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Author Topic: Dry Cured Spanish Chorizo  (Read 6189 times)

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Offline nepas

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Re: Dry Cured Spanish Chorizo
« Reply #14 on: March 15, 2013, 06:24:26 PM »
Nice and moldy.

WOOO HOOO

Got a couple weeks to dry yet.

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Offline RickB

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Re: Dry Cured Spanish Chorizo
« Reply #15 on: March 15, 2013, 06:33:40 PM »
God that looks so good!
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Offline squirtthecat

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Re: Dry Cured Spanish Chorizo
« Reply #16 on: March 15, 2013, 06:41:46 PM »
Quote from: RickB on March 15, 2013, 06:33:40 PM
God that looks so good!

WHAT HE SAID!
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Offline sparky

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Re: Dry Cured Spanish Chorizo
« Reply #17 on: March 15, 2013, 07:47:14 PM »
looks good enough to ship?   ::)
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Offline teesquare

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Re: Dry Cured Spanish Chorizo
« Reply #18 on: March 15, 2013, 09:28:44 PM »
That looks like it will be perfect by...oh- I din't know....Memorial Day weekend??? ;) ::) ;D
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Offline nepas

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Re: Dry Cured Spanish Chorizo
« Reply #19 on: March 17, 2013, 08:53:15 AM »
I had to look at one of the chorizo's

Cut the tie off and going to put this small ring in a drybag steak bag.



Looks good, taste right.



In a bag and then into fridge, If it dont work then no biggie cuz its barely 1/4 lb


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Offline teesquare

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Re: Dry Cured Spanish Chorizo
« Reply #20 on: March 17, 2013, 09:22:42 AM »
Looks great Rick!

What kind of vacuum sealer and bags are you using? Doesn't look like the Food Saver type of bag....?
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Offline muebe

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Re: Dry Cured Spanish Chorizo
« Reply #21 on: March 17, 2013, 09:32:37 AM »
Quote from: teesquare on March 17, 2013, 09:22:42 AM
Looks great Rick!

What kind of vacuum sealer and bags are you using? Doesn't look like the Food Saver type of bag....?

http://www.drybagsteak.com/

The same bags I dry aged that rib-eye roast in Tee
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Offline teesquare

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Re: Dry Cured Spanish Chorizo
« Reply #22 on: March 17, 2013, 10:21:21 AM »
I thought that looked familiar..... Need a snorkel vacuum sealer - or - does the included kit really work well with the Food Saver type of sealer?
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Offline muebe

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Re: Dry Cured Spanish Chorizo
« Reply #23 on: March 17, 2013, 10:28:35 AM »
Quote from: teesquare on March 17, 2013, 10:21:21 AM
I thought that looked familiar..... Need a snorkel vacuum sealer - or - does the included kit really work well with the Food Saver type of sealer?

It is a little bit of a pain but the felt inserts do work with my Foodsaver. I am down to my last two dry aged steaks. Would like to do another one but my fridge is on the fritz and who knows when it will be fixed so the garage fridge is currently full :'(
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Offline nepas

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Re: Dry Cured Spanish Chorizo
« Reply #24 on: March 17, 2013, 10:29:35 AM »
Quote from: muebe on March 17, 2013, 09:32:37 AM
Quote from: teesquare on March 17, 2013, 09:22:42 AM
Looks great Rick!

What kind of vacuum sealer and bags are you using? Doesn't look like the Food Saver type of bag....?

http://www.drybagsteak.com/

The same bags I dry aged that rib-eye roast in Tee




I use their snorkel sealer with the bags. They do have whats called VAC Mouse inserts for their bags for use with a FoodSaver machine.
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Offline Smokin Don

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Re: Dry Cured Spanish Chorizo
« Reply #25 on: March 17, 2013, 10:33:14 AM »
Man that looks good Nepas! I have some Cajun crackers and some pickled mustard seeds, all I need is some of your chorizo!!!
Don
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Offline ACW3

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Re: Dry Cured Spanish Chorizo
« Reply #26 on: March 17, 2013, 10:50:47 AM »
Rick,
You brining some of that dry cured Spanish Chorizo to our lunch meeting in April?  I'll bring the elk SS.

Art
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Offline nepas

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Re: Dry Cured Spanish Chorizo
« Reply #27 on: March 17, 2013, 10:54:04 AM »
Quote from: ACW3 on March 17, 2013, 10:50:47 AM
Rick,
You brining some of that dry cured Spanish Chorizo to our lunch meeting in April?  I'll bring the elk SS.

Art

I'll save a couple rings. Going to a 3 day bbq in Florida before we drive to hartwell. Going to make some kabanosy or lop chong to bring up
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Offline nepas

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Re: Dry Cured Spanish Chorizo
« Reply #28 on: March 21, 2013, 08:47:27 AM »
The chorizo is close to being done. Will cut one open this weekend.

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