Chorizos are cut up into four inch lengths and vacuum sealed in packs of four, one for my wife and I each morning for brekky on a weekend.mmm, yum, how long will the meat last in the fridge ?
Is the smoker some thing you have made or an off the shelf number?Four kg's of chorizo;
three slabs of salted pork belly (bacon);
one blade roast &
three chicken breasts.
A full day of smoking meat.
Just got the first 1.5kg of chorizo out and it is sensational!
Thanks Fraser, I am keen to get into smoking and have been looking at the Bradley setups but balking at the price. Haven't seen Misty Gully sight before.Smoker and chorizo spices come from Misty Gully. Missus bought me the smoker for my birthday as I kept saying I was going to make one and never got around to it.
Chorizo spice mix is a nice blend, have had better, but it is good and flavoursome without being too spicey. You HAVE to let the sausage rest for 24 hours to let the meat soak up the spice blend before cooking/smoking it, otherwise it tastes too salty.
I'd rather a charcoal or firebox driven unit, the electric is OK, hard to control smoke level. Temperature control is perfect, but at 75c, it does not generate enough smoke.Thanks Fraser, I am keen to get into smoking and have been looking at the Bradley setups but balking at the price. Haven't seen Misty Gully sight before.
Will have ti do a bit of research.
Whats the unit like to use?
It's coming up to fruit tree pruning season, so spread the word and make sure you collect up some of the offcuts for drying. Won't help you now, but it will help a few months down the track.Anyone recommend a good chip supplier?
If you have room in the smoker, put in some peeled hard boiled eggs as they are delicious smoked. Or some cheese, delicious also. If I have any room left over, I always smoke some salt or chilli, which is great in cooking.