Made some Corizo Sonorense (from Len Poli site) again this past Thursday. It turned out good. We like it cooked with scrambled eggs for breakfast (had some sat morning), but also it makes great Taco's (Friday night)
I used fresh ham steaks as the meat
(http://i805.photobucket.com/albums/yy339/ratherbboating/ham_zps00b6706c.jpg)
Then cut up into cubes and seasoning added for a rest in the refridge to get happy together.
(http://i805.photobucket.com/albums/yy339/ratherbboating/bagged_zps45c57cfb.jpg)
After getting happy, into the stuffer. (note the small bowl of meat, that ended up as tacos).
(http://i805.photobucket.com/albums/yy339/ratherbboating/stuff_zpsc4673687.jpg)
After a trip to the freezer to harden them a little, bag and tag.
(http://i805.photobucket.com/albums/yy339/ratherbboating/packaged_zps56aeaa0b.jpg)
So now I am working on my next project, pastrami style sirloin tip. Put in the fridge Thursday. Will post it later this coming week
One more project, working on my next bacon. However, going to have to wait a while before it gets ready. The little porker only weights 50lbs right now. Was going to post a picture, but decided not to.
Looks great!
I've gotten to like chorizo and eggs for breakfast too.
I've tried a few recipes, and seem to like the hotter ones the most.
I make mine into 3 oz patties and freeze so I can get one or 2 out at a time.
These are not hot, used guajillo chile power. It has a different taste than Cayenne and not as hot. I use guajillo on lots of spicy foods because of the flavor and not a lot of heat.
I should have used smaller casing, for a little less weight per link, but rest assure that none will go to waste.