[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 63 KB, 1001x751, meat grinder.jpg [View same] [iqdb] [saucenao] [google]
15196762 No.15196762 [Reply] [Original]

My mom gave me a meat grinder for my birthday. I want to make some chorizo, do any of you cu/ck/s have a good recipe for it? The sausage I mean, not what to do with it.

>> No.15196790

>>15196762
I do not but I wish you the best in your search

>> No.15196821
File: 67 KB, 300x300, happy peepo.png [View same] [iqdb] [saucenao] [google]
15196821

>>15196790
Thanks anon, I am going to make tortas with it,

>> No.15196833

>>15196762
>go to store
>buy chorizo
>feed into grinder
>make fresh chorizo
???
>profit

>> No.15196943

>>15196762
>>15196762
Put your dick in it

>> No.15196947
File: 3 KB, 101x125, AH HAHAH FAGGOT.jpg [View same] [iqdb] [saucenao] [google]
15196947

>>15196943
>Put your dick in it
This

>> No.15196957

>>15196943
>>15196947
Will that help tenderize it or something?

>> No.15197059

>>15196762
Welcome to the wide open world of sausage making! I've made this recipe adding some chipotle and ancho chili powder. Phenomenal flavor!

https://www.meatsandsausages.com/sausage-recipes/chorizo-mexican

Btw, that site is a treasure trove of sausage recipes. Their info is top notch.

>> No.15197062

>>15196943
>Put your dick in it
HAHAHAHA

>> No.15197124

Make a water sausage.

>> No.15198554

>>15196762
`

>> No.15200146

>>15196762
`

>> No.15200178

>>15197059
>https://www.meatsandsausages.com/sausage-recipes/chorizo-mexican

Not OP but thanks for the link, amazing info and recipes on that site.

>> No.15200292

>>15196762
This is the seasoning mix I use. The recipe is 25# of cubed pork butt, this seasoning, 8oz of white vinegar. Mix'em up, then stuff your sausage or pack it in sausage bags.

https://www.waltonsinc.com/chorizo-sausage-seasoning

>> No.15200321

>>15196762
You could try making tortas with it.

>> No.15201181

>>15200178
>mexican
Thats the shit version hes looking for spanish chorizo

>> No.15201278

>>15201181
Doubtful. Spanish chorizo has to be cured and dried long term and that takes a humidity/temp controlled environment.

https://www.meatsandsausages.com/sausage-recipes/chorizo

>Ferment/dry at 22-24º C (72-75º F) for 48 hours, 90-85% humidity. A thin smoke at 22-24º C (72-75º F) can be applied during this step.
>Dry for 6-8 weeks at 16-12º C (60-54º F), gradually decreasing humidity from 85 to 75%.