This could be my new favorite brat...

[Joe Hell]

The chorizo seasoning is simply wonderful. It has great chili flavor and a slight bit of heat. I’ve been eating Johnsonville chorizo recently as it was on sale. I was surprised by how good they were. The Excalibur seasoning really holds it’s own compared to the store bought offerings.

I ground boneless/skinless chicken thighs with with close to a 30% mix of pork fat twice through the 3/16" plate. I wanted to make sure mine were bursting with flavor so I increased the recommended seasoning from 17 grams per pound to 18 and added a TBL of crushed red pepper to a 5 lbs batch for some extra heat. I’m glad I did because it may not have had the heat I was looking for without it. I also used the recommended amount of white vinegar. I didn’t notice a vinegar character with the test patties I made but by morning you could certainly smell it while loading the stuffer. It added a subtle twang that was just right.

My only complaint is minor…they weren’t as ‘red’ as traditional chorizo. Not that that affects the flavor. I have a pretty intensely red chili powder I may add on the next batch…there will be many, many more batches of the chorizo in my future!

[craigrice]

Joe Hell maybe if you like the flavor try smoked paprika

[Joe Hell]

craigrice For sure! I plan to have a chorizo ‘tasting’ in the near future. I will use the ones I just made, something from the local mexican markets, store bought and something that I scratch make myself. I will update this thread as soon as I do!

[craigrice]

Joe Hell I have been busy this week made breakfast, Italian, and brats this week

[Joe Hell]

craigrice I’ve got a ton of different Excalibur brat seasonings I want to try but the grinding process slows me down. If I could find some pre-ground pork at a decent price I’d have sorts of sausage projects.

[craigrice]

Joe Hell I just bought the #12 small grinder and it works as expected no complaints not like the Hobart I used as a younger man

[Joe Hell]

craigrice I only have a #8 at the moment but it was one hell of an upgrade compared to using a Kitchen-Aid attachment. lol. 10 lbs is about all I can do with it easily. I don’t have much freezer room between grinds so that is my main obstacle.

[craigrice]

Joe Hell I have 2 freezers I can and freeze vegetables freeze home made soups and anything else on sale when I make soup I make a big batch and freeze it

[Joe Hell]

craigrice I have to store some stuff in my folks freezer which always runs the risk of my dad getting into it. LOL.

[craigrice]

Joe Hell my grandparents were almost Mennonite they did every thing old school that is how I do everything even beef canned in jars

[Joe Hell]

craigrice I will be doing a lot of canning and dehydrating this year!

[craigrice]

Joe Hell my grandparents were born in the 1890’,s very old school

[Joe Hell]

craigrice lol. Yes indeed!

[craigrice]

Joe Hell people seem to forget the old timers knew something we forgot

[Joe Hell]

craigrice This is the Kashmiri chili powder I will experiment with on subsequent batches.

Product description: JK Masale’s superior vibrant red Kashmiri red chili powder will add a subtle flavor and gorgeous color to your cooking! Similar in flavor to sweet paprika, it is known for its mild heat and deep red color.

[craigrice]

Joe Hell let me know how it workes

[Parksider]

craigrice They look awesome! and i loved canned beef! Haven’t thought about that is 20 years… Every time I start with a new recipe I think back to what was available 100 years ago and start there. Hasn’t failed me yet and I’m slow to get on the carrot fiber and all the new stuff bandwagon. I want to, just hard to stray from family tradition. I make what I like and if others like it too, great. If not, I don’t lose any sleep over it that’s for sure!

[Jonathon]

Joe Hell you all had to wait till I was away to try and talk about the chorizo?!?!? Seriously one of my favorites and something that is always in my freezer!

[Joe Hell]

Jonathon Your praise of this seasoning was a huge influence!

[PaulGrant]

I’m definitely putting this on my “to do” list, and I’m also curious about the outcome of the red chili powder for both taste and color. Thanks for sharing!