Is it really chorizo? I dunno.
Oct. 21st, 2007 12:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cold-smoked Chorizo.
3 1/2 lbs boneless pork shoulder butt, diced or ground
1 1/2 oz salt
1 tsp "pink" curing salt
2 Tbsp cumin
3 Tbsp chile powder (I used some chipotle powder, as well as a chopped-up paprika pepper)
1/2 cup nonfat dry milk powder
3/4 cup sliced green onions
casings
Combine everything and mix thoroughly. Stuff into casings and refrigerate, uncovered, overnight. Cold-smoke for 2-4 hours. Hang in a cool, dry space for 3 to 5 days.
What worked: They tasted okay (see below). The milk powder helped keep the sausages from shrinking during the smoking process, making them more attractive.
What didn't: The paprika peppers I used are hot. Really, really hot. Unfortunately the one I used wasn't apparently - there was very little heat in these. I expect a chorizo to have some punch.
Will I make it again? Maybe. They work fine as an ingredient; not so much on their own. I'm going to use them with kale and turnips in a stew.
Side note: these aren't Spanish chorizo, which are hung for about three weeks. Nor are they Mexican chorizo. I don't know what they are, precisely.
3 1/2 lbs boneless pork shoulder butt, diced or ground
1 1/2 oz salt
1 tsp "pink" curing salt
2 Tbsp cumin
3 Tbsp chile powder (I used some chipotle powder, as well as a chopped-up paprika pepper)
1/2 cup nonfat dry milk powder
3/4 cup sliced green onions
casings
Combine everything and mix thoroughly. Stuff into casings and refrigerate, uncovered, overnight. Cold-smoke for 2-4 hours. Hang in a cool, dry space for 3 to 5 days.
What worked: They tasted okay (see below). The milk powder helped keep the sausages from shrinking during the smoking process, making them more attractive.
What didn't: The paprika peppers I used are hot. Really, really hot. Unfortunately the one I used wasn't apparently - there was very little heat in these. I expect a chorizo to have some punch.
Will I make it again? Maybe. They work fine as an ingredient; not so much on their own. I'm going to use them with kale and turnips in a stew.
Side note: these aren't Spanish chorizo, which are hung for about three weeks. Nor are they Mexican chorizo. I don't know what they are, precisely.
