Post by bodger on Sept 15, 2010 15:51:45 GMT -5
First of all we started with 3kg of reasonably lean saddleback pork and 500g of back fat.
The next thing we did was to run the back fat through the mincer.
Followed by the pork.
Then I mixed the two evenly together.
Then I got the ingredients together ready to mix into the mince.
They were
1) 2.2% of the total weight of the meat and fat combined in salt, I'm told this came to 77g
2) 90g of paprika
3) 60g of cayenne pepper
4) 30g of fennel seeds
5) 6 crushed garlic cloves.
Start the mixing.
As the actress said to the bishop ! "Its sausage time !
I know this looks slightly kinky but its only my wife kaz tying the end of the first sausage out of the stuffer.
The finished article.
We made quite a few.
A word of warning. This is the first time that we have made these and we'll have to wait at least six weeks or longer to see how they taste.
The next picture on this thread will be of myself and Rob hanging our sausages in the barn tomorrow morning.
PS The red wine was used to make the mixing of the mix go easier in two ways.
The following morning, we hung the chorizos out to dry. To be quite honest, we were only too pleased to get them out of the house The smell of the garlic was stinking the house out.
We have a row of four wooden kennels with covered runs and the end one is a spare, so we've used that. The video says that you need some where cool, dry and with a good through put of air. Hopefully the kennel is going to fit the bill.
Here they are hanging, it gives a nice rewarding feeling of satisfaction to see them.
Chorizo update. Heres a picture of the sausages after eight days. Do you think they have changed much ?
Two weeks on and I couldn't resist having a taster.
The sausage was really nice, if a bit fiery but in another couple of weeks or so, I reckon that they'll be out of this world.
Six weeks after making them, the chorizo was really good. Its very simple to make chorizo, why not give it a try ?