Ice Fishing Tips -Check your local regulations! > Hardwater Cuisine

Chorizo

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meandcuznalfy:

--- Quote from: ira-akrfc on May 09, 2022, 07:48 AM ---I'm going to try this today.

Curious about the water you added, esox. I don't see that in the original recipe. How did you come up with the 1/4 C + 2tbsp?

--- End quote ---

He just portioned it out of a bigger batch, need a bit of moisture or your sausage will be dry, I know cause I omitted this step once

Walted:
Can't wait to try this. I love chorizo but everytime I buy it in the grocery store it just cooks into greasy slop. Not sure what I am doing wrong.

Rebelss:

--- Quote from: Walted on Jun 15, 2022, 08:39 AM ---Can't wait to try this. I love chorizo but everytime I buy it in the grocery store it just cooks into greasy slop. Not sure what I am doing wrong.

--- End quote ---

Nothing. Chorizo is super greasy. Fat needs to be drained while cooking, it'll get worse if ya finish cooking in the grease.  I then dump it on a couple layers of papers towels. Kinda like cooking a lot of bacon; same thing.

Walted:

--- Quote from: Rebelss on Jun 15, 2022, 09:51 AM ---Nothing. Chorizo is super greasy. Fat needs to be drained while cooking, it'll get worse if ya finish cooking in the grease.  I then dump it on a couple layers of papers towels. Kinda like cooking a lot of bacon; same thing.

--- End quote ---
Thanks for the tips! I'll give that a shot.

esox_xtm:
Good morning! Reading over my comment above and the following comments it's clear I was not very clear on my procedure.

Follow Unc's recipe to the letter. NO EXTRA WATER. For a 1# recipe the dry ingredients are a little over a quarter cup of seasonings. That's a lot of dry flavor for one pound of meat. The vinegar (3 Tbsp) is a LOT of liquid for that same pound of meat. THAT is what was over 6 times the amount of liquid we add to our summer sausage for proper seasoning dispersal and protein development, but it is needed to hydrate that much seasoning. My apologies for the confusion.

As I made it (to the recipe) it came out great. Far as being greasy? If you use good ground pork, no leaner than 80%, you'll be lucky to have any grease in the pan worry about. And yes, as Unc noted, you NEED some fat in the recipe otherwise the flavors don't carry well and it's dry as Northwoods pothole in August.

Coincidentally had some for breakfast this morning! Great stuff!

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