Mexi-Chorizo goodness!
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PapaSop let’s just say the little engine that could… Barely could lol
Njlungbuster
At least it’s electric. My grandfather did his with clamp on hand crank model. Tough old farmer. I have it in a box somewhere. -
srg158 you happen to have one of those family recipes you wanna share?
Njlungbuster Sure. I actually concocted my own recipe from internet research. The first one was not too good but I modified it. I will type it up and post it.
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Njlungbuster Sure. I actually concocted my own recipe from internet research. The first one was not too good but I modified it. I will type it up and post it.
srg158 tag me in it when you do please
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srg158 I’d like to know more about the Spanish chorizo you make. That one is high in my list!
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Njlungbuster
At least it’s electric. My grandfather did his with clamp on hand crank model. Tough old farmer. I have it in a box somewhere.PapaSop I still have one too I think that the last time I used the grinder stuffer was to grind cucumbers and peppers for sweet relish I was canning
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srg158 tag me in it when you do please
Njlungbuster I couldn’t get the post to work. Trying to upload picture of recipe.
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srg158 thank you! I’ll try making a small batch the next time I need chorizo. I appreciate it!
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srg158 I’d like to know more about the Spanish chorizo you make. That one is high in my list!
Joe Hell So last weekend I took finished my spanish dry chorizo. I had been weighing them and they were at 37-41% weight loss. I noticed these guys were much stiffer than my soppresat since the first day after fermentation. So I suspected the pH was pretty low and I had a full fermentation.
I gave them a nice little bath in some spanish red wine, let them air dry, wiped them with olive oil and vacuum sealed them. I sampled one and they came out pretty nice. They definitely had the tang from low pH acidity.
One negative I noticed they were kind of “crumbly” is the best word to describe. I don’t know if that is because the acidity was too high, I didn’t get enough protein extraction or if it was something to do with the fat content, or some combination of these factors. They still seem to slice okay. It won’t stop me from eating them! Jonathon do you have any ideas about the “crumbly” characteristics.
Some pictures for you. I definitely recommend using the imported spanish smoked paprika and putting some heat (you can use the picante paprika or your favorite ground hot pepper).
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Joe Hell So last weekend I took finished my spanish dry chorizo. I had been weighing them and they were at 37-41% weight loss. I noticed these guys were much stiffer than my soppresat since the first day after fermentation. So I suspected the pH was pretty low and I had a full fermentation.
I gave them a nice little bath in some spanish red wine, let them air dry, wiped them with olive oil and vacuum sealed them. I sampled one and they came out pretty nice. They definitely had the tang from low pH acidity.
One negative I noticed they were kind of “crumbly” is the best word to describe. I don’t know if that is because the acidity was too high, I didn’t get enough protein extraction or if it was something to do with the fat content, or some combination of these factors. They still seem to slice okay. It won’t stop me from eating them! Jonathon do you have any ideas about the “crumbly” characteristics.
Some pictures for you. I definitely recommend using the imported spanish smoked paprika and putting some heat (you can use the picante paprika or your favorite ground hot pepper).
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srg158 Salute to you good sir, that looks awesome! As for the crumbly appearance/texture I think it could have been a combination of the pH and not mixing enough/got too warm during the grinding/mixing and destroyed your bond. Now, having said that the one commercial formulation that I have for charcuterie style chorizo specifically warns against overmixing.
So, I am going to check with someone here more experienced with charcuterie than I am. He is out of the office for a while so it will be at least a few days before we hear back.
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