Umai venison chorizo

[crazymoon]

I used 1 pound of pork back fat ,3 pounds of venison and 1 pound of pork butt.

I ground the meat through a 3/8 inch plate and added a Umai chorizo spice pack,cure #2 , bactoferm T-SPX and non iodized salt.

The farce was stuffed into 50mm umai casings and sealed with zip ties

I'm throwing this picture in to show my new stainless steel tool that makes cleaning the remaining meat out of the stuffing tube a breeze!

The sausage rested in my closet for 3 days at about 75 degrees to start the fermentation process,it is now in the fridge for a 30-35% weight loss.

 

[smokerjim]

looking good, tool looks like it works great

 

[tropics]

Looks good I took mine to 45% dry when I did it with pork.
Richie

 

[73saint]

Looks great. Doesn't that chorizo smell divine!?

 

[chopsaw]

Fantastic . The fermented color is awesome . Yeah , I bet it does smell good .
I use dowel rods , but like the looks of that tool . You make that ?

 

[tx smoker]

I won't wait in line for toilet paper but I'd sure wait in line for some of that. It looks REALLY good!!

Robert

 

[crazymoon]

Fantastic . The fermented color is awesome . Yeah , I bet it does smell good .
I use dowel rods , but like the looks of that tool . You make that ?

CS, I always used wooden dowels but the cleanup left something to be desired. I bought a set of four of the SS pushers from the Sausage Maker. I love them as they clean up so easily.

 

[crazymoon]

UPDATE-I took the chorizo to almost 40% weight loss and it came out great.

Here is the money shot,very tasty!