Spanish Chorizo

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tropics

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Found a small 5 lb. Pork Butt in the freezer on Wed, so Friday I de-boned & ground it.
Pork Butt
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Used the KA to mix trying to keep my hands from aching
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Stuffed on Sunday
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This was 5 pounds
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On to today put them in the oven for an hour to dry the casings
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Set the smoker to 150°F in they went
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3 hours later thru the glass
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Let them smoke about 5.5 hours finish in the water bath
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Finish temp 156°F
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Cooled them in ice water then onto a rack to dry some
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Thats all for now
Richie
Just made some breakfast so we have a sliced pic.
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A better pic without the probe hole.
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Thanks for watching
Richie
 
Last edited:

gary s

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You need a second opinion. Better send me a sample They Look Great

Gary
 

tropics

Epic Pitmaster
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You need a second opinion. Better send me a sample They Look Great

Gary
Gary Thank you smell great my eyes are burning from the smoke in the garage,but I got it done. Thanks for the Like I appreciate it
Richie
 

gary s

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I'm sure they will, I love making sausage

Gary
 

jcam222

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Richie those look amazing!! Was it a premix or home mixed spices? Color on them is perfect!
 

tropics

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Looks great . Be watching for a supper plate . Was it a pre mix ?
Rich Thank you supper pic will be on Sunday// Portuguese Chorizo Soup
Not pre-mixed out of Riteks' book Thanks for the Like I appreciate it
Richie
 
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gmc2003

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Excellent looking sausage Richie.

Point for sure
Chris
 

tropics

Epic Pitmaster
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Looks great as always.
Adam Thank you I made the UMAi in Dec then I had a Portuguese Chorizo Soup at a Nephews house.This is a first for me making this one.Thanks for the Like I appreciate it
Richie
 

tropics

Epic Pitmaster
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Jun 25, 2014
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Richie those look amazing!! Was it a premix or home mixed spices? Color on them is perfect!
Jeff I used a recipe from Rytek Kutas book so I can't post it.I will make it again with enough changes to be able to post it. Thank you and thanks for the Like I appreciate it
Richie
 

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