Recommended Chorizo Recipes

[NCPaul]

I'll post a picture of his chorizo Asturiano in a few days. Start with his fresh chorizo.

[spudie]

Appreciate that , its sure full of interesting info. Its definitely a "Coffee Table" Book as its pretty heavy to lug around to my parts of the house that I read. Not complaining but its the only thing you (well for me) I can handle at a time. Have to make another trip for the coffee or Beer.
Spudie Oz.

[NCPaul]

Chorizo Asturiano:

[spudie]

Wow these look fantastic.
Can almost taste just by looking at a zoomed in version.
Well done, these get a big tick for me to aspire to be able to reproduce.
Thanks.
Spudie Oz

[badjak]

I'll be following your adventures!
And, if anything, it inspired me to take out my copy of charcuteria

[spudie]

Hi badjak, have to admit with all my hype and dancing in the street over the arrival of the latest Charcuteria Book I haven't made a decent step towards producing any of the recipes. Not that I'm not interested I just haven't the time and energy to get started. We have suffered some critical appliance failures of late and the worst was an underground 3 phase cable from the roadside to our Home. Not an easy fix as we are on a slope with rocks and clay........ but after a lot of trench digging, swearing and $$ we have full power restored and 3 major appliances replaced. Now we are in the middle of our early New Year heat wave and I struggle to get motivated and start.
Have some small jobs to finish outside, once these are attended to I'm hoping to be back to everything sausage & charcuteria.
Pls post any of your recent recipes you have used.
Spudie

[spudie]

Soul of Spain & other recipes for reputable Chorizo.
Well we finally have all the major jobs completed -well just a few wee ones left but I can see the light in the tunnel.
I have all the recipes listed in order to try.
Will be trying the fresh Chorizo as Paul suggested.
Good results or bad I'll try and post results.
Thanks for all assistance has moved her comments to betting on my progress.
rgds Spudie

[spudie]

Finally made Chorizo Fresco from Soul of Spain. I followed the printed recipe ingredients to the letter, even have it dialled into my favourite software (many thanks Wheels). I used pork ham, belly and back fat in same % as recipe. I had to wait on the postman for the best Paprika I could find, not cheap but thats quality stuff for you. At the time I only had sheep casing but they worked ok in the stuffing. Made loops of 10" as was scared stiff the casing would tear. As the ham was frozen I slow cooked finished sausage in 81C water until 71C internal temp. There was no fat leakage in the water in fact it was really clear, just the slight scum from casing. The result after being so particular are somewhat disappointing to say the least, definitely not what I expected. Dry, a little crumbly & I'm the only one that eats them. I only eat without casing chopped into scrambled egg. Sorry for long post, are these Chorizo meant to be dry crumbly and skinless. Hoping someone thats made this recipe can help me out. Not giving up.... Thanks

[NCPaul]

It sounds as if you had trouble with the bind. I'm guessing that you mixed it properly I.e. Until it was sticky and that you kept everything cold. Two things that you can try would be to salt the meat overnight (this will help extract the myosin) and to add 0.5 % sodium bicarbonate to keep the pH up.

[spudie]

Thanks for reply, yes she was a sticky mess that hung from up turned hand. Will try your thinking on meat overnight salting (I usually do this nowadays as advised by yourself & Wheels) also will use the Bicarb at .5%.
Its not supposed to be crumbly is it....
Many thanks Spudie

[NCPaul]

It may have been the 50 mL of wine in the recipe, you could try dropping it of reduce it. I only add wine to one of my recipes at the end with minimal mixing.