Printable View
I've been given 8 pounds of chorizo (Mexican pork sausage) to smoke for a family reunion this weekend. Do any of you have any tips on smoking this type of sausage? I've never tasted any. My default method would be to use a combination of hickory and pecan in my electric Masterbuilt at 225 degrees for four to six hours or until internal temperature reaches 165 degrees. Any thoughts?
Only tip I've is I'll be your taster for no charge. VBG
Love chorizo! That combined with some scrambled eggs rolled up in a fresh flour tortilla with homemade salsa would make me worthless for the rest of the day.
I assume it's in links, that's the way I get it. If so, I boil in in pot of beer until toughly gray in color and the fat rendered just a little bit - not too much or the finished chorizo will be too dry. Then on the smoker. I have a traditional smoker, so I don't know how the electric ones work. I can tell the way it looks when it's done. Can't help you there with yours.
If you tote some of that to the Toledo Bend gathering next year I definitely will harvest that. Regardless, post a picture when you're done.
Have not smoked that before but I do have a Masterbuilt and I would guess that you have it figured out about right. I would just use the pecan tho.....Hickory can be overwhelming at times I use it some but sparingly mixed with something else. I use either applewood or cherry now for just about everything. Its really hard to mess anything up in a masterbuilt.Quote:
Originally Posted by RMGeorge
I would have never thought of boiling it in beer...think I'll try that. I always go easy on the hickory but I do like it combined with pecan. Thanks for the replies!
I would just do a quick hot smoke. You don't want to alter the flavor of the chorizo too much by smoking it too much. Chorizo gets its unique flavor from the fact that it is a cured sausage and has that slight sour flavor.
Thanks for that info. I didn't know it was a cured sausage. It doesn't look pink at all from what I see. It's still thawing in the refrigerator.Quote:
Originally Posted by saute86
It has smoked paprika in it and is hung for 14 days to dry. The paprika and pickling salt turns it red. I made it when I was in culinary school. We patted it every day with paper towels so it would not get the white mold on the casing.