old fashioned cured and heavily smoked chorizo recipe

[crusty044]

Hi,]
I am after an old fashioned chorizo recipe, loaded with all the good /paprika/pimenton, chilli and other spices. I have on hand Cure #1 and #2
and every available sausage spice, I like it also fairly heavily smoked as well.
Are there any members that have a good recipe available.
Best Regards,
Jan.   Brisbane.

[jiggerjams]

I suggest Len Poli's site. He has some variations and you can make them your own.

[Habanero Smoker]

Hi Jan;

Welcome to the forum.

Here is a couple I have been meaning to get around to, so I haven't tried them yet. They are more in line with Spanish chorizo. I'm not a fame of cumin, that is often found in many recipes so I tend to like the recipes below. They are both dry cured sausages, so you will need to have an environment that you will be able to dry cure them. Neither versions are hot, but you can always adjust the heat level.

The first link is a variation of the recipe in Ruhlman's Charcuterie; which by looking at the recipe I prefer over the original recipe. I did make a batch of the original recipe. It was alright, but I didn't like the cumin.
Dry Cured Chorizo

This link has an ingredient called Piment d Espelette, from what I have read, if you can't find that hot paprika is a good substitute. Also I plan to add garlic to this one, when I get around to making it.
Another Dry Cured Chorizo

To apply smoke, if I do, I cold smoke after the fermentation process has been completed, and I lean toward using pecan, but hickory will work well also.

[crusty044]

Jiggerjams and Habenero Smoker,
Thank you for the advise and links. I can see that I will have to follow broad guidelines and tickle it up a bit to suit my taste.
I like my smoked sausages looking really dark brown, fairly hard and rather hot.
The biggest problem in Brisbane Australia is that in summer we have high temperatures and humidity.
I might have to freeze them, dip them in water and freeze them some more so they can be enjoyed for a longer time.
My salamis were kept in vegetable oil for the summer many years ago and it worked out OK. Nobody ever kicked the famous bucket!!!
Best Regards,
Jan.