Save your spear rib trimmings

[ChileFarmer]

I have been saving my spear rib trimmings. Got to looking and discovered I had quite a few in the freezer. So I decided to turn them into Chorizo (Mexican style sausage). I was out of Chorizo anyway. But Not now. Kinda a fun thing, and good eats. CF

DSC01706 (Medium).JPG

[limey]

Thats some great looking chorizo, CF. I might have to start saving some as well.
Great job.

[BluDawg]

CF those are some tasty looking treats, I loves me some chorizo and eggs in the morning with warm tortillas. My rib trimmings go to the bean pot and green chile stew

[atcNick]

Dang CF, you gonna send some of that my way? I wonder how many ribs that came off of?

[Texas Blues]

No way are you going to use all that up. Send some my way and I'll put it to good use pronto.

[JaCK2U2]

Gonna need a mighty good bunch of eggs to take of all that chorizo!

[cowboydon]

Nice looking Chorizo - You are set for a while CF (unless you give in to the Chorizo beggars, and if you do give PM me for my address ) lol - You did good too eating ribs and getting Chorizo thats a Win Win for sure.
Thanks for sharing the picture with us.
(I attended Papa Toms 1 st Annual Wurst Fest and learned alot during the festivities, my guess is you ground up about 17 pounds of trimmings from what I see)

[ChileFarmer]

Guy's thanks for the kind words, pleased that you like the post.
It was a fun thing. Not too many left, by the time all the kids and grand kids got there share.
Don, good guess on the pounds 15#. Sure wish I could of been at PT's class. I know it was great time and learning experience. CF

[tex_toby]

Oh man, CF! That hits the spot! I save my trimmings too, but usually smoke and pull for rib sammiches. I'd love to try your chorizo. I'm curious though - how hard was it to get all of the cartilage out so you could grind it? That's why I end up pulling it because there is so much in the trimmings. Not sure I'm good enough or patient enough with a knife to trim out the meat prior to being cooked. I'd love to hear your technique.

tex

[S.O.L. BBQ]

Oh man, CF! That hits the spot! I save my trimmings too, but usually smoke and pull for rib sammiches. I'd love to try your chorizo. I'm curious though - how hard was it to get all of the cartilage out so you could grind it? That's why I end up pulling it because there is so much in the trimmings. Not sure I'm good enough or patient enough with a knife to trim out the meat prior to being cooked. I'd love to hear your technique.


x2

[ChileFarmer]

Guys, not hard to debone. Use a good sharp boning knife, cut around one end of the cartilage. Just so you can hold it, run the knife under, and cut until the end, then cut off. Move on to the next one. CF