Tuesday, December 21, 2010

Chorizo 101, in photographs


Straining a blend of mixed reconstitued peppers


dried espelettes


various types of paprika, salt, pepper, garlic; chopped pork (and wine glass) in the background


Mound of pork


Back fat


The all important patty fry to check for flavor, night one


Ground chorizo after a day


The porkert, used earlier for grinding and with this particular attachment, for stuffing


The location


The chorizo

3 comments:

Tricerapops said...

BADASS!

David McDuff said...

Dove? (If you're willing to divulge.) That doesn't look like chez Joe. Looks like they came out well, btw.

Joe Manekin said...

Jesse,

Yeah, it's a fun project (and, especially if you do horseshoes, rather badass).

David,

You are correct. The grinding and seasoning took place in my friend's garage, and the stuffing/hanging in the basement of his grandmother's old house.