- Jan 26, 2000
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I have the pork trimmed and the other ingredients gathered.
I'll be making a double batch of this.
Since I'm going to hang this for maybe 3 days I'll add some curing salt just in case. It's probably (mostly likely) not needed but it can't hurt. I made chorizo perhaps 5 years ago, but the kitchenaid grinder/stuffer wasn't a whole lot of fun to work with. Now that I have a dedicated grinder and a vertical sausage stuffer (and a wonderfully over-engineered one at that) it should go better. Well that and having learned to properly trim pork butt to get the less desirable things out of it. The recipe I used was from Rick Bayless and it was good (well would have been except for me and the things I mentioned) however the Oaxacan one I linked to intrigues me. I can't imagine a tasty queso fundido couldn't be had out of this.
Let you know how that pans out.
Obligatory pics from the link.
I'll be making a double batch of this.
Since I'm going to hang this for maybe 3 days I'll add some curing salt just in case. It's probably (mostly likely) not needed but it can't hurt. I made chorizo perhaps 5 years ago, but the kitchenaid grinder/stuffer wasn't a whole lot of fun to work with. Now that I have a dedicated grinder and a vertical sausage stuffer (and a wonderfully over-engineered one at that) it should go better. Well that and having learned to properly trim pork butt to get the less desirable things out of it. The recipe I used was from Rick Bayless and it was good (well would have been except for me and the things I mentioned) however the Oaxacan one I linked to intrigues me. I can't imagine a tasty queso fundido couldn't be had out of this.
Let you know how that pans out.
Obligatory pics from the link.

