Making Chorizo

It has been a long time since I have posted.  It is certainly not for lack of material, but rather because of lack of time.  I have about a dozen new posts in my head, but have not had the time to put them down.  I have decided I can’t catch up all the happenings on the farm, so I will post what I can and just jump back in.  Farming in spring is crazy busy.  With the high tunnel, it is double the work. Add to that the busiest time of year for the restaurant, having to get both new lunch and dinner menus to bed, and serious school commitments and it was the perfect storm.  A great storm, but a storm that had me staying up late and getting up early.  A storm that forced us to create a part-time job here at the farm.  Planting, harvesting, weeding, etc. is nothing compared to spreading 8 yards of compost, turning downed trees into logs, building 30 4 foot tall tomato cages, and putting up more fencing.  It just was not possible without help.  For a year, there have been 50 beautiful wooden chairs that need some TLC sitting in our garage. They will be given a new life at the restaurant where they are desperately needed.  Tile for the new fireplace surround was purchased a year ago and is still sitting on the back porch.  I am not complaining. It is great to have so many things you want to do, but sometimes we feel we are being pulled under.  Now it’s June and much has been accomplished.  I still have two flats of annuals that are not int he ground yet, but this 95 degree day is keeping me indoors baking.

The slideshow goes through the process of making chorizo.  We love it (who doesn’t if they are a meat eater?), and local farmers do not offer it.  I decided to try my hand at charcuterie.  So we got 10 pounds of ground pork through our friends at Thistle Byre Farm and made a batch.  Their pork is so flavorful and wonderfully lean. We use their sausage at the restaurant as well.  Paco spoke to his mom and she said get a recipe online for chorizo from Toluca—where it originated.  I used the recipe from the website Lo Mexicano.   The process was simple enough.  The verdict: Ok, not great.  I think I was heavy handed with the cinnamon.  I think next time we will add some spicier chilies as well.  The can’t all be winners the first time around.  We will use it up and them try another batch.

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