In article >,
Jeßus > wrote:

> On Thu, 24 Jun 2010 05:14:19 -0500, Omelet >
> wrote:
>
> >In article >,
> > Jeßus > wrote:
> >
> >> >Cool. I have looked at some Spanish chorizo some of it looks
> >> >almost emulsified, but it isn't really. Just a mix of fine
> >> >and coarse chopped meat/fat. I suspect they smoke them
> >> >after they're made too.
> >> >
> >> >>Look forward to trying the new Chorizo soon.
> >> >
> >> >Mexican chorizo, if it's the right stuff, is awesome.
> >>
> >> If I can't find the Mexican variety, I might as well make my own.
> >> I definitely want to try it.
> >
> >I normally use pork intestine casings for sausage, but am considering
> >the collagen casings. Cabela's carries them locally.
>
> I'm not familiar with collagen casings, but I do still have some pork
> intestines in the freezer.

Think Jimmy Deans. <g>
I prefer pork intestine too. I have trouble digesting collagen casings
but they are very good smoked.

>
> Last week I bought some more Chorizo from another deli. It looked a
> bit nicer (I thought), definitely a lot more spicier than the last
> lot. Made the Caldo Verde again, everyone who tried it seems to really
> like it.

Be sure to report!
--
Peace! Om

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