One mans way of making Chorizo

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One mans way of making Chorizo
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kevin.vinke

Joined: 19 Dec 2006
Posts: 1304
Location: Niedersachsen, Germany

Posted: Sat Apr 05, 08 9:11 am Post subject:
Great advice from all thanks. I will keep the temps in mind though I do periodically check the temps on my fridge freezers and run them at below 4 and -21 (I used to work as a service engineer so know the importance). No not a commercial venture but I�ll try a mixture of all the suggestions over time.

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Thu Apr 10, 08 4:25 pm Post subject:
Very interesting thread this! At the moment I only smoke and sell "low risk" foods, but would like to start processing meats in the future.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Apr 10, 08 5:37 pm Post subject:
Course, it's been a few days since we've seen Bodger, no?

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Thu Apr 10, 08 10:58 pm Post subject:
Not that near a future, Nick!

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Thu Apr 17, 08 12:14 pm Post subject:
I have a really good American sausage book here with lots of excellent recipes and one for chorizo. You can guess what I'm going to say can't you ? Yep ! There's no mention of including nitrates or any other chemicals. I've sampled my wears and to the disappointment of some, I'm still alive and kicking.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Thu Apr 17, 08 2:28 pm Post subject:
I may have just killed Nick I've just sent him home with three dexters, a bottle of last years cider and a chorizo

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Apr 17, 08 3:12 pm Post subject:
Any one of those should be enough to do it. All three seems like overkill.

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Thu Apr 17, 08 3:21 pm Post subject:
Were the Dexters still moving ? and if so - are they as good at escaping as the last lot he got ?

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Tue Sep 16, 08 11:48 pm Post subject:
So......anyone died yet?

dpack

Joined: 02 Jul 2005
Posts: 46390
Location: yes

Posted: Tue Sep 16, 08 11:52 pm Post subject:
recon the moos are either mooving or oven ready mooving dexters are interesting

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Sep 17, 08 7:59 am Post subject:
Looking at your pics on page 1 Bodge: I'm glad to see someone else's Rayburn is as ancient and scruffy as mine!

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Wed Sep 17, 08 9:52 am Post subject:

dpack wrote:

recon the moos are either mooving or oven ready

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Sep 17, 08 12:38 pm Post subject:
They are stood still, in the field they should be in, actually, except for a couple of days ago when some pleasant chaps, who thought rabbit spotting with a small torch wouldn't be a problem, and the bulls would neither go through the open gates, nor, presumably, the new gaps in the crashed through hedging. I hope they have a paper cut.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Tue Jan 04, 22 1:32 pm Post subject:
I've just enjoyed rereading this one and almost fifteen years on from when it was posted, I'm more than pleased to report that the deadly 'Green Sausage ' disease never did get me and that I'm still very much here.

dpack

Joined: 02 Jul 2005
Posts: 46390
Location: yes

Posted: Tue Jan 04, 22 2:21 pm Post subject:
hny i spose traditional "sausage" and garam etc have nuances, nobody died is usually a good thing that reminds me to try some long mummified pig from the shelf

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