buber.net > Basque > Food > Recipes > Chorizo
For security reasons, user contributed notes have been disabled.
Kaixo, I grew up in Winnemucca, Nevada. My grandparents came from the old
country and lived their lives in Paradise Valley, Nevada. This is the recipe
my Amama used for Chorizo's. I've used it and it seems to vary with the
peppers used and the garlic. The smallest I make is 10lbs so you can start
with that and if you hit a good blend just make more.
Red peppers about 1lb Annehiem red sweet chilis to yield 3 cups pulp
soak overnight and scrape pulp from skin. Don't use
10lb pork shoulder course ground
3 cups pepper pulp
(the old way is to bruise the garlic then put in several
cheese cloth bags throughout the mixture) turn 3-4 times a day then remove
before stuffing. or use 2 or more tbsps garlic juice OR put thru garlic press
and leave in. Obviously(?) it is a matter of taste and I have yet to taste a
salt-about 1/3 cup to start.
Mix all ingredients keep in cool place for 3 days-in alaska it might be under
the bed- mix a few times a day. I take a little each day and make a patty,
fry up and taste. Add salt or G as you like.After it is ready put in casing
hang and let dry.(Amama use to put them in 5 gallons of lard to store no
refridgerator for that old gal).
This page is part of Buber's Basque Page and is maintained by Blas Uberuaga.
Please report any problems or suggestions to Blas.