Chorizo first attempt – and problem

[Charles]

Hi,

Yesterday I started my 1st batch of chorizo.

This is the recipe I used :

Pork shoulder 85%
Pork back fat 15%
Total 100%

Kosher salt 2,50%
Instacure #2 0,25%
Maple syrup 0,30%
Dextrose 0,40%
Mild Paprika 2,00%
Hot Paprika 0,50%
Minced garlic 1,00%
Dry Oregano 0,20%
Dry white wine 5,00%
T-SPX 0,12%

You can see the pictures I took in my chorizo album

Now for the problem…

My Kitchen Aid was great for preparing the meat but was the worst tool I ever used to stuff the bags. So one of my chorizo has air pockets… big ones 🙁 I had problem stuffing so i just let some meat go in thinking that I could massage it after and it would fill the holes… bot once the air is there, it won’T go out if there is no leak in the bag…

Look at the picture

Is there something I can do now to correct this ?

Thanks

Charles
from Quebec, Canada

[Jim]

Those Kitchen Aid stuffer attachments are awful, they mash the meat. The air pockets are not good, but not the worst thing. The biggest disadvantage of the Kitchen Aid stuffer attachment is that it mashes the meat which often prevents even drying. Look for a dedicated stuffer like this one:

[Charles]

I sure will Jim… Believe me !!

I was looking at the “meat” coming out of it and was almost crying.

Hope it will come out OK and safe to eat even if the texture is going to be bad.

Thanks

Charles

[Charles]

Looks like the process is on it’s way… a bit more red 😉

Chorizo after 36 hours

[Dennis]

Are the curing in your bathroom?

How’s the temp and humidity in there?

[Charles]

Hi,

A future bathroom in the basement. It’s unused at this time so i thought this was a god place instead of the oven for the first 48 to 72 hours.

Temparature is 70 . Don’t know about exact humidity level but again in the basement is always a bit more humid than upstairs.

Charles

[Michele]

I have no problem with my sausage filler on the Kenwood Chef.

The other thing is, check how sharp your blades are.
If you google Meat Grinder Knife Sharpening 001 you’ll get a video about how to do it with 3 sizes of sand paper…

[Aiden]

I know its been a while, but how did you go with the chorizo? I also have air pockets so a bit concerned!

[Michele]

Hello Aidan!
No worries, I am not here often either.
As for my chorizo recipe -you have to keep in mind that I have spent lots of holydays in Spain, and their chorizo is not exactly for hmmm! new born babies. It is coarsely ground and chili-ladden!
So we made an attempt at a chorizo. making sure that is was chili-laden, but it was not nearly enough! Hahaha!
We did that:
SALAMI CHORIZO No2 26 03 16

540g belly, 5g piment frais / fresh cili chopped with grains / haché avec grains, 1g origan sec / dry oregano , 5g paprika + 3,7g paprika fumé / smoked, + 1,3g gingembre poudre / ginger powder + 0,5g quatre epices / all spices + 1/8 tsp garlic powder + 2,5ml graines de céleri + salami improver (5g/kg de viande) 2,5g, Bactoferm T-SPX (25g/100kgs de viande) 0,12g ou plus, pas important.
1 – Passer la viande précongelée sur la grosse grille en ajoutant l’ assaisonnemt au fur et à mesure dans le haché (finir avec du papier à four).
2 – Petrir au crochet 3 minutes sur position 2
3 – Petrir au crochet 3 minutes sur position 2, cette fois ci avec le sel.

> J’ ai pétri à la main car pas assez dans le bol !
ATTENTION : Ne pas faire de seals en coins car ça affaiblit le tube. Faire juste un double seal droit ! On a été obligé de seller l’ ouverture, repousser le cul du salami vers le haut, puis nettoyer et re-seller l’ ouverture qui avait pété ! Heureusement que j’ avais vu « long » sinon fallait recommencer à zéro !
La viande congelée est passée impeccable au hachoir !
Je sais pas si j’ ai brasse suffisamment, on verra.
Méthode de remplissage : Gros tuyau + tuyau taille 3 garni de Glad Warp comme poussoir, et ca marche bien !

Poids du salami 504g le SAT 26 03 16.

Right now, no time to translate it all, it is late, BUT next try, I am going to do my marvelous merguez sausage -with coarse grinding-, and I think it should be fine.
I’ll let you know.

Otherwise, I am not keen at all on the ¨Dry steak¨ because, while it is very good for people who are reluctant at the sight of blood coming out of the meat, but for us, it is of no interest. It is grey, and it is dry, and not appetising.
But then, our personal taste, so make your own opinion by experimenting.
Best regards to you Aidan!

[Author]

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