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MEXICAN CHORIZO

Posted By: Joe Ames
Date: Thursday, May 11, 2000 at 3:19 p.m.

MEXICAN CHORIZO
Most recipes for chorizo call for hog fat, which, along with beef fat, or
suet, is held to be a toxic substance in some quarters. Here’s a modern
recipe that calls for vegetable shortening. Although pork remains in the
ingredients, note that lean pork does not contain fat marbled in the meat.
The use of brandy in a Mexican recipe might raise some French eyebrows, but,
according to my source for this recipe (George C. Booth’s The Food and Drink
of Mexico), good brandy has been in production south of the border for 450
years.

2 pounds lean pork
1/2 cup vegetable shortening
1 pint red wine vinegar
1/2 cup 100-proof brandy
2 bell peppers, grated
8 cloves garlic, grated
6 bay leaves, crushed
4 tablespoons salt
3 tablespoons chili powder
2 tablespoons Spanish (hot) paprika
1 teaspoon fresh coarsely ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/4 teaspoon powdered ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground coriander seed
hog casings

Cut the meat into small chunks and spread it over your work surface. Mix all
the herb and spice ingredients, then sprinkle them evenly over the meat
along with the grated bell peppers and garlic. Grind the mixture, using a
1/8 or 3/16 inch plate. Put the ground meat into a non-metallic container;
mix in the wine vinegar, brandy, and vegetable shortening; cover; and
refrigerate for 24 hours. Stuff the mixture into medium hog casings, tie
into 4-inch links, and hang in a cool, breezy place for 24 hours. Use
immediately, refrigerate for several days, or freeze.
Note: Increase the measures if you want more chorizo.

>From the book -
SAUSAGE
by A.D.Livingston

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