marctrejo last edited by
Yes i am lookin to order your chorizo but i have question. On your chorizo you suggest to add 8oz. Of vinegar to 25 pounds of meat. I have delt with another company who deals with spices and they suggest 1/4 cup per pound for 25 pounds of meat. Can u clear this up for me before i mix it up for a customer. Thanks
@marctrejo I can’t say what the other spice company is referring to with using 1/4 cup per lb. That seems like way too much, especially when you consider that 8 fluid oz is about a cup. Using 8 oz of White Vinegar is directly from Excalibur (the vendor for this seasoning) for the Chorizo Seasoning Ive made it using that exact amount in the past and I have never had an issue, it has always come out delicious!
marctrejo last edited by
@jonathon ok thanks just making sure. I kind of thought the same but i was just following there recomendations. I will be ordering soon thx
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?