Spuddy's Chorizo Recipe

[Sojourn]

Sojourn

They're my first try and I'm well pleased!

They've had 12 days and have lost 40% of their initial weight. It's surprised me how quickly they've dried.

I think I got air in 'cos I couldn't be bothered to change to a larger stuffing tube from the one I was already using.

Phil

They look great for a first try Phil, looks like they are drying quicker as you used large hogs casings - you may have discovered a rapid cure chorizo
When are you going to sample your handywork?

How much weight loss are you expecting and what breed of pig is it made from?

Cheers,

Dave

[wheels]

Sojourn

The casings were 40/42mm so not really that small - the finished product is the same size as the ones in the supermarkets.

Saucisson does a quick dried sausage see:

http://forum.sausagemaking.org/viewtopic.php?t=3976

FYI they lost an average of 18% in the first couple of days incubation, which amazed me. There again, as I am new to air-dried sausage making, I have no reference point other than this very useful postby Akesingland.

We will be testing these shortly. The meat was from a GOSxLarge White, the half pig weighed 93lbs (dead-weight), a nice big piggy! I used Spuddy's recipe with the addition of a small amount of dextrose, why I added it I don't know, I guess, I felt it would provide 'food' for the LS-25. Anyway, maybe it's fortuitous that I did 'cos I hadn't seen Spuddy's post about not using Citric Acid, with luck the dextrose will offset any 'over-acidity'!

Phil

[Sojourn]

Ah the BIG hog casings, I want to get some more of those but scobies are only doing 10 hank packs (�150) I'm using small 28's for my breakfast bangers at the moment. I would like to get bigger but that's all the sponsor sells at the moment (hint hint stock some larger sizes ahem!)

Thanks for the links, the pepperami style sausage looks great for snack boxes. The graph is a good device, it would be interesting to see which piggies have the highest water content and the lowest to attempt to ascertain which piggie is best for what produce? don't know if it would make any difference but may be worth some contemplation the next time I can't sleep!

That's a nice big pig, sounds like a nice cross I love old spot - they made the best scotch egg I ever had. I used a 'Welsh' which was smaller than yours at about 30kg ish, he had a lovely layer of fat on him.

Good idea about the dextrose, feeding the ls25 - is that the bread maker in you coming out?

[wheels]

One of the 'sponsors' competitors, a major casing processor, does them in smaller amounts.

You order the hogs casings and ask for them in the comments box. I buy them ready spooled.

You could phone beforehand just to make sure though.

Linky thingy


Phil

[Sojourn]

Cheers Phil, Ordering some now, big bangers for Christmas!

[wheels]

Sojourn

Hpe you don't mind me posting a couple of chorizo questions here - it keeps subjects in one place.

Anyway, I made Spuddy's chorizo and in the main I'm very pleased. However, in parts they are a bit crumbly; not as firm as I expected even with 40-43% weight loss (now only at 13 days drying).

The questions on my mind are:

Should I dry it for longer, in spite of the weight loss?

What plate do other (more experienced members) grind the meat on? (I did it through a No 12 then a No 8 ).

How much do you mix the sausage meat - as much as for a fresh sausage? less? more?

Any other advice?

Phil

[Spuddy]

in parts they are a bit crumbly; not as firm as I expected

That was one of the other side effects of the Citric Acid. It seemed to break the emulsion at an early stage and also I think it starts pickling the meat, giving it a "cooked" texture.
Mine had a similar crumbliness and haven't had since I've omitted it.

[wheels]

Big thanks Spuddy - It's comforting to know it wasn't my technique.

Phil

[lemonD]

Phil,
Mine last year were at 38% loss at 13 days, the texture was good, if a little case hardened.
I used a 9mm hole plate and hand cut the back fat.

Spuddy
Did you replace the citric acid or just omit it?

LD

[Spuddy]

Just omit it, the starter culture does the job of adding the "tang" you expect quite well on it's own.

[Sojourn]

Hi Phil, I am probably less experienced than the majority of the members here but I am glad to offer advice if I can

What plate do other (more experienced members) grind the meat on? (I did it through a No 12 then a No 8 ).

I ground mine through a 9mm plate - only once though, in my opinion for chorizo that is enough

How much do you mix the sausage meat - as much as for a fresh sausage? less? more?

Mix it very well, it will not go 'sausage' smooth as the mix has only been through the plate once, I always go by the colour to see if the mix is mixed enough - nice uniform paprika colour

Any other advice?

Equal amounts of sweet/hot paprika and as much cayenne as you can handle!

I like hand cut back fat, this last batch I also added a few hand cut pieces of loin in too, with the idea that when I cut the finished product i'll get that authentic mix of textures through the chorizo

I also like to leave the mix 'marinade' in the fridge for 24hrs before filling, probably not necessary but it allows all the meat to get to know each other with the spices before they go into casings

And lastly black pepper, some ground some whole

[wheels]

Thanks LD, Sojourn and Spuddy.

Seem's that the level of grind I used is about right. See the pics on the previous page - there's some good chunks of fat in there.

Taste and spicing is obviously a personal thing - I'll adjust them in due course for my nephew's taste, I'm primarily making them for him.

I think Spuddy's hit the nail on the head and will omit the citric acid on the next batch.

Sojourn, I agree about the mixing.

Thanks again.

Phil

[saucisson]

I'll post pics of the Quatermass experiment soon

[wheels]

Ah! The suspense...

[Sojourn]

Dr. Quatermass

"Ah! I thought you said 20Kg's of Saltpetre, not 20g's!"