[Sca-cooks] Chorizo report, pan smoking

[Druighad at aol.com]

--
[ Picked text/plain from multipart/alternative ]
In a message dated 7/7/02 10:33:13 PM Central Daylight Time,
rcmann4 at earthlink.net writes:


> > The translation of the recipe (and so the original, but Spanish isn't
> > something I read well) says to 'set them to dry in the smoke' but your
> > redaction cooks instead of smoking. I would think that would give a
> > different result, wouldn't it? Is there a reason you cooked instead of
> > smoking, beyond the obvious one of 'it was easier...'
>
> I don't have a smoker.  I've read that one can improvise with a bbq
> grill, but I'm nervous about cooking pork thoroughly.  Trichinosis is
> *not* how I want to make my reputation as a cook.
>
>

Brighid, what about pan smoking? Take a bunch of soaked wood chips, layer in
the bottom of a hotel or roasting pan, place in 500 degree oven and let start
smoking, about half way through, (I think, it's been a LONG TIME!) Place your
chorizo on a trivet or other slightly raised surface inside the roasting pan,
turn the oven down and let smoke. I can't tell you the exact temp to turn
down to, I think it might be around 225. Perhaps some of the other
Professional Chefs(Master A, Muiredach, ) can help with the temps.

You can use any food grade wood chips, just make sure to soak them over night
first.

Finnebhir Moon Dancer
Rhiallu Ulfhednar
Vanished Woods Shire
Middle Kingdom