How hot is the Mexi-Chorizo seasoning?
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Njlungbuster im am sure that @joehell has made it
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Njlungbuster im am sure that @joehell has made it
craigrice I just made it for the first time I’m a very long time about a week or two ago. I didn’t find it overly spicy but it has a good chili pepper backbone. I’d probably give it a medium-low heat level…I like it spicy though.
We had been selling a chorizo that was sourced from our pork supplier which was good but not great. After the crew and a few customers tried the Excalibur chorizo we immediately ordered more from Walton’s.
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craigrice I just made it for the first time I’m a very long time about a week or two ago. I didn’t find it overly spicy but it has a good chili pepper backbone. I’d probably give it a medium-low heat level…I like it spicy though.
We had been selling a chorizo that was sourced from our pork supplier which was good but not great. After the crew and a few customers tried the Excalibur chorizo we immediately ordered more from Walton’s.
Joe Hell so you didn’t feel the need to add anything to it?
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Joe Hell so you didn’t feel the need to add anything to it?
Njlungbuster if you like it spicy you could get away with adding some extra heat. For the average person I’d say that it’s approachable and delightfully spicy but not hot if that makes sense. I’m going to try a batch with extra smoked habanero and diced pickled jalapeño as soon as my order comes in!
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Njlungbuster I have made it often. Not to hot, they will love it. All my Mexican friends beg me for it.
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Njlungbuster I have made it often. Not to hot, they will love it. All my Mexican friends beg me for it.
Larry Joe Sample you use white vinegar and if so how much?
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Larry Joe Sample you use white vinegar and if so how much?
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Njlungbuster if you like it spicy you could get away with adding some extra heat. For the average person I’d say that it’s approachable and delightfully spicy but not hot if that makes sense. I’m going to try a batch with extra smoked habanero and diced pickled jalapeño as soon as my order comes in!
Joe Hell damn that sounds good! Lol
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Larry Joe Sample you use white vinegar and if so how much?
Njlungbuster I don’t it both ways. I like the vinegar. Can’t remember the amount. Will look when I get back to the shop.
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Joe Hell Yes, you could use ECA as long as you were planning on keeping the internal temp of the sausage above 130° for 1 hour. That is how long it takes to fully melt the cottonseed oil coating.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Yes, you could use ECA as long as you were planning on keeping the internal temp of the sausage above 130° for 1 hour. That is how long it takes to fully melt the cottonseed oil coating.
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