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Smoker


2 lb pork shoulder fat limited, diced and ground
1 tbsp paprika
1 tsp cayenne pepper
1 tbsp garlic powder
1 tbsp ground cumin
1 tsp ground coriander
¼ tsp ground cloves
1/2 tsp ground cinnamon
1 tsp oregano
1/2 tsp thyme
1 tsp salt
1/2 tsp ground black pepper
3 tbsp apple cider vinegar

You can use your hands, but a stand mixer is fine as well. You should use a dough hook instead of the whisk as meat is quite heavy. Make sure it’s all mixed well, it should look a bit sticky.

I recommend using either hog or sheep casing, they are cheap, good, and easy to find. You can now fill your casing. Go for the size you want, but I recommend you keep a manageable size so you can use just as much as you need and not more.

Use a paper towel to pat the chorizo dry and then let it hanging in a cool place for about one hour.

Now you can move to smoking. Chorizo already has a strong flavor, so you can use whatever wood you want. Personally I’d recommend oak or apple, a mild and sweet flavor.

You want to go at a low temperature (200F) until they reach an internal temperature of 150F. The time will depend on your smoker and the size of your sausage, but it should take approximately 2 hours.

Unrated