1½ lb. gr. beef round
1½ lb. gr. pork Lean
1 onion finely minced medium large
3 garlic cloves minced
1/4 c. wine vinegar
2 tsp. light brown sugar
1/2 to 1 tsp. Mexican oregano ur taste
1 T. paprika
2 to 4 tsp. cumin powder
2 tsp. cilantro leaves fresh chop
1 to 3 T. chili powder
1 tsp. salt or ur taste
Sausage casing large
Day before- combine all sausage ingredients - mix well. Let
stand in cool place or refrigerator overnight.
Next day- stuff into casing if desired- or form into rolls 11/2
inches in diameter n about 1 foot long - tie in
muslin. Hang in shade on a hot day to dry 2 days
Dried Spicy Chorizo Sausage
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Dried Spicy Chorizo Sausage
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- Jarhead
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Re: Dried Spicy Chorizo Sausage
Ouch, where is your Cure?
Somebody is gonna get sick on that.
Hang in shade on a hot day to dry 2 days
Somebody is gonna get sick on that.
"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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Re: Dried Spicy Chorizo Sausage
Jarhead wrote:Ouch, where is your Cure?Hang in shade on a hot day to dry 2 days
Somebody is gonna get sick on that.
+1 CF
OK, get over it, you lost. God bless America
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Re: Dried Spicy Chorizo Sausage
Actually probably not gonna make anyone sick however if I made it I would add 3/4t cure #1 to be safe and refrigerate after hanging.
The reason I say that it probably won't make anybody sick is because adding the vinegar will drop the Ph. Bad guy microorganisms don't multiply well in a low Ph environment.
Something I question though is the drying method. Hanging sausage in a hot dry area causes the outside portion of the sausage to dry too quickly encasing moisture in the interior where microbes can multiply.
Traditional dry sausages are inoculated with a friendly bacteria that slowly changes sugars in the meat to lactic acid (lowering Ph) and includes cure #2 that slowly breaks down inhibiting the unfriendly bacteria. The sausages then are hung in a warm (75°F) and humid area (70% humidity) to slowly extract the moisture from the sausage this method requires a good length of time.
The reason I say that it probably won't make anybody sick is because adding the vinegar will drop the Ph. Bad guy microorganisms don't multiply well in a low Ph environment.
Something I question though is the drying method. Hanging sausage in a hot dry area causes the outside portion of the sausage to dry too quickly encasing moisture in the interior where microbes can multiply.
Traditional dry sausages are inoculated with a friendly bacteria that slowly changes sugars in the meat to lactic acid (lowering Ph) and includes cure #2 that slowly breaks down inhibiting the unfriendly bacteria. The sausages then are hung in a warm (75°F) and humid area (70% humidity) to slowly extract the moisture from the sausage this method requires a good length of time.
tarde venientibus ossa....
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Re: Dried Spicy Chorizo Sausage
PT, I didn't know all that technical stuff. I was just thinking raw meat hung out side is not good. CF
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Re: Dried Spicy Chorizo Sausage
As a matter of fact, eating uncured meat can lead to all kinds of unanticipated side effects. Afflictions like becoming wall eyed, developing double chins, prolific acne, eyebrows growing together, an sudden affinity for cartoon t shirts, and a ballooning waistline are all clinical symptoms of Uncured Sausage Disorder or USD (not to be confused with UDS to be sure).
Take for instance the case of our test subject Abner (below). Note the bulbous physique, the development of a pronounced "unibrow", and the cockeyed 500 yard stare. All classic clinical signs of USD. While USD can be successfully mitigated when treated early, "Abner" unfortunately has an advanced terminal case for which no effective treatment currently exists. Don't let yourself become the next "Abner", act now.
Notwithstanding his clinical condition however, Abner doesn't really give a rat's patoo about USD, because he just won the MegaBall Lottery and as a result has overcome all kinds of typical social barriers...
Take for instance the case of our test subject Abner (below). Note the bulbous physique, the development of a pronounced "unibrow", and the cockeyed 500 yard stare. All classic clinical signs of USD. While USD can be successfully mitigated when treated early, "Abner" unfortunately has an advanced terminal case for which no effective treatment currently exists. Don't let yourself become the next "Abner", act now.
Notwithstanding his clinical condition however, Abner doesn't really give a rat's patoo about USD, because he just won the MegaBall Lottery and as a result has overcome all kinds of typical social barriers...
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: Dried Spicy Chorizo Sausage
Papa Tom wrote:Actually probably not gonna make anyone sick however if I made it I would add 3/4t cure #1 to be safe and refrigerate after hanging.
The reason I say that it probably won't make anybody sick is because adding the vinegar will drop the Ph. Bad guy microorganisms don't multiply well in a low Ph environment.
Something I question though is the drying method. Hanging sausage in a hot dry area causes the outside portion of the sausage to dry too quickly encasing moisture in the interior where microbes can multiply.
Traditional dry sausages are inoculated with a friendly bacteria that slowly changes sugars in the meat to lactic acid (lowering Ph) and includes cure #2 that slowly breaks down inhibiting the unfriendly bacteria. The sausages then are hung in a warm (75°F) and humid area (70% humidity) to slowly extract the moisture from the sausage this method requires a good length of time.
To prevent the beasties that grow in the cookers if not used regularly in my climate of 75°F and 70%RH, perhaps I should set a glass bowl filled with cider vinegar on the grates?
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- Jarhead
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Re: Dried Spicy Chorizo Sausage
Boots, if that is Abner's rehab nurse, I wanna be nursed back to health.
"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
- Boots
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Re: Dried Spicy Chorizo Sausage
Understand. I am feeling a little poorly myself.
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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