I have been trying to make some smoked chorizo for the past few days. Normally I will have a sunday where i can assemble, smoke and freeze the sausage. But between cleaning up messes ( I'm a messy cook) and getting the to and from school. It took 3 days. 1 to thaw, 2 to grind mix and case, 3 to smoke and freeze.
The chorizo came together fine, but I had skipped a crucial step in sausage making to save time. Always, before you case your sausage, fry up a small patty of it so you will know if you need to add anything. Turns out that it needed more salt. Don't get me wrong. its good. When you fry it up it has that nice pleasant chili aroma, but when you taste it you can tell off the bat its lacking salt. Oh well, its a learning process right? And man-o-man is it SPICY!!!
I had also carved pumpkins with the kids in the middle of all this cooking. Amazing i can find time! But we had fun doing it!
I hope you guys have a Happy and Safe Halloween!
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