Cold Smoking Chorizo

[wpvideo VkO9m82x] Cool fall afternoons, cold smoking a batch o chorizo. Very nice day.

Hanging and Smoking Chorizo

OK, so a few more days passed than the 48hrs this was sitting in the fridge, nothing too much of a problem though. I stuffed these in loops, I like hanging these a bit.

Packing Sausage & Cold Smoking

When you are ready to stuff these, mix the fatback into the mixture and then stuff them into pork casings. I like to take a bit of it and make a quick patty in to try out to ‘see if it needs more seasonings’ but this is more of an excuse for me to try it than anything else.

Chorizo-Like Sausage, First of the Season

OK, after a long summer with a warm and moist garage, it is finally time for the salchichador! So for this year, I’m starting of with a pseudo chorizo. My friend Christina is going to argue that this is not real chorizo, as in Spanish chorizo, and she would be exactly correct.

Longaniza Version 2.0

OK, so here is another go around at the longaniza recipe. I am doing two different things with this batch. I’m kicking up the heat bytriplingthe amount of crushed red peppers.

Bramberg-style Brats

Last weekend, I went to Costco and picked up a pair of pork butts to cut out some coppa’s (I’ll post later about these). Today I used the remaining parts of the butts to make some brats for tonights dinner (this post) and a redo of some longaniza (though a bit more spicy this time).


This is a very nice tasting sausage that showed me how bland our store bought varieties of sausage can be. Despite being a bunch of links, it is a longer preparation (plan at least 10 days in advance) but turns out really nice.


Just pulled the Longaniza from hanging. It is rather dry and not as spicy as I would have liked but tastes great. I’ll have to mix this up with some kielbasa for the Seahawks game on Sunday.

Hanging Longaniza

Longaniza, first time ‘round. The recipe for this was: * 4# pork shoulder. * 1# fatback. * 2oz (this is a whole bottle) smoked Paprika. This isn’t that spicy, and you may want to bump up the heat a bit.


Here is my first venture into kielbasa, a pork/beef sausage. 2.5# ground beef (OK, I didn’t actually grind this myself.) 2.5# pork sholder 2T Kosher salt 2T mustard seeds 1.