Como hacer chorizos y ahumarlos al barril ll LA PLAZA COCINA

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground turkey

Chicken thighs provide a leaner option while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers similar flavor without the smoke.

natural casings

💰Cheaper: synthetic casings

Synthetic casings are often more affordable and easier to find.

Prepare the sausage mixture using 30% pork fat and 70% lean pork (shoulder).

Soak the natural casings in water to hydrate them, ensuring they are not too dry.

Make the seasoning by blending together soy sauce, vinegar, pimentón, onion, garlic, and salt.

Mix the seasoning well to ensure it's fully integrated.

Use a sausage stuffer to fill the casings with the meat mixture, tying off the ends securely.

If you don't have a sausage stuffer, you can make smaller batches by hand.

Prepare the barrel for smoking by lighting the charcoal and controlling the air intake to reach about 100ºC.

Place the sausages in the barrel and smoke them for about 15 minutes, adding rosemary for flavor.

After 15 minutes, turn the sausages for even cooking and additional smoking.

Add ice to water to cool down after smoking, which helps concentrate flavors and keep the sausages juicy.

Grill the precooked sausages for a few minutes to finish them off before serving.

Cooking Techniques

Equipment Needed

Spice Level: