Comments on: Making Wild Boar Chorizo

By: hank

hank — Fri, 04 Jul 2008 21:57:12 +0000

Oooh, javalina! Never eaten it, and have always wanted to. How is it different from pork?

By: fishes and loaves

fishes and loaves — Thu, 03 Jul 2008 01:12:03 +0000

LOVE IT!… I’ve been making mexican style pork chorizo for years but never could master it. I just recently had my freezer stuffed with a javalina. I’ll be a-tryin’ this for sure, yep.

Thanks for the great post and obviously well tested recipe…. can’t wait to try it.

By: Finspot

Finspot — Wed, 25 Jun 2008 16:58:18 +0000

Great post! One day I’ll do this, one day fer sure. (I’ve been saying that about sausage-making for a while, but yr example nudges me a step closer…) Thanks for the inspiration. BTW, chorizo is also good melted into a sauce for steamer clams with vermouth, diced peppers and onions, cilantro, and cumin. Here’s a recipe:

http://fat-of-the-land.blogspot.com/2008/04/dig-it.html

By: Garrett

Garrett — Wed, 25 Jun 2008 16:18:42 +0000

Very cool.

By: Heather

Heather — Wed, 25 Jun 2008 05:05:17 +0000

I have purchased the sausage-making attachment to go on the meat-grinding attachment for my KitchenAid (whew!), so I think I’m in like Flynn. But I do have a nice long batch of chorizo that I picked up at the carniceria awhile back, so first thing’s first!

By: Charcuteire

Charcuteire — Mon, 23 Jun 2008 13:59:58 +0000

I took a course at CIA on sausage making and Chef LeBlanc pointed us to who supplies their stuffers, their grinder is an attachment to the big Hobart. Northern Industrial, they have a lot of food equipment.

By: Farmer de Ville

Farmer de Ville — Mon, 23 Jun 2008 13:40:24 +0000

Oh yes, now that looks like some greasy-good grub in the makin’…

Nice work.

- Farmer

By: hank

hank — Sun, 22 Jun 2008 14:28:57 +0000

Charcutiere: I agree with you on the Bactoferm and the cost of setting up (I have expensive tastes), but the way I do the links you do not need to change directions when twisting — I essentially pinch out every other link, and the twisting automatically creates the link in between. It’s kinda hard to write clearly.

And WANF, try Butcher & Packer or the Sausage Maker online for high-quality casings. You can get sausage-making stuff at either source; I get my Bactoferm from Butcher & Packer. BUT…if you live in a large place, try real butcher shops for hog casings — every one of them here in Sacramento sells casings.

By: dhanggit

dhanggit — Sat, 21 Jun 2008 07:18:24 +0000

i just love chorizo, i add everywhere: pizza, pasta, bread recipes or sautÃ©ed veggies.;thanks for sharing the recipe, i’ll probably try to do if i have enough courage