Apple smoked chorizo

[boykjo]

I have 8 or 71lbs of butts to use up by the 28th so I took 4 or 35 lbs and did another batch of Chorizo today..... I went with my last recipe but switched up a few things (went back to richoso's types of peppers and I forgot one ingredient.. (White vinegar)  and used fresh garlic........What the hell.....

recipe per lb of meat

1. ½ tsp kosher salt
2. ½ tsp  smoked paprika
3. ½ tsp chipolte powder
4. 1/8 tsp fresh garlic
5. ¼ tsp ground oregano
6. ¼ tsp   peppercorns ground
7. 1/8 tsp cayenne pepper
8. ½ tsp mortons TQ
9. ½ tsp white vinegar

The other recipe

I used spanish style paprika. Here i used smoked paprika.

I used chili powder. Here I used chipolte powder

I used garlic powder. Here I used fresh garlic

Here I forgot the white vinegar in the meat

some pics

meat ground up and seasoned over night ready for the stuffer

HPIM2710.JPG

• boykjo
• Jul 26, 2012

chorizo out from the water bath

HPIM2711.JPG

• boykjo
• Jul 26, 2012

chorizo proofing over night in the fridge.. Will have some more pics tomorrow

HPIM2713.JPG

• boykjo
• Jul 26, 2012

Thanks for looking

Joe

 

[chef jimmyj]

They look Great. Where does the flavor profile fall, more like Spanish style or Mexican? Thanks for the Recipe...JJ

 

[sam3]

Looks great Joe, great color. Cold smoke and hot smoke?

Thanks for the recipe. I read your throwdown recipe with the chorizo, that's something I would really like to try.

 

[fpnmf]

Looks tasty Joe!

 

[driedstick]

Very nice bouqet of sausages in the fridge - the beer is a nice compliment also.  ---- Yummy!

 

[smokinhusker]

Those look great! Thanks for posting the recipe.

 

[jimdepo]

Hi Joe,good lookin stuff. Since I'm a newbee,tell me what,how, who, when, where, does the water bath come in. Thanks, Jim