Recent content by I-am-Chorizo

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  1. I

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    I think I might have made mistakes with the translation and what I used is the Long green onion and chives. Anyway, I don't think it has a significant weight in the final result.
  2. I

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Wow! What an honor it is to have my initial recipe reproduced, improved and accepted among experienced Sausage makers. I must say you have done WOW! what an honor it is to see my recipe reproduced, improved and shared among experienced smokers. I must say you have done an impecable Job in...
  3. I

    Even even more Colombian Chorizo

    That is right! I used what we call "Cebolla larga"/Green Onion and a smaller or finer version "Cebollín" that I translate into english as Chives or Scallions...Not sure if I am correct in the translation. I have also noticed that most of you guys take the all-ground way. You might want to...
  4. I

    Even even more Colombian Chorizo

    Lol...The train of St. Rosano Chorizo doesnt stop :emoji_joy: :emoji_joy:
  5. I

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Fantastic! I'm sure you'll get aoutstanding results! I am about to start a 20 kilos batch.
  6. I

    Cubano Sausage Recipe

    Silently waiting for the outcome...
  7. I

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    So far I just count with a KitchenAid with the grinder attachment (3 plates), I think I'll try a longer sitting time with the Polish Approach (curing/sitting before stuffing) while I am able to get better equipement. Thanks a lot for the suggestions given!
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    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thanks a lot! As suggested here, I've been reading A. Mariansky Book with growing interest. I feel I am starting to grasp the basics of the Making Sausage art.
  9. I

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Yeah...those are some unsalted Arepas. Just in case you are not familiar with the term, Arepas are Made of flour just like tortillas but, Unlike tortillas, the corn has not been "Nixtamalized" or treated with lime* resulting in a non-flexible that, according to the region, might vary in terms of...
  10. I

    SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)

    Thanks a lot for your encouraging words. I am glad I was able to give something in return for what You guys have generously shared with me.
  11. I

    Lisiecka style Kielbasa

    Here's the cut-shot! Does it look like Kielbasa? I liked the flavour and the texture, but (as I am used to 30%fat chorizo) I found it kind of lean and therefore a bit dry. Any feedback is well received.
  12. I

    Even More Colombian Chorizo

    Hello! I Checked the beans recipe and it is correct, however, it misses an important trick that will add thickness and color to the Dish. (Take out the carrot, some water, some beans and some plantain from the cooking por and blend it, Then put the resulting mixture back into the pot, mix it...
  13. I

    Lisiecka style Kielbasa

    My Mos honest answer is "I don't really know". Here in my cityI do not have the opportunity to choose since There are no specialized places, but I'll show You the sticks (the only ones bailable) and maybe You might Guess. I think I've just Been lucky.
  14. I

    Lisiecka style Kielbasa

    Here it is! They became intensely red...It's so beautiful 🥹
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    Even More Colombian Chorizo

    Wow! I am so excited about this post. It is an honour for me to see that the recipe has Been well received among experienced smokers. You are doing a great job. As we speak, I am in the middle of the critical process of smoking Kielbasa, but as soon as I finish...I could send You some...
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