Today we are doing something a little different. We are talking a look at popular internet sausage recipes to see if they are everything that they claim. In today’s post we are taking a peek at a Smoked Mexican Style Chorizo Sausage. Mexican Chorizo is a very heavily spiced crumbly sausage that is incredibly delicious …
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 process Rehydrate 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 …
Salami making is what I consider “next level” charcuterie. It’s challenging, rewarding, and will require the use of special equipment (especially if you want it to come out amazing). What I’m about to tell you may seem a little overwhelming but if you really want to take your charcuterie to it’s highest art form, I …
I love Spanish sausage (chorizo). Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Today we are making a Spanish Dry Cured Salami from the Province of Zamora. It’s called Chorizo Zamorano. This is such a great salami not only because it’s absolutely delicious but it’s easy to make …
Spanish Chorizo is a cured fermented dried sausage made from coarsely ground pork/fat and heavily spiced. The process of making Spanish chorizo takes between 1-2 months and the end result is like an edible work of art. This salami gets it’s flavor from fermentation and the different types of Spanish paprika that are used. I …
