This is a cold smoked, Mexican style fresh chorizo sausage.
I made these to test out my original curing chamber setup (with the vivarium controller), as they only need to hang for about 5-7 days. Plus I wanted to use my newly built cold smoker 🙂
Shopping list (adjust the amounts according to how much meat / fat you have. The ratios are important):
- 1.5kg pork shoulder, or a mixture of shoulder and belly, diced into 1″ cubes
- 650g back fat diced into smaller cubes than the meat (if you can’t get back fat, use a greater ratio of belly)
- 40g Sea salt
- 6g of Cure #1 (pink salt)
- 25g dried chilli powder
- 3g white pepper
- 75g dehydrated skimmed milk
- 15g dried cumin
- Thinly sliced spring onions – 120g or so, green part included
- About 60ml cold water, and some ice cubes
- Natural hog casings
- Cold smoker / dust / pellets
Get your sausage on:
Important: Make sure you’ve got your grinder blades in the freezer for a few hours to help keep everything super cold and stop the fat smearing when grinding, and get your hog casings in some warmish water so they’re ready to be stuffed. If you have room, put the meat and fat into the freezer for a while too.
- Put ice cubes in one mixing bowl and then put the other bowl into it
- Mix the diced meat, salts, herbs and milk powder together and grind them through the coarse plate on your grinder, into the iced bowl
- Grind the fat through the fine plate into the iced bowl with the meat in
- Mix this all together with the spring onions and a splash of cold water, it’ll go sticky when you mix it – you want this
- Take a small piece and fry it off in a pan to check the seasoning. Adjust if necessary. Make sure that you put the rest of the mixture in the fridge while you do this
- Rinse the casings out thoroughly. Don’t let go else they’ll disappear down the plug hole!
- Stuff your sausages into the casings, and twist into links. Whatever length you like
- Put them uncovered in the fridge overnight to build up a pellicle so that they take the smoke better
- Stick them on your cold smoker for a few hours (I think mine had about 5 hours), they should have some nice colouration by then
- Then hang them in the fridge (curing chamber, etc) for about 5 days. Ideally they want about 70% humidity. Mine were in there for a week and the humidity was all over the place, but they turned out fine. I was testing out the viability of the reptile vivarium controller as a curing chamber controller at the time, but I decided that more control was needed, hence sausageBot was born.
- You can then freeze them and they’ll keep for ages, or keep them in the fridge for a couple of weeks max.
- For bonus points, vacuum seal them – they take up less room and you won’t get any freezer burn. Plus it’s good fun.
Unsurprisingly you can use them like any fresh chorizo – they’re particularly good with chicken, in risotto, or just fried up as a tapas dish.