This started out as an experiment with some Hi-Temp Lava Jack Cheese from Butcher and Packer. Right now, I wish my smoked cheese was ready. Gotta wait til Saturday for that pairing.
Ingredients:
4.4 pounds Pork Butt
2 Tbsp Kosher Salt
1 Tbsp + 1 tsp Butcher Grind Black Pepper
1 Tbsp + 1 tsp Cayenne Pepper
2 tsp Mexican Oregano, rubbed
2/3 tsp Cure #1 (if smoked. Optional for fresh)
4 cloves Garlic, smashed (I replaced with powdered)
1/4 pound High Temp Lava Jack Cheese
100 ml White Vinegar
100 ml Cold Water
Instructions
Fresh:
1. Grind meat through large plate (1/2”, 12 mm).
2. Smash garlic cloves and mix with a little amount of water.
3. Mix meat, all ingredients and vinegar together.
4. Stuff into 32 - 36 mm hog casings and make 8” long links.
5. Keep in a refrigerator or vacuum pack and freeze.
6. Cook before serving.
To stuff and smoke:
Add 2/3 tsp Cure #1 to mixture.
Mix well. Rest overnight, to distribute flavors and cure, in the fridge.
Stuff into 32-35 mm hog casings. Link and be careful not to blow it out.
Smoke at 140* to start, kicking up the temp every hour or so by 10* until 160* is reached.
Cook until 151* IT. About 6 hours.
Give it a bath in cold water to stop the cooking.
Let air dry, cut into links and package. Refrigerate or freeze.
Pics of the process:
Sorry, no grinder pic.
The mix. 8.8 pounds of goodness.
The stuff.
On the FEC-100
BTW, the basic recipe is at Wedliny Domowe and makes 2.2 pounds.
Another tidbit of info. 1# sausage will stuff approx. 2.5 feet of 35 mm casing.
Thanks for lookin', now go play with your sausage.
Mexican Chorizo with Lava Jack Cheese
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- Jarhead
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Mexican Chorizo with Lava Jack Cheese
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- ChileFarmer
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Re: Mexican Chorizo with Lava Jack Cheese
I am liking the way you think. Sure looking good. I have not tried the cheese but will. Nice touch. CF
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- Papa Tom
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Re: Mexican Chorizo with Lava Jack Cheese
OK Gunny I like this recipe as is except for one thing........I have gone to Marionville and checked ain't nobody there thinks in milliliters except the pharmacist and that one drug dealer....but he ain't good at it either. Texans ain't good at ml either sooo would it be OK if I just used 6T+2t or 3.5oz of vinegar & water instead of going to Mexico (not the one in MO) to measure?
Thanks good recipe
PT
Thanks good recipe
PT
tarde venientibus ossa....
- Jarhead
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Re: Mexican Chorizo with Lava Jack Cheese
Thank you CF & Papa Tom,
The cheese makes a better presentation, IMHO.
I couldn't really tell much, if any, difference flavorwise.
I made a batch of Andouille just before this one and forgot to put the cheese in.
It must have been the beer.
Hey PT,
On the back side of a Pyrex Measuring Cup there is the metric stuff and rather than to try and figure out what 2 fifths cups were, I went with that.
I think the person that you are referring to, not the pharmacist, measures in weights and not volume.
I DO know what a fifth looks like in the liquor store.
The cheese makes a better presentation, IMHO.
I couldn't really tell much, if any, difference flavorwise.
I made a batch of Andouille just before this one and forgot to put the cheese in.
It must have been the beer.
Hey PT,
On the back side of a Pyrex Measuring Cup there is the metric stuff and rather than to try and figure out what 2 fifths cups were, I went with that.
I think the person that you are referring to, not the pharmacist, measures in weights and not volume.
I DO know what a fifth looks like in the liquor store.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
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