Dry Cured Chorizo

Started by NePaSmoKer, March 23, 2012, 04:44:46 AM

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NePaSmoKer

Taking some slices today.

I think its looking done.











mikecorn.1

Mmmmmm. Chorizo and egg tacos. :)


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Mike

Buck36

If you make a large batch how do you store it?

Is it vac bags and then freeze?

howlin

must...have...recipe...stat
if cows didn't taste so good ,they would be extinct

NePaSmoKer

Buck

This is dry cured using cure #2 Its shelf stable and needs no refrigeration.


If you have no area that has the temp and proper humidity i would not advise not to try this. My cure chamber is with temp and humidity controls.






seemore


IKnowWood

IKnowWood
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Look up Our Time Tested And Proven recipes

Mr Walleye

Rick that looks fantastic!  8)

I've been working with Suyi from Auber on a new control. He has one on the way to me now so I will start a new thread about it. I still don't have a cabinet for it yet but hopefully I pick one up shortly.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


NePaSmoKer

Quote from: Mr Walleye on April 10, 2012, 05:57:17 PM
Rick that looks fantastic!  8)

I've been working with Suyi from Auber on a new control. He has one on the way to me now so I will start a new thread about it. I still don't have a cabinet for it yet but hopefully I pick one up shortly.

Mike

Mike

Is it a control for temp or humidity.

Mr Walleye

Quote from: NePaSmoKer on April 10, 2012, 07:41:22 PM
Quote from: Mr Walleye on April 10, 2012, 05:57:17 PM
Rick that looks fantastic!  8)

I've been working with Suyi from Auber on a new control. He has one on the way to me now so I will start a new thread about it. I still don't have a cabinet for it yet but hopefully I pick one up shortly.

Mike

Mike

Is it a control for temp or humidity.

Rick

I just posted all the details here....
http://forum.bradleysmoker.com/index.php?topic=28037.0

Mike

Click On The Smoker For Our Time Tested And Proven Recipes