Have 5 lbs of course ground pork ready to be turned into dry spanish chorizo.
Here we have the items.
Left
1/4cup cold distilled water. To this will be 1/4 tsp F-RM-52. Mix and set aside.
1/4 cup kosher salt
1 Tbs dextrose powder
1 tsp cure #2
Right
2 Tbs hot paprika
2 Tbs Ancho chili powder
1.5 tsp cayenne
2 Tbs minced garlic
apporx 10 ft of hog casings soaking
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc.jpg)
I have the pork cubed and in a glass bowl sitting in ice.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc5.jpg)
Crisco the plate.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc1.jpg)
Kosher, cure and dextrose.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc2.jpg)
The salt, cure and dextrose have been mixed together and sprinkling on the pork cubes. Toss well.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc3.jpg)
Next grind the cured pork thru the course plate, into the bowl on ice.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc4.jpg)
Mix the dry with the f-rm water. It will get really thick.
Add the garlic into the meat mix, mix well. Add the seasoned f-rm mix to the meat. If needed add 1/4 cup more distilled water to the meat, mix well.
Got the chorizo mixed and back in the bowl sitting in the ice.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/scg.jpg)
Get the stuffer ready.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc7.jpg)
There all stuffed up.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sc8.jpg)
Have the PID set down to 70* so might as well hang with the Lonzino. The salt/water bowl at the bottom is giving me 76% R/H
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/scbs.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch.jpg)
Might give 20-40 mins of smoke later.
That sounds so good!
Took the PID down to 62* and the R/H is steady at 74%
Flipped the chorizo over on the sticks. Gotta clean out the proofer smoker to hang these in cuz going to need the 6 rack soon.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/chor.jpg)
If you ever wanted to do the salt/water trick in your Bradley, It does work.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/salt8.jpg)
Had to hang all the sausage in the fridge. Its getting warm out.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sausagefridge.jpg)
I am so hungry now
It must smell soooo good in there...