Lab Chorizo #2

Discussion in 'Sausage' started by richoso1, Dec 9, 2009.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I spent some time readjusting my spice mix, and cutting it down to use with just 1 pound of pork. I didn’t take pics of the grind because I was only interested in the taste and appearance, but I did included pics of the chorizo after 1 day in the fridge (so that the flavors could meld), and a pan fry.

    The mix:
    1 ¾ teaspoons of salt
    1 tablespoon + 1 ¾ teaspoons of white vinegar
    1 tablespoon Spanish smoked paprika
    1-teaspoon red chipotle powder
    1 teaspoon garlic powder
    ¼ teaspoon fresh ground Mexican oregano
    ¼ teaspoon fresh ground peppercorns
    1 tablespoon + 1 ¾ teaspoons of water
    1 pound of pork
    Mix liquids and then add spices, slowing stirring until they dissolve. Finally add the mix into the ground pork and hand mix.

    The flavors were more pronounced than the first batch. The color was darker out of the bag, but it lost a lot of the color when it hit the hot pan. Needs more paprika. The heat was good, it hits the back of the tongue and mouth slowly. It was too salty, so this recipe will take more tweaking than I thought, but it will be worth it in the future. The amount of liquid was not too wet and not too dry. Well, there’s always time for another tweak/batch. Thanks for your time amigos.
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  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Gettin' it dialed in there Rich. Looks awesome just the way it is. Can't wait to see what it's like when you are finally happy with it.
     
  3. bmudd14474

    bmudd14474 Guest

    Looks good Rich. Glad to hear that its coming along nicely. [​IMG]
     
  4. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks good. Recipe sounds great. Thanks
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Looks like your closing in on it well, Rich. The recipe sounds tasty and I appreciate your detailed comments. Once you get it dialed in I'm gonna have to re-start my lobbying for a meat grinder and stuffer [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that does sound good but you say it needs some tweeking. You say it not really too spicey but it will sneak up on you. Isn't that what you what flavor first then a hint of heat starting to come out near the end. Well I cann't wait for you to stamp your name on it. So keep on try in and I will check it out later.
     
  7. stiffyman

    stiffyman Smoke Blower

    NM
    Ah homemade chorizo, what could be better and the smell when cooking, I live in southern New Mexico and corrizo is a staple in our house, we buy Paytons chorizzo its the best , never though about making our own, may have to try it.
     
  8. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Thanks for keeping after it. I'm always looking for a better chorizo recipe.
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Rich, I like the idea of a recipe for a small batch...[​IMG]
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    looken good keep on getten it.
    i bought some at the store this weekend it was a beef tasted ok but im ready to make some good stuff keep us posted
    thanks[​IMG]
     
  11. fire it up

    fire it up Smoking Guru OTBS Member

    What a shame Rich, now you have to make more sausages...poor fellow [​IMG]
     
  12. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Rich, are you sure your not going to need some help eating that??? Theres a lot there.
     
  13. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Great job Rich you are a man after my own heart...Have you tried apple cider vinegar or red wine instead of white vinegar? It brings a different flavor to it. Thanks again for keeping your endeavors up to date...[​IMG]
     
  14. alx

    alx Master of the Pit OTBS Member

    Nice work in the lab rich and thank you again for these observations.

    I like you style........[​IMG]
     
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I don't intend to bring up the heat, just back off on the salt and add more paprika in the hopes of getting more color that will stay with it when it's cooking. That's what I meant by tweaking, sorry for the confusion.
     
  16. morkdach

    morkdach Master of the Pit OTBS Member

    no confusion on my part i gots to make some but not salty.
    so just waiting on ya to kick it up a knoch[​IMG]
    thanks
     

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