The south western variety is very different than the Spanish version. The Spainish version remeind me of a slightly softer peppeoni. Again there were lightly smoked.
As a Spaniard and very frequent chorizo eater, I can say that yours resembles a true Spanish chorizo :)
There are many different styles across the country. What was your recipe?
I believe in that picture I used this one ...
[size=16]Deejay's Spanish Chorizo[/size]
I haven't made this in ages I guess because I'm the only one that really likes it. It's got some bite to it and everyone thinks it's too hot. I love it! This recipe is based on book by Rytek Kutas published in 1987. I made a few changes to suit my taste and favorite spices.
5 pounds fatty pork butt
2 tablespoons kosher salt
2 tablespoons dried diced red bell pepper
1 half cup apple cider vinegar
4 teaspoons Ruby Red Paprika (Sweet)
3.5 teaspoons Hungarian Paprika (Hot)
2 teaspoons hot cayenne pepper
3 cloves fresh pressed garlic
1.5 teaspoons Italian seasoning
1 teaspoon coarse black pepper
1.5 cup cold water
Meat should be cut into strips small enough to go through our grinder and nearly frozen. Grind in 3/8 inch plate. Mix water vinegar and spice well then add to the meat. Mix well and stuff into 38 to 42 mm hog casings. I like to make mine about 12 inches long. Hang in the refrigerator or cold space overnight to dry. Although not normally smoked, I like mine lightly smoked with apple, cherry and pecan wood.
Meat cubed up and ready for chilling
(http://www.deejayssmokepit.net/Q-View/FattyMeat.jpg)
The spice mix
(http://www.deejayssmokepit.net/Q-View/ChorizoSpice.jpg)
Grinding the meat
(http://www.deejayssmokepit.net/Q-View/GrindPorkButts.jpg)
The stuffed sausages
(http://www.deejayssmokepit.net/Q-View/StuffedChorizo.jpg)
SMoked and Packaged
(http://www.deejayssmokepit.net/Q-View/PackagedChorizo.jpg)
Wow, those look amazing, Deb! You are so talented!
Thanks you sweetie and you are also!
Love the visual of the spices on the plate! Every recipe should do that! Really helps me get the feel of the proportions.
Dave in CT.
Thanks for the recipe, Deb.
I have to get a meat grinder soon.
Dave I do that for all my recipes whenever possible. Hard if they are liquids!