Chorizo Oaxaqueño- making some tomorrow.

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Hayabusa Rider

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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.

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MagnusTheBrewer

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Jun 19, 2004
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Looks good! I like the recipe but, I would never go to that much effort without making at least 5 pounds.
 

OCGuy

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Jul 12, 2000
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What is this nonsense? Don't you know that you can save 432% of the cost, while increasing flavor and nutrition by at least 10X if you make it yourse.....oh wait....

Carry on, looks delicious!
 

Hayabusa Rider

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Jan 26, 2000
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Looks good! I like the recipe but, I would never go to that much effort without making at least 5 pounds.

I have about 20 more lbs of pork butt and 12 lbs of pork belly so I could make a lot more, but this is the first time using the new equipment. I do think that you are right though and I'll probably do 3-4 lbs and vacuum seal and freeze the remainder. That way it's enough if it's good and if I mess up somehow on the first try I won't have wasted too much. I don't think that likely to happen since I tend to be meticulous/paranoid about technique.
 
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