the forum and the quality of my last batch considerably stepped up.
My current status is:
1 year making fresh chorizos without knowing the existence of cure#01
Do not have a professional smoker so I built a rudimentary one out of cardboard, wood frame and a thermometer.
Use a KitchenAid Stand mixer for grinding and stuffing.
Thanks in advance for everything you share here with great generosity.
