My first Chorizo !

[SCBBQ]

New to the forum - hello everyone !
Just got into the hobby and having fun...

Here’s the results of my first attempt ..

 

[DanMcG]

Looks great from here. Welcome to the forums.

 

[smokerjim]

Looks good, nice job. Welcome to smf

 

[checkdude]

Looks great from here! Love the big chunks of fat.

 

[indaswamp]

Looks good...welcome to SMF.

 

[TNJAKE]

Welcome from Tennessee. That looks amazing

 

[Brokenhandle]

Welcome from Iowa! Great job on the chorizo!

Ryan

 

[SCBBQ]

Here goes the second attempt today-

10 pounds of meat - through my Buffalo chopper and cube out some iberico fat bits separately-

I blend salt and cure and let it sit in walk in overnight .

 

[SCBBQ]

Picking out a really vintage wine , getting pimenton and other stuff ready to go ..

Using SPX for this batch because I’m filling 2, 4” casings , soaking now in mold 600

 

[SCBBQ]

Emulsify fresh garlic with wine and strain

 

[SCBBQ]

125 grams of pimenton - 75 picante to 50 dolce

 

[SCBBQ]

And now a little of this to finish it off ..

 

[indaswamp]

Few pointers-
I recommend blending the raw sugar in a spice grinder to make it into a fine powder for a more even distribution, and more even acid production. I also recommend just soaking the garlic in the wine...if you puree like that, the garlic flavor will be substantially more pronounced...like 4-5 times more garlic punch. But if that is what you are aiming for then it's a good way to achieve a punch of garlic flavor.

You have a very nice kitchen to work in....Imberco fat....wow....that ought to be good!

 

[indaswamp]

Also-you've added about 4.4grams of sugars/kilo with the pepper powders alone...

how much dextrose and raw sugar did you add?

 

[indaswamp]

Very nice wine selection too!!

 

[SCBBQ]

Well here it is - now to fiigure out how to tie the support wraps on!?

 

[SCBBQ]

Few pointers-
I recommend blending the raw sugar in a spice grinder to make it into a fine powder for a more even distribution, and more even acid production. I also recommend just soaking the garlic in the wine...if you puree like that, the garlic flavor will be substantially more pronounced...like 4-5 times more garlic punch. But if that is what you are aiming for then it's a good way to achieve a punch of garlic flavor.

You have a very nice kitchen to work in....Imberco fat....wow....that ought to be good!

Thanks - too late this time but will try your tips in the next few batches today

 

[SCBBQ]

Also-you've added about 4.4grams of sugars/kilo with the pepper powders alone...

how much dextrose and raw sugar did you add?

14 grams each

 

[indaswamp]

14 grams each

Ok, so that is roughly 6.16 grams per kilo of sugars. So with the 4.4 grams of sugars from the pepper powders, you've added 10.56 grams of sugars....and that's not including the sugars in the pepper paste. With the addition of the wine, you will likely get a very low pH upon completion of fermentation....down in the 4.5 range....
Are you wanting a tart/tang from the acid? I know Mexican Chorizo has a lot of tang, but it uses vinegar for the acid....but it is not dry cured.

I actually made some mexican chorizo recently from a failed attempt at making Calabrian Sopressata. I added a lot of both pepper paste and powder, along with some dextrose, and the pH fell to around 4.5... So I uncased and made Mexican Chorizo with it.

 

[indaswamp]

What recipe are you using? Or are you just winging it? I'm thinking of making some Spanish Chorizo for my next salami project....