Author	[Modern View]
downsouth 12-10-2012 17:59:55 205.188.116.74 Report to Moderator	Mmmmmmmmmm.....I love chorizo. Howz "bout a recipe on how your mak"n it? [Reply]   [No Email]
old 12-10-2012 18:16:24 209.86.226.32 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to downsouth, 12-10-2012 17:59:55   Send me an e-mail and I will scan the page in my Bill Harper's cook book and send it to you. Funny thing is that Bill Harper lived in the same town as I do now and it was published right here in this town. To bad he has been dead for well over a decade [Reply]  [No Email]
downsouth 12-11-2012 13:59:42 205.188.116.74 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to old, 12-10-2012 18:16:24   Hey Rich, I got it today and thanks a lot...greatly appreciated. Now I need to find a whole day to make some, never realized it had to bake for 8 hours total! Also glad you included the seasoning salt recipe, I will make that for sure as it's easy and quick and a heck of a lot less expensive than the store bought stuff (and no nasty preservatives). I'm also glad the meat rub recipe was on that 3rd page, I'm always smoking meat...more times than not ribs because it's my wifes favorite. The picture below is from last Friday. Beef ribs and a bowl of veggies (taters, squash, carrots and onions) [Reply]  [No Email]
GordoSD 12-11-2012 16:27:03 216.106.242.132 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to downsouth, 12-11-2012 13:59:42   What is the coolest that smoker will operate. I want to do some cold smoked salmon but mine bottoms out at about 275. [Reply]  [No Email]
downsouth 12-11-2012 16:59:09 205.188.116.74 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to GordoSD, 12-11-2012 16:27:03   Gordo, I guess the answer would be "whatever the ambient temperature outside is at the time". Of course the smoker would have to be off so there wouldn't be much smoke. OK I know, don't be a smart azz.....LOL. This one is propane so the box is not insulated. When the water tray in the bottom is full and the burner is on high it TOPS out at just over 200 deg. F with the vent on top barely open. As the water burns off the heat rises, but I can't say how high as I never let it run out of water because the meat will dry out too quick. I would guess with a tray full of water, the burner on low and the top vent all the way open it could easily run at 140 to 150...but that's a guess. Buddy of mine has an electric unit that is insulated that gets a lot hotter than mine so he can cook faster but I love this one because I can use it anywhere (don't need an electrical outlet) and slower is better when smoking in my opinion. The wood chips go in the center of the tray and the burner surrounds that area as it looks similar to a burner on a water heater. [Reply]  [No Email]
old 12-11-2012 14:27:53 209.86.226.34 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to downsouth, 12-11-2012 13:59:42   I also could have included a recipe for jerky. I pretty much had to include the seasoning salt recipe or you would have been missing one key thing you needed to make it LOL. Have a batch of Chorizo in the oven right now and a pot of beans on the stove. Doing a beans and pork roast combo tonight for supper [Reply]  [No Email]
JayinNY 12-10-2012 19:34:56 166.137.89.174 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to old, 12-10-2012 18:16:24   Can u do the same for me too old? I sent u an e-mail, hope you get it! Lol, thanks. J [Reply]  [No Email]
downsouth 12-11-2012 17:13:39 205.188.116.74 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to JayinNY, 12-10-2012 19:34:56   Jason, I sent it to you but the email bounced back just like it did with Rich. I used "jason346@yahoo.com" exactly as the PM was sent to me, no idea why it came back. Maybe it"s a Yahoo thing. Tell "ya what, I"ll include it here as a photo. Not too sure you will be able to read it but it"s worth a try I reckon. . [Reply]  [No Email]
downsouth 12-11-2012 13:43:59 205.188.116.74 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to JayinNY, 12-10-2012 19:34:56   Jay, If you were unable to get it from Rich, send me an Email. I got it from him and just printed it out. I will gladly forward it to you. Looks easy enough to make and knowing exactly what goes into it is a lot better thant he store bought stuff! [Reply]  [No Email]
old 12-11-2012 10:01:21 209.86.226.27 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to JayinNY, 12-10-2012 19:34:56   For some odd reason I do not seem to be able to send you an e-mail maybe you put in your address wrong or something because I get a mail system delivery problem [Reply]  [No Email]
downsouth 12-10-2012 18:42:18 205.188.116.74 Report to Moderator	Re: Summer Sausage and Mexican Chorizo in reply to old, 12-10-2012 18:16:24   Done, and THANKS! [Reply]  [No Email]