Chorizo making less then 25lbs
Making chorizo using Walton seasoning for the first time. Don’t want to make 25lbs the first time is there a way to make less and use the right amount or just weight it out?
vnmsupply I usually half it, half ingredients and your good to go. Vacuum seal remaining seasoning.
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User last edited by GWG8541
vnmsupply there is also a conversion chart here on the site menu. It has 1 and 5 lb measurements.
Chorizo Sausage Seasoning
1 tbsp and 1 tsp (.6 oz)
¼ cup 2 tbsp and 2 tsp (3 oz)
vnmsupply Make sure you shake the bag up to get everything mixed together if you are going to only use part of it. Then vacuum seal what is left to keep it fresh.
vnmsupply Easy way to go is: weight the amount of meat you want to use then devide your meat weight by the amount of meat suggested for the bag of spice. Ie you have 10 lbs of meat and the spice is for 25 lbs. 10 /25 is .4 or 40 %. now just multiply the bag weight by 40% and you have you amount. Works to make any size batch .
vnmsupply The icon that is the 2nd to last on the right will take you to a link that has 1 and 5 lb batches split out for most seasonings. A few of the newest ones might not be on there yet.