<![CDATA[Mexi-Chorizo goodness!]]>Made 50 pounds of Mexi-Chorizo today. I’m so glad I got this. It’s so good. I think I’m going to use more fat next time but it tastes great. Packaged it all in one pound bags because I don’t normally eat chorizo in casings. If you haven’t tried this it’s so good.Attach19427_20200122_142405.jpg Attach19426_20200122_142401.jpg Attach19425_20200122_142400.jpg Attach19424_20200122_142358.jpg Attach19423_20200122_142355.jpg Attach19422_20200122_142354.jpg Attach19421_20200122_142352.jpg Attach19457_20200122_162711.jpg

]]>https://waltonsdev.nodebb.com/topic/2009/mexi-chorizo-goodnessRSS for NodeThu, 10 Sep 2026 22:25:58 GMTThu, 23 Jan 2020 00:00:34 GMT60<![CDATA[Reply to Mexi-Chorizo goodness! on Fri, 21 Feb 2020 14:50:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/13449https://waltonsdev.nodebb.com/post/13449Fri, 21 Feb 2020 14:50:01 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Mon, 17 Feb 2020 04:28:43 GMT]]>srg158 looks great!!! I need to start on the aged stuff ASAP!

]]>https://waltonsdev.nodebb.com/post/13297https://waltonsdev.nodebb.com/post/13297Mon, 17 Feb 2020 04:28:43 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Sat, 15 Feb 2020 03:05:26 GMT]]>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).

IMG_2284.JPG
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IMG_2287.JPG

]]>https://waltonsdev.nodebb.com/post/13272https://waltonsdev.nodebb.com/post/13272Sat, 15 Feb 2020 03:05:26 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Mon, 10 Feb 2020 11:31:47 GMT]]>srg158 thank you! I’ll try making a small batch the next time I need chorizo. I appreciate it!

]]>https://waltonsdev.nodebb.com/post/13031https://waltonsdev.nodebb.com/post/13031Mon, 10 Feb 2020 11:31:47 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Mon, 10 Feb 2020 04:42:10 GMT]]>Njlungbuster I couldn’t get the post to work. Trying to upload picture of recipe.

MexicanChorizoRecipe.png

]]>https://waltonsdev.nodebb.com/post/13029https://waltonsdev.nodebb.com/post/13029Mon, 10 Feb 2020 04:42:10 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Sat, 25 Jan 2020 00:40:58 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/11989https://waltonsdev.nodebb.com/post/11989Sat, 25 Jan 2020 00:40:58 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Sat, 25 Jan 2020 00:05:08 GMT]]>Joe Hell I followed a really great recipe over at Daily Brine. A buddy of mine made some early fall and it was good. I also made soppressata which was not fermented.

26F2E984-F584-47CF-95E9-3AC1E085831B.jpeg

]]>https://waltonsdev.nodebb.com/post/11987https://waltonsdev.nodebb.com/post/11987Sat, 25 Jan 2020 00:05:08 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Sat, 25 Jan 2020 00:04:58 GMT]]>srg158 tag me in it when you do please

]]>https://waltonsdev.nodebb.com/post/11986https://waltonsdev.nodebb.com/post/11986Sat, 25 Jan 2020 00:04:58 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Sat, 25 Jan 2020 00:01:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/11985https://waltonsdev.nodebb.com/post/11985Sat, 25 Jan 2020 00:01:56 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 19:21:03 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/11874https://waltonsdev.nodebb.com/post/11874Thu, 23 Jan 2020 19:21:03 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 15:05:29 GMT]]>That’s a lot of Chorizo!

]]>https://waltonsdev.nodebb.com/post/11866https://waltonsdev.nodebb.com/post/11866Thu, 23 Jan 2020 15:05:29 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 13:47:54 GMT]]>srg158 I’d like to know more about the Spanish chorizo you make. That one is high in my list!

]]>https://waltonsdev.nodebb.com/post/11860https://waltonsdev.nodebb.com/post/11860Thu, 23 Jan 2020 13:47:54 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 13:02:26 GMT]]>srg158 you happen to have one of those family recipes you wanna share? 🤔🤔🤔😉

]]>https://waltonsdev.nodebb.com/post/11856https://waltonsdev.nodebb.com/post/11856Thu, 23 Jan 2020 13:02:26 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 02:48:20 GMT]]>Mexican Chorizo is one of my favorite sausages. I have been making it every year for the past three years. I have no idea what Walton’s mix is like, and I am absolutely certain it is awesome, but you can make it by hand. It is one of those things you put a lot of love into. It is mostly Guajillo peppers. I think it is like Mole, it is a very traditional, family type recipe.

I love your pictures. Even if it comes from a mix, the liquid looks the same as what I make!

I also learned to not stuff it. I did that the first year and we were cutting them open all the time. We eat the chorizo in tacos and breakfast burritos. It is so good!

Great job!

This past weekend I did 10 lbs of Spanish Chorizo which is hanging in my garage. Can’t wait until it is dried.

]]>https://waltonsdev.nodebb.com/post/11850https://waltonsdev.nodebb.com/post/11850Thu, 23 Jan 2020 02:48:20 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 02:23:28 GMT]]>Jonathon I’m trying lol.

]]>https://waltonsdev.nodebb.com/post/11849https://waltonsdev.nodebb.com/post/11849Thu, 23 Jan 2020 02:23:28 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 01:26:26 GMT]]>Njlungbuster All that matters is that you got it done! Once we get some grinders back in stock from Weston we are going to do a nice big giveaway during a livestream, so who knows, you might be able to get upgraded!

]]>https://waltonsdev.nodebb.com/post/11847https://waltonsdev.nodebb.com/post/11847Thu, 23 Jan 2020 01:26:26 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 01:05:19 GMT]]>PapaSop let’s just say the little engine that could… Barely could lol

]]>https://waltonsdev.nodebb.com/post/11843https://waltonsdev.nodebb.com/post/11843Thu, 23 Jan 2020 01:05:19 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 01:03:07 GMT]]>Njlungbuster I’ll be making some this weekend!

]]>https://waltonsdev.nodebb.com/post/11841https://waltonsdev.nodebb.com/post/11841Thu, 23 Jan 2020 01:03:07 GMT<![CDATA[Reply to Mexi-Chorizo goodness! on Thu, 23 Jan 2020 00:33:04 GMT]]>Njlungbuster
Looks great! 50# through a countertop grinder…Hats off to you. 👍
Nice pics.

]]>https://waltonsdev.nodebb.com/post/11840https://waltonsdev.nodebb.com/post/11840Thu, 23 Jan 2020 00:33:04 GMT