Got 2 lbs of 85/15 GB for some chorizo. Added 3 oz water with 1/8 t cure. Then chorizo mix and 3oz vinegar. Didnt have red wine or tequilla :-\
Let it set covered for 24 hours. Will ad 1 T of salt tomorrow. Let for another 24 then stuff into hog casing for some smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00799.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00800.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00801.jpg)
This looks like it's going to be good!
Now I'm totally confused. I always thought Mexican chorizo was essentially "raw" seasoned (usually pork) sausage - not smoked and usually cooked just before serving. I know Spanish, Portuguese, and some other Latin & South American varieties are smoked and can be eaten as purchased. There's just too much to keep up with - I think I'll have a shot of tequila or three and forget about it.
Adios.
Quote from: Ka Honu on December 02, 2010, 08:57:40 PM
Now I'm totally confused. I always thought Mexican chorizo was essentially "raw" seasoned (usually pork) sausage - not smoked and usually cooked just before serving. I know Spanish, Portuguese, and some other Latin & South American varieties are smoked and can be eaten as purchased. There's just too much to keep up with - I think I'll have a shot of tequila or three and forget about it.
Adios.
LMAO ;D
Ahora soy confundido totalmente. Yo siempre pensé que chorizo de mexicano fue en esencia "crudo" sazonar (generalmente puerco) salchicha - no fumó y cocinó generalmente poco antes de servir. Sé español, portugués, y algunos otro latín & variedades sudamericanas son fumadas y pueden ser comidas como comprado. Hay sólo mantenerse al ritmo de demasiado con - pienso que tendré un trago de tequila o tres y lo se olvidaré.
Adiós.
:D :D :D
QuoteAhora soy confundido totalmente. Yo siempre pensé que chorizo de mexicano fue en esencia "crudo" sazonar (generalmente puerco) salchicha - no fumó y cocinó generalmente poco antes de servir. Sé español, portugués, y algunos otro latín & variedades sudamericanas son fumadas y pueden ser comidas como comprado. Hay sólo mantenerse al ritmo de demasiado con - pienso que tendré un trago de tequila o tres y lo se olvidaré.
Adiós.
Huh? Now I'm confused. ??? ??? ;D ;D
Quote from: pensrock on December 03, 2010, 02:04:53 AMHuh? Now I'm confused. ??? ??? ;D ;D
He's just showing off his (or his computer's) translation skills.
Quote from: Ka Honu on December 03, 2010, 07:24:36 AM
Quote from: pensrock on December 03, 2010, 02:04:53 AMHuh? Now I'm confused. ??? ??? ;D ;D
He's just showing off his (or his computer's) translation skills.
Thats what that mexican flag key does on my keyboard :D :D
DO'ETH
Quote from: NePaSmoKer on December 03, 2010, 10:34:05 AMThats what that mexican flag key does on my keyboard :D :D
You need a new keyboard. Mine plays a short corrido, shoots off some fireworks, and signals the waiter to bring another round of cerveza and tequila.
I want your keyboard Ka-honu!
Going old school like meemaw used to do. Ready for eggs tomorrow and tortillas ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00809.jpg)
Quote from: NePaSmoKer on December 02, 2010, 05:54:35 PM
Got 2 lbs of 85/15 GB for some chorizo. Added 3 oz water with 1/8 t cure. Then chorizo mix and 3oz vinegar. Didnt have red wine or tequilla :-\
Is the Chorizo mix a store bought mix or one you mix yourself?
new to the forum
could you tell me what 85/15 GB means ?
I would be interested to know where you got your chorizo mix from or did you make it yourself?
Quote from: islandgirl on December 04, 2010, 07:23:08 PM
new to the forum
could you tell me what 85/15 GB means ?
I would be interested to know where you got your chorizo mix from or did you make it yourself?
85% lean meat 15% fat. next time you are the grocery store take a look at the ground beef and you will see all kinds 70/30, 80/20, 90/10, 96/4 etc. The type you want depends on how healthy you want to be and/or what you want to eat and enjoy.
85% lean and 15% fat.
Knowing NEPAS I'd bet he made the mix himself. Sure looks good.
Homemade mix for 2-3 lbs of meat. Do a taste test after mixing and adjust to your liking.
Chili powder 3 Tbs
mexican oregano 1 Tbs
black pepper 1tsp
cayenne 2Tbs
cumin 1tsp
paprika 2 Tbs
Salt added the next day after the first mix. To taste
Chorizo and egg burros ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00822.jpg)
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