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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
PostPosted: Sat Apr 05, 08 9:11 am    Post subject: Reply with quote
    

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 IŽll try a mixture of all the suggestions over time.

Lloyd



Joined: 24 Jan 2005
Posts: 2699

PostPosted: Thu Apr 10, 08 4:25 pm    Post subject: Reply with quote
    

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
PostPosted: Thu Apr 10, 08 5:37 pm    Post subject: Reply with quote
    

Course, it's been a few days since we've seen Bodger, no?

Lloyd



Joined: 24 Jan 2005
Posts: 2699

PostPosted: Thu Apr 10, 08 10:58 pm    Post subject: Reply with quote
    

Not that near a future, Nick!

Bodger



Joined: 23 May 2006
Posts: 13520

PostPosted: Thu Apr 17, 08 12:14 pm    Post subject: Reply with quote
    

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: 13520

PostPosted: Thu Apr 17, 08 2:28 pm    Post subject: Reply with quote
    

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: 42163
Location: North Devon
PostPosted: Thu Apr 17, 08 3:12 pm    Post subject: Reply with quote
    

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
PostPosted: Thu Apr 17, 08 3:21 pm    Post subject: Reply with quote
    

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

PostPosted: Tue Sep 16, 08 11:48 pm    Post subject: Reply with quote
    

So......anyone died yet?

dpack



Joined: 02 Jul 2005
Posts: 41513
Location: yes
PostPosted: Tue Sep 16, 08 11:52 pm    Post subject: Reply with quote
    

recon the moos are either mooving or oven ready
mooving dexters are interesting

mochyn



Joined: 21 Dec 2004
Posts: 24583
Location: mid-Wales
PostPosted: Wed Sep 17, 08 7:59 am    Post subject: Reply with quote
    

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
PostPosted: Wed Sep 17, 08 9:52 am    Post subject: Reply with quote
    

dpack wrote:
recon the moos are either mooving or oven ready



A.

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Wed Sep 17, 08 12:38 pm    Post subject: Reply with quote
    

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: 13520

PostPosted: Tue Jan 04, 22 1:32 pm    Post subject: Reply with quote
    

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: 41513
Location: yes
PostPosted: Tue Jan 04, 22 2:21 pm    Post subject: Reply with quote
    



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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