That's a pretty picture.... Love it....
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Spanish Elk Chorizo
- Thread starter redheelerdog
- Start date
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John That looks great I am saving the link,Thanks will wait and see some of that sliced
Richie
Richie
I haven't been posting much, been busy at work and in the shop with hot rod wrench work, but...
Pulled Baby Chorizo today at a weight loss of 43% - This is the first taste of the Chorizo that was stuffed on 01/15/2017.
The taste is phenomenally good, MUCH better than I dreamed of, this is like fricken WOW good. Sliced paper thin, the fat just melts in your mouth with a smooth, sweet Italian paprika finish. The after taste and mouth feel is incredibly clean.
I will be making some more of this, I think I'll add some whole black pepper corns to the recipe. I am very happy with how this turned out.
Thanks for looking.
Pulled Baby Chorizo today at a weight loss of 43% - This is the first taste of the Chorizo that was stuffed on 01/15/2017.
The taste is phenomenally good, MUCH better than I dreamed of, this is like fricken WOW good. Sliced paper thin, the fat just melts in your mouth with a smooth, sweet Italian paprika finish. The after taste and mouth feel is incredibly clean.
I will be making some more of this, I think I'll add some whole black pepper corns to the recipe. I am very happy with how this turned out.
Thanks for looking.
John looks good just to much fat for my taste.
Richie
Richie
Damn, how did I miss this post. That looks great.
I haven't been posting much, been busy at work and in the shop with hot rod wrench work, but...
Pulled Baby Chorizo today at a weight loss of 43% - This is the first taste of the Chorizo that was stuffed on 01/15/2017.
The taste is phenomenally good, MUCH better than I dreamed of, this is like fricken WOW good. Sliced paper thin, the fat just melts in your mouth with a smooth, sweet Italian paprika finish. The after taste and mouth feel is incredibly clean.
I will be making some more of this, I think I'll add some whole black pepper corns to the recipe. I am very happy with how this turned out.
Thanks for looking.
In dry curing, ,the fat doesn't taste like fat. It gets real soft and will just melt when you eat it.
John looks good just to much fat for my taste.
Richie
cdn offroader
Meat Mopper
Looks great! Love some chorizo for sure.
pitbulmom
Meat Mopper
Fat is FLAVOR !!! Me loves fat !!!
Check out the recipe percentages. - only 30% fat on day one, the fat does not contain much water like the lean meat.
I could grind the fat up so it looks more distributed throughout the sausage, but that was not my intent with this batch.
This back fat was fresh off the hog, never frozen, and only a day old, the sliced chunks are a great visual contrast with the red elk and paprika.
It is really quite an amazing experience.
I am stuffing MORE tomorrow!
(My math was incorrect above - it is actually 30% fat and not 15% as previously stated)
I could grind the fat up so it looks more distributed throughout the sausage, but that was not my intent with this batch.
This back fat was fresh off the hog, never frozen, and only a day old, the sliced chunks are a great visual contrast with the red elk and paprika.
It is really quite an amazing experience.
I am stuffing MORE tomorrow!
(My math was incorrect above - it is actually 30% fat and not 15% as previously stated)
Last edited:
What an impressive project.
Point!
Disco
Point!
Disco
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