A couple of months ago one of you ****ers told me that I could store my
unused Chorizo sausage in the freezer.

Well I've just got it out and defrosted it and IT'S ALL ****ED AND
MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!

Just goes to show you how much you ****s know.

On Mon, 3 Aug 2009 06:32:47 +0000 (UTC), Curtis wrote:

> A couple of months ago one of you ****ers told me that I could store my
> unused Chorizo sausage in the freezer.
>
> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>
> Just goes to show you how much you ****s know.

hahaha!!! you wuz punk'd!

blake

Curtis wrote:

> A couple of months ago one of you ****ers told me that I could store
> my unused Chorizo sausage in the freezer.
>
> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!

I'm proud for the RFCer who screwed you up so nicely
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:

>Curtis wrote:
>
>> A couple of months ago one of you ****ers told me that I could store
>> my unused Chorizo sausage in the freezer.
>>
>> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>
>I'm proud for the RFCer who screwed you up so nicely

I suspect he screwed it up all by himself. Chorizo freezes just fine.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>
>>Curtis wrote:
>>
>>> A couple of months ago one of you ****ers told me that I could store
>>> my unused Chorizo sausage in the freezer.
>>>
>>> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>>> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>>
>>I'm proud for the RFCer who screwed you up so nicely
>
> I suspect he screwed it up all by himself. Chorizo freezes just fine.
>
>
Only the fresh version freezes well, the dry version does not freeze well.

In article >,
sf > wrote:

> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>
> >Curtis wrote:
> >
> >> A couple of months ago one of you ****ers told me that I could store
> >> my unused Chorizo sausage in the freezer.
> >>
> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
> >
> >I'm proud for the RFCer who screwed you up so nicely
>
> I suspect he screwed it up all by himself. Chorizo freezes just fine.

Indeed. I freeze it all the time.
Chorizo, by nature, is practically a puree anyway even when it's fresh.
I have to mash it with a fork into whatever I'm cooking it in to.
(Usually eggs).
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>>
>> >Curtis wrote:
>> >
>> >> A couple of months ago one of you ****ers told me that I could store
>> >> my unused Chorizo sausage in the freezer.
>> >>
>> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>> >
>> >I'm proud for the RFCer who screwed you up so nicely
>>
>> I suspect he screwed it up all by himself. Chorizo freezes just fine.
>
> Indeed. I freeze it all the time.
> Chorizo, by nature, is practically a puree anyway even when it's fresh.
> I have to mash it with a fork into whatever I'm cooking it in to.
> (Usually eggs).
>
>
We don't know which type the OP had, the dry type does not freeze well...
the person(s) who told him it freezes well should have asked which type.
The fresh type like yours does freeze well.

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > sf > wrote:
> >
> >> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
> >>
> >> >Curtis wrote:
> >> >
> >> >> A couple of months ago one of you ****ers told me that I could store
> >> >> my unused Chorizo sausage in the freezer.
> >> >>
> >> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
> >> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
> >> >
> >> >I'm proud for the RFCer who screwed you up so nicely
> >>
> >> I suspect he screwed it up all by himself. Chorizo freezes just fine.
> >
> > Indeed. I freeze it all the time.
> > Chorizo, by nature, is practically a puree anyway even when it's fresh.
> > I have to mash it with a fork into whatever I'm cooking it in to.
> > (Usually eggs).
> >
> >
> We don't know which type the OP had, the dry type does not freeze well...
> the person(s) who told him it freezes well should have asked which type.
> The fresh type like yours does freeze well.

Ok, all I've ever seen around here is the fresh type.
Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon, 03 Aug 2009 11:56:20 -0500, Omelet >
wrote:

>In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > sf > wrote:
>> >
>> >> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>> >>
>> >> >Curtis wrote:
>> >> >
>> >> >> A couple of months ago one of you ****ers told me that I could store
>> >> >> my unused Chorizo sausage in the freezer.
>> >> >>
>> >> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>> >> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>> >> >
>> >> >I'm proud for the RFCer who screwed you up so nicely
>> >>
>> >> I suspect he screwed it up all by himself. Chorizo freezes just fine.
>> >
>> > Indeed. I freeze it all the time.
>> > Chorizo, by nature, is practically a puree anyway even when it's fresh.
>> > I have to mash it with a fork into whatever I'm cooking it in to.
>> > (Usually eggs).
>> >
>> >
>> We don't know which type the OP had, the dry type does not freeze well...
>> the person(s) who told him it freezes well should have asked which type.
>> The fresh type like yours does freeze well.
>
>Ok, all I've ever seen around here is the fresh type.
>Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
>it.

The OP used the word "bin" instead of garbage can, so we can assume
he's English which means he probably doesn't have easy access to the
Mexican type Chorizo like we do. There's a type of Spanish chorizo
that's more like hard sausage. I've never seen it either, but they
talk about in rfc every so often. AFAIC, that variation shouldn't
make any difference because I've successfully frozen hard, Italian
style, sausage in the past.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> >> >> I suspect he screwed it up all by himself. Chorizo freezes just fine.
> >> >
> >> > Indeed. I freeze it all the time.
> >> > Chorizo, by nature, is practically a puree anyway even when it's fresh.
> >> > I have to mash it with a fork into whatever I'm cooking it in to.
> >> > (Usually eggs).
> >> >
> >> >
> >> We don't know which type the OP had, the dry type does not freeze well...
> >> the person(s) who told him it freezes well should have asked which type.
> >> The fresh type like yours does freeze well.
> >
> >Ok, all I've ever seen around here is the fresh type.
> >Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
> >it.
>
> The OP used the word "bin" instead of garbage can, so we can assume
> he's English which means he probably doesn't have easy access to the
> Mexican type Chorizo like we do. There's a type of Spanish chorizo
> that's more like hard sausage. I've never seen it either, but they
> talk about in rfc every so often. AFAIC, that variation shouldn't
> make any difference because I've successfully frozen hard, Italian
> style, sausage in the past.

I've frozen Salami and smoked sausage in the past too with no problems.

Speaking of Salami, here is a recently posted recipe from OWL:

How to make Homemade Salami

.. This homemade salami is good for party trays. It can be served on
platter with sliced cheese and crackers, or just eaten in a sandwich.

Difficulty: Moderately Easy
Instructions
Things You'll Need:

* 2 lb. ground beef
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. onion salt
* 1/4 tsp. garlic powder
* 2 tsp. liquid smoke
* 2 T.Tender Quick Salt
* 3/4 c. water

1.
Step 1

* Mix all ingredients well by hand in a large mixing bowl. Divide
and shape into 2 sausage size rolls. Wrap each roll in foil, shiny-side
of the foil inside. Refrigerate 24 to 36 hours.
2.
Step 2

* Before baking poke holes in the foil with a toothpick to allow
drainage of fat. Place rolls on rack in shallow baking pan. Bake 1 1/2
hours at 325 degrees.
3.
Step 3

* Remove from pan and cool completely before unwrapping the salami.
Slice and eat as lunchmeat, or serve on a tray with crackers and cheese.
4.
Step 4

* Store your salami in an airtight container in the refrigerator.
* Vacuum sealing is also a great way to store between uses.


http://www.ehow.com/how_4683822_make...de-salami.html

Sounds interesting?
I'd cut way back on the salt tho'. One of the biggest complaints I have
about Salami (and pepperoni) is that it is WAY too salty.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon, 03 Aug 2009 12:24:16 -0500, Omelet >
wrote:

>Sounds interesting?

Yes! Especially since I don't have to find sausage casings to fill.

>I'd cut way back on the salt tho'. One of the biggest complaints I have
>about Salami (and pepperoni) is that it is WAY too salty.

How much would you cut back?


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 03 Aug 2009 12:24:16 -0500, Omelet >
> wrote:
>
> >Sounds interesting?
>
> Yes! Especially since I don't have to find sausage casings to fill.
>
> >I'd cut way back on the salt tho'. One of the biggest complaints I have
> >about Salami (and pepperoni) is that it is WAY too salty.
>
> How much would you cut back?

To date, with the sausage recipes I've played with, I've cut the salt by
75%. I use 1/4th of the salt called for and it's worked out well. :-)

I'd guess the garlic salt is about 1/2 salt and go from there, using
just garlic powder and adjusting the rest of the recipe accordingly.

I'd make a small batch first just to test it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"l, not -l" > wrote in message
...
>
> On 3-Aug-2009, sf > wrote:
>
>> The OP used the word "bin" instead of garbage can, so we can assume
>> he's English which means he probably doesn't have easy access to the
>> Mexican type Chorizo like we do. There's a type of Spanish chorizo
>> that's more like hard sausage. I've never seen it either, but they
>> talk about in rfc every so often. AFAIC, that variation shouldn't
>> make any difference because I've successfully frozen hard, Italian
>> style, sausage in the past.
>
> I keep both Mexican (fresh) and Spanish (smoke) chorizo on hand at all
> times. I have about two pounds of the Mexican chorizo in my freezer at
> the
> moment, divvied-up into 1.5 oz. portions for convenience; it is perfectly
> fine when thawed. I have six 1.5 ounce links of Spanish chorizo on hand
> and have never found a reason to freeze it; it requires no refrigeration
> and
> will last quite a long time without developing any issue that would
> preclude
> its use.
>
Dry chorizo, like salami, is available in various types, some needs
refrigeration, some does not (fermented), these kinds should not be frozen.
Only fresh chorizo freezes well. Since we have no idea which type or
chorizo the OP had it's silly to speculate. WTF do you do with a 1 1/2
portion, one skinny cat will eat more.

Omelet > wrote:

> Ok, all I've ever seen around here is the fresh type.
> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
> with it.

Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:

> Chorizo can be a fresh sausage, in which case it must be cooked, but
> in Europe it is more frequently a fermented cured smoked sausage, in
> which case it is usually sliced and eaten without cooking.

My experience is that I think the dried variety is more common in Uk
supermarkets. I frequently slice it into salads or use it as tapas with an
aperitif.

--
Duncan Booth

"Duncan Booth" > wrote in message
...
> Omelet > wrote:
>
>> Ok, all I've ever seen around here is the fresh type.
>> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
>> with it.
>
> Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:
>

The article says there are hundreds of varieties, in reality there are as
many varieties of chorizo as there are people who make chorizo, and most
chorizo makers would produce several types... Om, who has started making her
own sausages, should realize that.

Duncan Booth wrote:
> Omelet > wrote:
>
>> Ok, all I've ever seen around here is the fresh type.
>> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
>> with it.
>
> Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:
>
>> Chorizo can be a fresh sausage, in which case it must be cooked, but
>> in Europe it is more frequently a fermented cured smoked sausage, in
>> which case it is usually sliced and eaten without cooking.
>
> My experience is that I think the dried variety is more common in Uk
> supermarkets. I frequently slice it into salads or use it as tapas with an
> aperitif.
>

There's all kinds of chorizos. My favorite is the kind made without
stuff like pig cheeks or salivary glands or God-knows-what else. I like
the fresh ones made without binders that falls apart when the casing is
broken. Unfortunately, there is none of this to be had in Hawaii.
However, this state is positively crawling with Portuguese sausages. Aye
carumba!

I once bought a package of Silva sausage at a Sam's Club which was made
in San Jose CA that was really chorizo mislabeled as Portuguese sausage.
That was good stuff! I went back to buy some more but by that time, it
had reverted back to PS. For a short while, there was some glimmering
hope of getting my greasy hands on some tasty chorizo, but that was just
not to be...

On Mon, 03 Aug 2009 11:22:17 -1000, dsi1
> wrote:

>Duncan Booth wrote:
>> Omelet > wrote:
>>
>>> Ok, all I've ever seen around here is the fresh type.
>>> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
>>> with it.
>>
>> Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:
>>
>>> Chorizo can be a fresh sausage, in which case it must be cooked, but
>>> in Europe it is more frequently a fermented cured smoked sausage, in
>>> which case it is usually sliced and eaten without cooking.
>>
>> My experience is that I think the dried variety is more common in Uk
>> supermarkets. I frequently slice it into salads or use it as tapas with an
>> aperitif.
>>
>
>There's all kinds of chorizos. My favorite is the kind made without
>stuff like pig cheeks or salivary glands or God-knows-what else. I like
>the fresh ones made without binders that falls apart when the casing is
>broken. Unfortunately, there is none of this to be had in Hawaii.
>However, this state is positively crawling with Portuguese sausages. Aye
>carumba!
>
>I once bought a package of Silva sausage at a Sam's Club which was made
>in San Jose CA that was really chorizo mislabeled as Portuguese sausage.
>That was good stuff! I went back to buy some more but by that time, it
>had reverted back to PS. For a short while, there was some glimmering
>hope of getting my greasy hands on some tasty chorizo, but that was just
>not to be...

Mexican chorizo is pretty easy to make, dsi.
http://www.mexican-barbecue-recipes....zo-recipe.html

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> Mexican chorizo is pretty easy to make, dsi.
> http://www.mexican-barbecue-recipes....zo-recipe.html
>

That's a good idea. I'll have to mix some up although I'll probably
leave out the coriander and cut the red peppers down a lot. The taste
I'm going for is mainly cumin and vinegar with a slight bit of garlic
with some paprika if I got any on hand. Thanks! :-)

In article >,
Omelet > wrote:

> How to make Homemade Salami

<snip>

> http://www.ehow.com/how_4683822_make...de-salami.html

Thanks for that. It's right up my alley. All I have to do is round up
the 'Tender Quick Salt'. I know it's Morton's and I have their website.

leo

On Mon, 03 Aug 2009 15:04:31 -1000, dsi1
> wrote:

>sf wrote:
>>
>> Mexican chorizo is pretty easy to make, dsi.
>> http://www.mexican-barbecue-recipes....zo-recipe.html
>>
>
>That's a good idea. I'll have to mix some up although I'll probably
>leave out the coriander and cut the red peppers down a lot. The taste
>I'm going for is mainly cumin and vinegar with a slight bit of garlic
>with some paprika if I got any on hand. Thanks! :-)

I'm sure chorizo recipes depend on the cook and what's on hand... just
like mole. Good luck! I've made it in the past and liked what I
made. It's as easy as making Italian sausage, with just a couple more
ingredients.

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:

> I'd guess the garlic salt is about 1/2 salt and go from there, using
> just garlic powder and adjusting the rest of the recipe accordingly.

Many salami made in Italy use dry white wine instead of (all or part of the)
water, and the garlic gets along with the wine: the day before mixing all up
to form the salami, peeled garlic cloves get roughly crushed and put in dry
white wine. They soak in the wine about 24 hours and then, the day after,
the wine gets filtered and added to the meat mix, conferring just the aroma
of the garlic. In some areas, Mantova for example, the garlic gets minced
before entering the wine and the wine doesn't get filtered, so the salami
actually contains garlic parts.
You have some wonderful white wines there in the US, what about using a
non-oaked chardonnay or pinot gris?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

In article >,
"brooklyn1" > wrote:

> "Duncan Booth" > wrote in message
> ...
> > Omelet > wrote:
> >
> >> Ok, all I've ever seen around here is the fresh type.
> >> Dry Chorizo??? I'll have to look that up. I'm not at all familiar
> >> with it.
> >
> > Try wikipedia: http://en.wikipedia.org/wiki/Chorizo which says:
> >
>
> The article says there are hundreds of varieties, in reality there are as
> many varieties of chorizo as there are people who make chorizo, and most
> chorizo makers would produce several types... Om, who has started making her
> own sausages, should realize that.

I'm a beginner and still learning. ;-)

Fixin' to purchase this book that my Pharmacist recommended. He's made
tons of sausage and sold me that 1 lb. container of Potassium Nitrate:

<http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609>

At least I do admit that I have a helluva lot to learn. <g> My Pharmcist
told me that this book is commonly used as a textbook.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> Mexican chorizo is pretty easy to make, dsi.
> http://www.mexican-barbecue-recipes....zo-recipe.html
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

When a recipe calls for "hot pepper", what would you use?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Leonard Blaisdell > wrote:

> In article >,
> Omelet > wrote:
>
> > How to make Homemade Salami
>
> <snip>
>
> > http://www.ehow.com/how_4683822_make...de-salami.html
>
> Thanks for that. It's right up my alley. All I have to do is round up
> the 'Tender Quick Salt'. I know it's Morton's and I have their website.
>
> leo

I'm actually trying to come up with my own "curing" salt. I bought some
pure potassium nitrate. I'd rather mix my own to try to avoid as much
sugar as possible. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"ViLco" > wrote:

> Omelet wrote:
>
> > I'd guess the garlic salt is about 1/2 salt and go from there, using
> > just garlic powder and adjusting the rest of the recipe accordingly.
>
> Many salami made in Italy use dry white wine instead of (all or part of the)
> water, and the garlic gets along with the wine: the day before mixing all up
> to form the salami, peeled garlic cloves get roughly crushed and put in dry
> white wine. They soak in the wine about 24 hours and then, the day after,
> the wine gets filtered and added to the meat mix, conferring just the aroma
> of the garlic. In some areas, Mantova for example, the garlic gets minced
> before entering the wine and the wine doesn't get filtered, so the salami
> actually contains garlic parts.
> You have some wonderful white wines there in the US, what about using a
> non-oaked chardonnay or pinot gris?

Cool ideas.

As for using white wine in recipes. I'd most likely go for a good dry
German Rhine.

Mom used to use a dry Rhine to can her final kraut results in.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> I'm a beginner and still learning. ;-)
>
> Fixin' to purchase this book that my Pharmacist recommended. He's made
> tons of sausage and sold me that 1 lb. container of Potassium Nitrate:
>
> <http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609>
>
> At least I do admit that I have a helluva lot to learn. <g> My Pharmcist
> told me that this book is commonly used as a textbook.

DON'T USE potassium nitrate. They use that shit to make explosives
and fertilizer for god sakes.

That's what you get for eliciting cooking tips from a
pharmacist, I suppose.

Use sodium nitrite instead, it's much safer for a whole variety of
reasons. It's sold in a standardized proportion of nitrite/salt
referred to by various names such as prague powder, pink salt,
curing salt, etc.

You want prague powder #1, not prague powder #2.

http://en.wikipedia.org/wiki/Prague_Powder#1

Here's a good source:

<http://www.americanspice.com/catalog/21649/search/Prague_Powder_No.1_Pink_Curing_Salt.html?SEARCH=3& WORDS=prague%2Bpowder&orig=30&PAGE=0&_ssess_=c0729 1052e7856bef7844a46c7437c4b>

Also, while the Kutas book is great for fresh sausage recipes,
the info on cured products is also WAY out of date. I could
go on for hours about why.

Here's a free source of excellent recipes:

http://home.pacbell.net/lpoli/

You can't go wrong with those.

On Mon, 03 Aug 2009 11:56:20 -0500, Omelet wrote:

> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>>>>
>>>> >Curtis wrote:
>>>> >
>>>> >> A couple of months ago one of you ****ers told me that I could store
>>>> >> my unused Chorizo sausage in the freezer.
>>>> >>
>>>> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>>>> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>>>> >
>>>> >I'm proud for the RFCer who screwed you up so nicely
>>>>
>>>> I suspect he screwed it up all by himself. Chorizo freezes just fine.
>>>
>>> Indeed. I freeze it all the time.
>>> Chorizo, by nature, is practically a puree anyway even when it's fresh.
>>> I have to mash it with a fork into whatever I'm cooking it in to.
>>> (Usually eggs).
>>>
>>>
>> We don't know which type the OP had, the dry type does not freeze well...
>> the person(s) who told him it freezes well should have asked which type.
>> The fresh type like yours does freeze well.
>
> Ok, all I've ever seen around here is the fresh type.
> Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
> it.

the dry type is usually referred to as 'spanish chorizo':

<http://en.wikipedia.org/wiki/Chorizo>

your pal,
blake

On Mon, 3 Aug 2009 19:03:43 GMT, l, not -l wrote:

> On 3-Aug-2009, sf > wrote:
>
>> The OP used the word "bin" instead of garbage can, so we can assume
>> he's English which means he probably doesn't have easy access to the
>> Mexican type Chorizo like we do. There's a type of Spanish chorizo
>> that's more like hard sausage. I've never seen it either, but they
>> talk about in rfc every so often. AFAIC, that variation shouldn't
>> make any difference because I've successfully frozen hard, Italian
>> style, sausage in the past.
>
> I keep both Mexican (fresh) and Spanish (smoke) chorizo on hand at all
> times. I have about two pounds of the Mexican chorizo in my freezer at the
> moment, divvied-up into 1.5 oz. portions for convenience; it is perfectly
> fine when thawed. I have six 1.5 ounce links of Spanish chorizo on hand
> and have never found a reason to freeze it; it requires no refrigeration and
> will last quite a long time without developing any issue that would preclude
> its use.

i would keep the spanish stuff in the refrigerator (though as you say,
probably unnecessary), but unless you want to keep it for *years*, i
wouldn't freeze it.

your pal,
blake

In article >,
RegForte > wrote:

> Omelet wrote:
>
> > I'm a beginner and still learning. ;-)
> >
> > Fixin' to purchase this book that my Pharmacist recommended. He's made
> > tons of sausage and sold me that 1 lb. container of Potassium Nitrate:
> >
> > <http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609>
> >
> > At least I do admit that I have a helluva lot to learn. <g> My Pharmcist
> > told me that this book is commonly used as a textbook.
>
> DON'T USE potassium nitrate. They use that shit to make explosives
> and fertilizer for god sakes.

I know, but if you google for cures, it comes up a LOT.

>
> That's what you get for eliciting cooking tips from a
> pharmacist, I suppose.

Um, no, I asked him to order it for me based on a number of "cure"
recipes I found on line. Most of your commercial cures contain it.

>
> Use sodium nitrite instead, it's much safer for a whole variety of
> reasons. It's sold in a standardized proportion of nitrite/salt
> referred to by various names such as prague powder, pink salt,
> curing salt, etc.
>
> You want prague powder #1, not prague powder #2.
>
> http://en.wikipedia.org/wiki/Prague_Powder#1
>
> Here's a good source:
>
> <http://www.americanspice.com/catalog..._No.1_Pink_Cur
> ing_Salt.html?SEARCH=3&WORDS=prague%2Bpowder&orig= 30&PAGE=0&_ssess_=c07291052e
> 7856bef7844a46c7437c4b>
>
> Also, while the Kutas book is great for fresh sausage recipes,
> the info on cured products is also WAY out of date. I could
> go on for hours about why.
>
> Here's a free source of excellent recipes:
>
> http://home.pacbell.net/lpoli/
>
> You can't go wrong with those.

I will check those out, thanks. I never turn down advice. I add it to
the wisdom bank. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
blake murphy > wrote:

> > Ok, all I've ever seen around here is the fresh type.
> > Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
> > it.
>
> the dry type is usually referred to as 'spanish chorizo':
>
> <http://en.wikipedia.org/wiki/Chorizo>
>
> your pal,
> blake

Thanks Blake.

I consider myself re-educated. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> In article >,
> RegForte > wrote:

>
>>That's what you get for eliciting cooking tips from a
>>pharmacist, I suppose.
>
>
> Um, no, I asked him to order it for me based on a number of "cure"
> recipes I found on line. Most of your commercial cures contain it.
>

That's just not correct. Potassium Nitrate may be in some recipes
online, but it's long since been abandoned for home use. You need to
read some more up to date literature on the subject.

For one thing, it imparts a bitter taste on the product, which forces you
to include other additives to counteract the bad flavor. Also, you don't
have a scale accurate enough to measure a small enough amount. The amount
you would add to achieve the recommended 150-200 PPM dose in, say, a
5 lb batch of sausage, would be barely big enough to see much less
measure.

This should also tell you something: the book your touting, "Great
Sausage Recipes Meat Curing" by Kutas, doesn't even contain any
recipes with Potassium Nitrite! They all use Prague Powder, which
is Sodium Nitrite. And even that book is a few decades old.

There's a good reason why modern cures like prague powder are not pure
nitrite/nitrate. By mixing the active ingredient with salt, it allows
the user to measure proper dosage with something as simple as a
teaspoon. No sub-gram precision scale is required.

In any case, good luck with it. If you have a smoker, that will also
add a nice touch to your home made sausage.

In article >,
RegForte > wrote:

> Omelet wrote:
>
> > In article >,
> > RegForte > wrote:
>
> >
> >>That's what you get for eliciting cooking tips from a
> >>pharmacist, I suppose.
> >
> >
> > Um, no, I asked him to order it for me based on a number of "cure"
> > recipes I found on line. Most of your commercial cures contain it.
> >
>
> That's just not correct. Potassium Nitrate may be in some recipes
> online, but it's long since been abandoned for home use. You need to
> read some more up to date literature on the subject.
>
> For one thing, it imparts a bitter taste on the product, which forces you
> to include other additives to counteract the bad flavor. Also, you don't
> have a scale accurate enough to measure a small enough amount. The amount
> you would add to achieve the recommended 150-200 PPM dose in, say, a
> 5 lb batch of sausage, would be barely big enough to see much less
> measure.

I have a powder scale. Try measuring powder for critical chamber
pressures. <g>

But, your point is taken. The trick would be to dilute it to sufficient
quantity, then re-measure THAT formula.

>
> This should also tell you something: the book your touting, "Great
> Sausage Recipes Meat Curing" by Kutas, doesn't even contain any
> recipes with Potassium Nitrite!

NitRATE, not nitrite. There is a difference iirc?

What I have is salt petre.

This should get interesting. <g> My first planned recipe is Peameal
Bacon using a liquid cure.


> They all use Prague Powder, which
> is Sodium Nitrite. And even that book is a few decades old.
>
> There's a good reason why modern cures like prague powder are not pure
> nitrite/nitrate. By mixing the active ingredient with salt, it allows
> the user to measure proper dosage with something as simple as a
> teaspoon. No sub-gram precision scale is required.

Trust me, I understand. At the moment, I'm looking at liquid cures.

And I'm still learning. ;-) I'm not set on any one way.

And I appreciate your input. Truly.

>
> In any case, good luck with it. If you have a smoker, that will also
> add a nice touch to your home made sausage.

Yes, I have an offset smoker. I just need to learn how to use it for
this application.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> I have a powder scale. Try measuring powder for critical chamber
> pressures. <g>
>
> But, your point is taken. The trick would be to dilute it to sufficient
> quantity, then re-measure THAT formula.
>

If you want to go that way, that's cool. Just make sure
the net amount of cure in the product ends up at around
150 PPM (200 max). Sounds like you're more than capable
of doing the steps required.

For wet cures, you need to take the water in the meat itself
into account as well. Calculate it at roughly 65% of the weight
of the meat.

Or just use prague powder and a tried and true recipe.

>
>>This should also tell you something: the book your touting, "Great
>>Sausage Recipes Meat Curing" by Kutas, doesn't even contain any
>>recipes with Potassium Nitrite!
>
>
> NitRATE, not nitrite. There is a difference iirc?
>
> What I have is salt petre.
>

OK. If you have salt peter then you have another issue.

Nitrites (sodium or potassium) are the class of compounds
that provide the actual cure effect (color and anti-bacterial
action).

Nitrates (sodium or potassium, which is salt peter) are a
sort of "time release" method of adding nitrite. The nitrate
slowly breaks down into nitrite and provides the cure effect
over a longer period of time. For this reason they are used
for air dried products only. Breseola, dried pepperonni sticks,
etc. Basically, all the stuff in chapters 12 and 13 of your
Kutas book.

So, I'd recommend getting using a nitrite formula unless
you're planning on doing air dried products. If you want
I can send you some, I have tons of it. Drop me a line
at joepriority aatt hotmail if you're interested.

> This should get interesting. <g> My first planned recipe is Peameal
> Bacon using a liquid cure.
>

Cool. The Kutas recipe for this will work perfectly, the curing
method is sound and it makes for a great product. Note that
what he calls instacure in his recipe is yet another synonym
for prague powder #1.

Omelet wrote:

>
> I have a powder scale. Try measuring powder for critical chamber
> pressures. <g>
>
> But, your point is taken. The trick would be to dilute it to sufficient
> quantity, then re-measure THAT formula.
>

If you want to do the measuring yourself that's cool, sounds like
you can handle it. Just make sure that the net amount in the product
ends up at 150 PPM, 200 max. Note that for wet cures you should take the
water in the meat into account. Calculate it roughly at 65% of
the weight of the meat. Or just use prague powder and a tried and
true recipe.

>
> NitRATE, not nitrite. There is a difference iirc?
>
> What I have is salt petre.
>

OK. If you've got salt peter then you have another issue.

Nitrites (sodium or potassium) are the class of compounds that
provide the actual cure effect (color and anti-bacterial action).

Nitrates (sodium or potassium, salt peter) breaks down over time
into nitrite. They're a sort of "time release" form of nitrite
that are used in products that need bacterial protection over
a longer period. For this reason they are used exclusively
in air dried products. Breseola, pepperonni sticks, etc.
Basically, all the stuff in chapters 12 and 13 of your Kutas
book.

So, I'd recommend that you use a nitrite formulation unless
you're making air dried products. If you want I can send
you some, I have tons of it. Drop a line to joepriority aatt
hotmail if you're interested.

> This should get interesting. <g> My first planned recipe is Peameal
> Bacon using a liquid cure.
>

Perfect. The Kutas recipe for this is excellent. The cure method is
sound and the results will be great. Note that what Kutas calls
instacure in the recipe is yet another term for prague powder #1.

In article >,
RegForte > wrote:

> For wet cures, you need to take the water in the meat itself
> into account as well. Calculate it at roughly 65% of the weight
> of the meat.
>
> Or just use prague powder and a tried and true recipe.

Can I MAKE Prague powder?

>
> >
> >>This should also tell you something: the book your touting, "Great
> >>Sausage Recipes Meat Curing" by Kutas, doesn't even contain any
> >>recipes with Potassium Nitrite!
> >
> >
> > NitRATE, not nitrite. There is a difference iirc?
> >
> > What I have is salt petre.
> >
>
> OK. If you have salt peter then you have another issue.
>
> Nitrites (sodium or potassium) are the class of compounds
> that provide the actual cure effect (color and anti-bacterial
> action).
>
> Nitrates (sodium or potassium, which is salt peter) are a
> sort of "time release" method of adding nitrite. The nitrate
> slowly breaks down into nitrite and provides the cure effect
> over a longer period of time. For this reason they are used
> for air dried products only. Breseola, dried pepperonni sticks,
> etc. Basically, all the stuff in chapters 12 and 13 of your
> Kutas book.

I still have to order and read the book. ;-)

>
> So, I'd recommend getting using a nitrite formula unless
> you're planning on doing air dried products. If you want
> I can send you some, I have tons of it. Drop me a line
> at joepriority aatt hotmail if you're interested.

I'm always interested in preserving meats...
Thanks.

>
> > This should get interesting. <g> My first planned recipe is Peameal
> > Bacon using a liquid cure.
> >
>
> Cool. The Kutas recipe for this will work perfectly, the curing
> method is sound and it makes for a great product. Note that
> what he calls instacure in his recipe is yet another synonym
> for prague powder #1.

Ok, so how does one make Prague powder? (e-mail sent).

Thanks for the input! I do appreciate it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
>
> Can I MAKE Prague powder?

This might not be a good idea. If you just take
the separate chemicals and combine them, you probably
won't get a uniform distribution. Vigorous shaking
can actually make the distribution worse, by causing
the particles to segregate based on size and mass
density. A drop of oil can be helpful in getting
a uniform distribution, but how would you know if
it was uniform enough? You might be using half
the desired amount of nitrite/nitrate or twice the
amount. You'd never know.

On the other hand, if you dissolved the chemicals
in water, that might work. I'd keep it in the dark
and refrigerated, to avoid microbial growth, though
if it's salty enough that shouldn't be a problem.

On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> Mexican chorizo is pretty easy to make, dsi.
>> http://www.mexican-barbecue-recipes....zo-recipe.html
>>
>
>When a recipe calls for "hot pepper", what would you use?

It called for "ground hot pepper". We have many choices here in the
West/Southwest and I have several in my refrigerator already, so I'd
say choose either what you like the most or what you, your family and
guests can tolerate. If you don't want any heat, substitute sweet
paprika.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> Mexican chorizo is pretty easy to make, dsi.
> >> http://www.mexican-barbecue-recipes....zo-recipe.html
> >>
> >
> >When a recipe calls for "hot pepper", what would you use?
>
> It called for "ground hot pepper". We have many choices here in the
> West/Southwest and I have several in my refrigerator already, so I'd
> say choose either what you like the most or what you, your family and
> guests can tolerate. If you don't want any heat, substitute sweet
> paprika.

Hm. I wonder if chopped canned Anaheims would work? I really like
those and they are mild.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> Mexican chorizo is pretty easy to make, dsi.
>> >> http://www.mexican-barbecue-recipes....zo-recipe.html
>> >>
>> >
>> >When a recipe calls for "hot pepper", what would you use?
>>
>> It called for "ground hot pepper". We have many choices here in the
>> West/Southwest and I have several in my refrigerator already, so I'd
>> say choose either what you like the most or what you, your family and
>> guests can tolerate. If you don't want any heat, substitute sweet
>> paprika.
>
>Hm. I wonder if chopped canned Anaheims would work? I really like
>those and they are mild.

I don't see why that wouldn't work if you wanted a sundried tomato
bits look to it. We're talking about Mexican style chorizo though, so
my first thought went to powdered chili.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 5, 9:55*pm, sf > wrote:
> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
> wrote:
>
>
>
> >In article >,
> > sf > wrote:
>
> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
> >> wrote:
>
> >> >In article >,
> >> > sf > wrote:
>
> >> >> Mexican chorizo is pretty easy to make, dsi.
> >> >>http://www.mexican-barbecue-recipes....zo-recipe.html
>
> >> >When a recipe calls for "hot pepper", what would you use?
>
> >> It called for "ground hot pepper". *We have many choices here in the
> >> West/Southwest and I have several in my refrigerator already, so I'd
> >> say choose either what you like the most or what you, your family and
> >> guests can tolerate. *If you don't want any heat, substitute sweet
> >> paprika.
>
> >Hm. *I wonder if chopped canned Anaheims would work? *I really like
> >those and they are mild.
>
> I don't see why that wouldn't work if you wanted a sundried tomato
> bits look to it. *We're talking about Mexican style chorizo though, so
> my first thought went to powdered chili.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Mine too.

Judith