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Old 06-21-2011, 10:17 AM   #21
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I picked up this book a while back. There is some interesting information in it and it still seems to be available. Eating for Acid Reflux: A Handbook and Cookbook for Those With Heartburn: Amazon.ca: Jill Sklar, Annabel Cohen, Manuel Sklar: Books
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Old 06-21-2011, 01:26 PM   #22
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Rock, you well, rock!!! Thanks so much. I have already passed the link and your notes on to DH. This is very helpful. And if we come up with some homemade meats etc. that work for him I will certainly pass them along! Acid reflux is only one of his problems, but it isn't making anything easier!
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Old 06-21-2011, 09:42 PM   #23
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What kind of grinder are you using? I'm thinking of getting a meat grinder when I'm in MN later this summer. I almost got one last summer...been kicking myself ever since...
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Old 06-21-2011, 09:53 PM   #24
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Here is the recipe as promised.

Mexican Chorizo Recipe

Serves 6
Ingredients
10 lbs boneless pork butt, ground 6 Tbsp salt 1 cup vinegar 5 Tbsp paprika 3 Tbsp hot pepper, ground 8 cloves fresh garlic, pressed 1 Tbsp oregano 2 tsp black pepper, coarse ground 1 cup ice water Directions
Grind all the pork butts with a 1/4" grinding plate and place into a large bowl.
If it's too much trouble to grind your own, just buy ground pork.

Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed.
Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this chorizo recipe will be a little longer than most.


I can reduce the salt in this recipe by half. And it still has plenty of flavor.

Few Chorizo pics.


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Old 06-21-2011, 10:32 PM   #25
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Thanks, ODC! This looks amazing! I will give it a go and let you know how it turns out!
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Old 06-21-2011, 10:52 PM   #26
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Originally Posted by CWS4322 View Post
What kind of grinder are you using? I'm thinking of getting a meat grinder when I'm in MN later this summer. I almost got one last summer...been kicking myself ever since...
I am still amateur at this, starting with the grinder attachment to my KA Pro 600 stand mixer. It has a pretty solid motor in it and the grinder works well. Haven't tried the sausage stuffer, but we have done a lot of our own meat grinding for burgers, etc and it works great. If I get into this big time I will get a stand alone grinder.

Oh, good news, my friend's husband built his own smoker and has said that I can use it to for any sausage (or anything I want), just have to give him some samples! . I will start with basics first and then try smoking, but at least I have that option now!
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Old 06-22-2011, 12:53 AM   #27
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Originally Posted by The OutDoor Chef View Post
Here is the recipe as promised.

Mexican Chorizo Recipe

Serves 6
Ingredients
10 lbs boneless pork butt, ground 6 Tbsp salt 1 cup vinegar 5 Tbsp paprika 3 Tbsp hot pepper, ground 8 cloves fresh garlic, pressed 1 Tbsp oregano 2 tsp black pepper, coarse ground 1 cup ice water Directions
Grind all the pork butts with a 1/4" grinding plate and place into a large bowl.
If it's too much trouble to grind your own, just buy ground pork.

Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed.
Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this chorizo recipe will be a little longer than most.


I can reduce the salt in this recipe by half. And it still has plenty of flavor.
That looks wonderful, thanks for the recipe, ODC!
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Old 06-22-2011, 08:28 AM   #28
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That looks wonderful, thanks for the recipe, ODC!
Thanks for posting the recipe. I think we are planning on trying some sausage this weekend.
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Old 06-22-2011, 08:41 AM   #29
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I bought casings last time I was in MN...I've cut and pasted this recipe. This looks like something I want to try! Looks really good and sounds easy.
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Old 06-22-2011, 11:15 AM   #30
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Okay, there is my next question. I have planned a very basic pork sausage as my starter which doesn't involve smoking and I am just going to make loose meat this time - leaving the casings for after I get the flavour profiles right and see how much I am into this. (Frank I remember your casing woes with the KA so I am wanting to see if that is the way I go and then check out our local new/used appliance store for an old stuffer).

But here are my questions anyway:
1. Where do I look for casings? Would a butcher or someone here have them or is it best to go online? I personally can't eat natural casings but would use them for shape - I have been pulling them off for years! I have seen people do it with plastic wrap but with huge quantities that might be a little time consuming and not appropriate for links that need hanging and drying.

2. I have seen the words "Tender Quick", "cure", etc. I presume this is the salt. What is it I am really looking for and where do I get it?

3 Am I crazy to get into all this?
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