Mexican Chorizo Sausage - Smokin' Joe's Pit BBQ

welcome back to my channel I'm Joe with Smoking Joe's pet BBQ on today's video we're going to be making up some Mexican style chorizo sausages stay tuned all right let's go over the ingredients for our Mexican chorizo sausage I'm starting with 20 pounds of pork that's 9080 grams 90 grams of salt 45 grams of black pepper 54 grams of onion powder 45 grams of garlic powder 18 grams of oregano 14 grams of thyme 9 grams of ground clove 5 ounces of a Chile pasia so this is the pasia chili as you can see right here it's got a nice red color and these are very mild when it comes to the heat level I'm also adding two ounces of a New Mexico chili this one happens to be a hot chili this one is a little bit darker in color and they do vary in Scoville units again this one is a hot one I'm also using two ounces of Chile ancho now this is a poblano pepper that's been dried up and these also vary in heat levels sometimes they're sweet sometimes these are really hot since I am going to be cold smoking these chorizo sausages I am using 22.7 grams of a curing salt so the last ingredient is eight bay leaves that I ground up I did use some of the salt for this recipe I put in my mortar and pestle along with the bay leaves took the stems out and ground it down and I got to tell you this has an amazing floral Aroma coming from it so this is going to be tasty in our chorizo sausage so one main ingredient that's missing from this recipe that your traditional Mexican chorizo has is vinegar we are not going to be adding any vinegar to this recipe so there are two reasons I'm not adding any vinegar to this recipe number one the vinegar really tenderizes the meat to the point where there is no texture on the chorizo and number two is because the acid that's in the vinegar will actually eat through your sausage casing and we do not want that trust me I speak from experience all right so I'm going to throw my Chiles in some hot water get them really nice and soft and I'll bring you guys right back all right so this is one of two pork shoulders that I'm using for this recipe and this is a bone-in pork shoulder so I have got to take that bone out first and I'm just going to cut these down into cubes small enough to fit down the throat of my grinder all right so while I take the bone out of this pork shoulder I do want to talk a little bit about your traditional Mexican style chorizo we like to have it in a couple of dishes for breakfast we like to eat it with huevos con chorizo we also like to add chorizo to beans beans with chorizo is fantastic but there are a ton of dishes including Taco dishes that use chorizo but I could never find a Mexican style chorizo in a sausage form that you can Grill up I'm using a flexible fillet knife to remove most of the meat from this bone that's about as clean as it's going to get so I did calculate the bone into the weight of my meat just in case you guys are wondering the bones usually weigh about eight ounces so I deducted that from the total weight of the pork shoulders and I have 20 pounds of meat left over all right so I'm going to cut up this other pork shoulder and I'll bring you guys right back all right so I've got all the meat cubed up I'm gonna pop this in my freezer for about 45 minutes let it get really ice cold and I'll bring you guys right back all right so our red chiles have been sitting in the hot water for about 45 minutes now they are really nice and soft so I've got my blender here just gonna toss them all in there I'm also going to add a little bit of this hot water probably a cup of this I want to add as little water as possible now be careful since we are using hot water you want to blend this up starting on low first let's take a look at it okay I'm going to add a little bit more water so two cups total approximately all right I'm going to blend this on high for about three minutes and I'll bring you guys right back all right so I just took the meat out of the freezer as you can see I have my grinder attachments in the freezer as well everything is ice cold so I'm using a remote petal to operate the power of my grinder just in case you guys are wondering so I'm using a 10 millimeter die to grind up this meat because I do want some texture to this chorizo unlike your traditional sausage that has a really fine grind all right here we go [Applause] all right so we've reached the end of our grind I'm going to add about half a cup of crushed ice so the reason I add the ice is because there's always a little bit of meat that gets stuck inside the grinder head and the crushed ice will push it out so here we go there we go there's our ice all right so it's time to add our spices to our ice cold meat [Music] now just in case you're wondering why I didn't add these dry spices to the chili mix is because I might not use all of our red chili okay that's the only reason here's our ground up bay leaf it smells delicious and our curing salt right so I've got six cups of the red chili and to start I'm going to add three cups all right my favorite part mix it all together all right so I'm definitely gonna need some more of that red chili in here so I'm going to have my daughter add maybe two more cups and we'll go with that all right so we need a little bit more red chili so I'm going to add the last cup thank you man this smells so good already okay so I've been mixing this for about 15-20 minutes and all the ingredients have come together and this smells absolutely delicious so I got my meat out of the fridge now it's time to load my stuffing canister make sure you pack it really nice and tight in there [Music] all right let's load up our canister [Music] drop that piston just a little bit all right let's screw on our horn got my casings here that have been sitting in warm water for about an hour now we're using natural hog casings I like to open up the casing with two fingers dip it in the water just to flush out your casing I'm going to spray some oil on our horn makes the casing slide nice and easy all right so I'm going to lower the Piston just a little bit more get that mixture to the tip of our horn Tire knot I like to throw some ice on our tray just to keep everything ice cold all right let's stuff these bad boys up beautiful red color all right I'm going to get these casings stuffed up and I'll bring you guys right back all right I've got all the casings stuffed up the only thing left to do is to twist these bad boys up I've got my tray measured at six and a half and seven inches so I'm gonna go seven inches on these seven inches pinch and twist just like that you want to twist enough to tighten up the casing so it's okay to leave your casings a little bit loose and get them nice and tight in this process right here do a couple more for you guys all right I'm going to twist these up I'm going to pop them in my fridge overnight and tomorrow morning we'll throw them on a smoker stay tuned all right so it's the very next day and I went ahead and took the links out of the fridge and separated them by using my kitchen shears and cutting right in between each link pretty simple process but check out this really nice red color that's exactly what I was after you can see the fat in there some of the meat these are going to be fantastic so I ended up with a total of 61 links I've got my bison 1000 gallon smoker running at 150 degrees let's head outside all right so I've got all the sausages loaded up we're going to give this a couple of hours again at 150 degrees at that point we'll come back check on the color of the texture and even get an internal temperature on my test sausage right here stay tuned all right so two hours into our cook and this is what the sausages are looking like they're still not firm obviously at 150 degrees for two hours so what I did next is I added two splits of wood into my Firebox I'm going to run the temperature to 175 degrees for an hour and a half let them smoke at that temperature and I'll bring you guys right back stay tuned all right let's take a look at these sausages so let me recap to where we're at right now I did smoke these for two hours at 150 degrees an hour and a half at 175 degrees and they've been smoking to 225 degrees for about an hour so these will be ready in about 15 minutes once they hit 150 degrees internal I'm gonna pull them off take them inside flush them under cool water then I'm going to put them in an ice bath and let them rest I'll see you guys inside stay tuned all right so 30 minutes later and I pulled the sausages off now I did rinse them in Cool Water a couple of times just to cool down the sausages next I'm going to add some ice to our sausages to cool them down completely so the reason I add ice to my sausages is to rapidly cool them down and it really stops the fat wherever it's at inside the sausage so if you have fat inside the sausage that's where it's going to stay it's really going to keep the fat from coming to the surface or wanting to come to the surface and it could leech out on you so in my experience I've also seen where the ice bath helps with that really nice snap on your casing all right so these sausages are going to cool down for about 30 minutes at that point I'm going to go outside and raise the temperature on my smoker to 275 degrees I'm going to grab a few of these cook them up and I'll bring you guys right back all right so the sausages are ready after only 30 minutes back on my smoker and check this out really nice and plump juicy sausages let's cut into it and see how we did these are really nice and firm check this out and they smell absolutely amazing look at that nice and juicy that's a texture that I wanted right there not a super fine sausage look at that let's give it a taste all right let's give this Mexican chili so a try and see how we did check that out it smells so good in here here we go all right so this Mexican style chorizo has some amazing flavors the smoke flavor is fantastic but I gotta tell you those Mexican flavors are coming through perfectly on our chorizo sausage this is delicious [Music] thank you for watching this video there's going to be a link to my channel down inside the description box of this video If you enjoyed this video give it a thumbs up until next time Joe with Smoking Joe's Pit Barbecue see ya me with the middle scroll by the water hope lucid dreams of you

Channel: Smokin' Joe's Pit BBQ

Views: 36,174

Keywords: homemade sausage, homemade sausage, sausage, how to make sausage, smoked sausage, sausage making, meat, food, recipe, cooking, easy sausage recipes, homemade, meat grinder, bbq, sausages, pork sausage, sausage making machine, how to link sausages, how to make sausages, easy, delicious, kitchen, how to cook, recipes, smokin joes pit bbq, cured meats, sausage recipe, making sausage, barbecue, make sausage, grinding meat, sausage stuffer, polish sausage, home sausage making

Id: 6E3bSB5kbi8

Length: 13min 6sec (786 seconds)

Published: Sun Oct 23 2022