Cold smoking at 100 degrees F.

"Chorizo Pasilla"

This Chorizo is not particularly hot, but is seasoned aggressively for a great tasting sausage.  It is stuffed in hog casings, hung on a smoke rack, and cold-smoked for alm0st three hours.  At this point, it too, is hanging in the wine cellar to dry out.  Along  with the Paprika Sausage, it has to hang for at least a week.  It is suggested to season with ancho chili powder, but I only had pasilla on the spice rack, along with some sliced scallions—it gave a nice earthy flavor.

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