As per usual, I had a delivery from FreshDirect and I had a big ole pork shoulder coming. I had been thinking about making chorizo and decided Friday was the day.
Mexican Chorizo Recipe click on link for recipe from Serious Eats
I made a few changes to grind size and number of grinds, but other than that, it was a written. I ground the meat through a large plate, added the cold vinegar, and then ground thru a medium plate before stuffing into casings.
Another change I made was to cube the meat and fat up add the spices and let rest over night in fridge before grinding on Saturday. Sure made the house smell good. After filling the casings, I left them on a rack over a pan to air dry over night. Sure made the fridge smell good. I cut them apart, and portioned them into bags to be shared with neighbors. I only made 3 lbs of chorizo, now thinking back, that seems stupid!
The over night rest really help set the deep reddish brown color associated with chorizo. Good enough to eat raw! Well, perhaps not.
Just before sealing them up!
Happy Sausaging!
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