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Chorizo the Mexican Sausage
#2859540
12/21/11 09:22 PM
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Joined: Mar 2010
Posts: 180
Kiko-G
OP
Woodsman
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OP
Woodsman
Joined: Mar 2010
Posts: 180 |
Mexican Chorizo(sausage) 4 Lbs of ground pork or venison (leave the fat it will help in the curing of the chorizo) add pork fat in case of venison. 4 Tablespoons of salt 11 guajillo Peppers 10 ancho Peppers 1-1/2 cup of vinegar (apple or white) 6 tablespoons of paprika 3 tablespoons of cheyenne pepper powder 2 large garlic bulbs peeled 3 bay leaves 3/4 of a tablespoon of ground black pepper 1 tablespoon of ground cumin 1-1/2 tablespoon of Mexican oregano 1 teaspoon of dry thyme 10 cloves Casings and twine or make them out of corn husk.
Preparation: Roast the peppers and put them in a plastic bag or sealed container to steam for about 15 minutes. Then wipe them clean of cover lining, stems and seeds. Grind the species and dry herbs using a specie grinder (molcajete). Drain the water from the peppers and place them with all spices in a blender to form a sauce. Mix the meat and spice sauce well in a bowl and leave in the fridge for a day to marinate. I usually add 1/4 to 1/2 cup of wine vinigar at this time to keep meat moist for matinating.
When ready to stuff drain any excess vinigar and start stuffing. I usually leave the casing hanging in a dry cool place until they dry a little before I cook them.
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Re: Chorizo the Mexican Sausage
[Re: Kiko-G]
#2859609
12/21/11 09:47 PM
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Joined: Jul 2009
Posts: 448
Scurvy Dog
Bird Dog
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Bird Dog
Joined: Jul 2009
Posts: 448 |
Very nice!
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Re: Chorizo the Mexican Sausage
[Re: Scurvy Dog]
#2859756
12/21/11 10:31 PM
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Joined: Aug 2009
Posts: 2,412
Fyrfyter
Veteran Tracker
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Veteran Tracker
Joined: Aug 2009
Posts: 2,412 |
What kind of casings do you use? Just regular cellulose, or natural?
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Re: Chorizo the Mexican Sausage
[Re: Fyrfyter]
#2859796
12/21/11 10:46 PM
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Joined: Sep 2009
Posts: 4,064
CSF
Extreme Tracker
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Extreme Tracker
Joined: Sep 2009
Posts: 4,064 |
My parents used to make it. Made our house smell like smelly socks but it tasted awesome!
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Re: Chorizo the Mexican Sausage
[Re: Fyrfyter]
#2873355
12/27/11 04:24 PM
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Joined: Mar 2010
Posts: 180
Kiko-G
OP
Woodsman
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OP
Woodsman
Joined: Mar 2010
Posts: 180 |
You can use either type of casing. Whenever I dont have casings, I've rolled the meat using plastic wrap. You need to go a couple times around with the wrap and tie the ends. You can also leave it in a contianer or zip bag in the fridge spoon it into a pan to cook.
Last edited by Kiko-G; 12/27/11 04:25 PM.
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