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This week I am showing you how to make Chorizo! Chorizo making is fun and easy and delicious! You can make chorizo using pork, chicken, beef and it all comes out delicious! The recipe can be found below! Enjoy!
The Knives I Use In My Kitchen
The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 6000 Grit:
DMT Diamond Sharpening Rod 600 Grit:
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
Mac Black Ceramic Honing Rod 6000 Grit
SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
The Diamond Plate Use To True My Whetstones:
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
INGREDIENTS:
1 lb coarsely ground lean pork butt or shoulder
1 lb ground pork from supermarket
8-10 cloves garlic minced well
4 tablespoons ancho chile powder or cayenne pepper depending on how much heat
2-3 tablespoon smoked paprika.
2 teaspoon sweet paprika.
1 or 2 bay leaves.
2 tablespoons sea salt
3 teaspoons dried Mexican oregano crushed
2 teaspoon freshly ground black pepper
1 tablespoon ground cumin toasted
1 teaspoon ground coriander toasted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon of dried marjoram
1/2 teaspoon of dried thyme
1/2 teaspoon of allspice(optional)
8 tablespoons cider vinegar or red wine vinegar
METHOD:
Mix finely chopped pork butt and coarse ground pork together well in a large bowl.
Place meat in the fridge.
Toast your cumin seeds and then grind them or toast ground cumin.
Toast your coriander seeds or ground coriander.
Add all herbs and spices except garlic into processor and blend you have fine powder.
Now first add your fresh minced garlic to the ground pork and mix in very well.
Now pour in red wine vinegar and half the spice mix to the pork.
Spread the vinegar and spices evenly over the pork and then work it into the pork very well.
Add more of the spice mixture as you go working it into the pork well.
Keep working the spice mixture into the pork until the meat turns red and the spices are well mixed in.
Once done put the chorizo mixture into a glass bowl or pyrex cover with plastic wrap and cover.
Put in the fridge to cure for 1 to 3 days before using it.
Since there is no casing in chorizo de puerco suelto you can form shapes like sausages or patties and freezing.
Also you can just take portions in freezer bags and store them.
After the chorizo is mixed to your liking take a small amount and cook it and taste it.
It is at this time you will adjust the spices to your liking.
NOTE:
Handling chili powders can cause burning to your hands. I
highly advice to use plastic gloves for handling the chili and
chorizo.
Category
Makanan - Food
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