Today's Chorizo Smoke

Discussion in 'Sausage' started by alamar, Mar 20, 2013.

  1. Did a Turkey yesterday, nothing special about that but the Grandson loves Smoked Turkey so who am I to say no. Today I will be working up 12.5# of Mexican Chorizo. Have a very nice spicy blend I mixed up last night that I will be stuffing in a short while. I will be using 36-38mm Hog Casings for them and then smoking with Hickory and Oak. Here is the Recipe for 10#:



    Mexican Chorizo

    10     pounds ground pork

    1/2    cup cayanne peppers

    1/2    cup chili powder

    20     cloves garlic, minced

    3       tablespoons salt

    1 1/2 tablespoon freshly ground black pepper

    2-1/2 teaspoons dried mexican oregano

    2-1/2 teaspoons ground cumin

    1-1/4 teaspoons ground cloves

    1-1/4 teaspoons ground coriander

    2       cups distilled white vinegar

    1       cup ice water    

    Binder for the amount of meat you are using.

    Cure #1 for the amount of meat you are using.

    Q-view to follow.
     
  2. OK Here they are done stuffing and all linked up



     
  3. They almost filled the meat lug

     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Looking good so far!

       Mike
     
  5. Hanging to dry. Will fire up the smoker in about a half hour or so....


    Can't figure out how to get the pic rotated......oh well

    There we go....fixed it
     
    Last edited: Mar 20, 2013
  6. z
     
    Last edited: Oct 16, 2013
  7. Those are gonna be D-licious.

    If I use cayenne chile powder, how much should I use?

    I can't get fresh here.

    What kind of temps are you gonna run at?
     
     
    Last edited: Mar 20, 2013
  8. Here they are in the smoker with the smoke just starting. I have a propane smoker so my temps are a little higher. The lowest I can go is around 180 so that is where I smoke at.

    I used cayanne powder from dried peppers. The total powder I used was half cup.

     
  9. Thanks Alamar.

    That just seems like a hot time tonight and in the morning.[​IMG]
     
     
  10. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks delish.....got a sliced view?  

    Kat[​IMG]
     
  11. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Looking good so far......[​IMG]
     
  12. They turned out Very Spicy just like they should be. Almost killed one of my co-workers this morning. Here is the sliced view.

     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    Hmmmmm, looking REAL good and def not for the weak. Had to laugh about your co-worker....lol...although I love doing s*** like that
     
  14. I agree Willie......looking to slip in some Ghost Chili powder into something.....
     

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