Mexican Chorizo Verde is a relatively new sausage (roughly 80 years old or so) and trust me when I tell you it’s pretty delicious!! It comes the region of Toluca, Mexico and instead of using the traditional chili’s that are in Chorizo, it uses lots of greens (spinach, lettuce, peppers, herbs, etc.). It’s an herb forward sausage that’s complex, nutty, bright, and very tasty. Much like many traditional Mexican sausages this recipe uses vinegar. Vinegar is used to help extend
Here are a few things you might find useful when making this sausage Chef Knife – KOTAI (for 15% off use discount code – 2guys ) Breville Sous Chef Food Processor MK4 Thermapen (Accurate Thermometer)Sausage PrickerMeat GrindersMeat MixersSmall accurate Scale for spices Large Capacity Scale (33 pounds)Custom Cutting Board If you want to see the different things that we use in operation our be sure to check out our new Amazon Store. 2 Guys & A Cooler Amazon Storefront Print
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 35FKeep your meat and grinder parts very cold while grindingAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince becomes very tackyStuff the mince into sausage casings and prick out any air pocketsCook till the internal temperature reaches 155F Here are a few things you might find useful
Follow basic sausage preparation practices when making this sausage. Clean and sanitize all of your equipment. Chill your meat to below 32F Keep your meat and grinder parts very cold while grinding Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince becomes very tacky Stuff the mince into sausage casings and prick out any air pockets Cook till the internal temperature reaches 150F – 155F Here
Today we get to make a Lithuanian cured meat that is off the charts!! It’s smoked, fermented, dry cured, and simply seasoned. The end result is out of this world. The most important thing you need in order to make this salami is a place for it to dry. This salami is very unique in the sense that it will require a very long drying time. Mine too around 10 weeks to get to its target weight loss of 35%.
Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture till the mince becomes very tackyTightly stuff the mince into casings and prick out any air pocketsRecord the starting weight and the target of each salami link Brush with protective