Scottoj18 Posted February 4, 2013 Report Share Posted February 4, 2013 (edited) Iv found a recipe for cured pigeon Brest so got me thinking.... I'm going to try something iv never done and never seen. Homemade Wild pigeon chorizo I'm going to cure the pigeon first for 48 hours. Pass pork and pork fat with some other bits and the cured pigeon through the mincer with a corse guide in to the skins and hang for 2-3 months Could be a waist of time but its in my head and I won't stop thinking about it till I do it... Il post how it goes if I'm still alive . Edited February 4, 2013 by Scottoj18 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted February 5, 2013 Report Share Posted February 5, 2013 Sounds very interesting, I look forward to another post in a few months and then the sales campaign to get it out to the masses! Quote Link to comment Share on other sites More sharing options...
Jonty Posted February 5, 2013 Report Share Posted February 5, 2013 Sounds good scottjo18 If I could make a suggestion - you'd probably be best grinding the pork/fat/pigeon together first and then adding cure to the whole mix rather than combining uncured pork and cured pigeon. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted February 5, 2013 Report Share Posted February 5, 2013 Sounds good scottjo18 If I could make a suggestion - you'd probably be best grinding the pork/fat/pigeon together first and then adding cure to the whole mix rather than combining uncured pork and cured pigeon. That would be the best route - That way it's all cured together Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 5, 2013 Author Report Share Posted February 5, 2013 It's going trying to keep the pigeon flavour so I thort doing it first .. Then the pork will take more of the flavour on so the pigeon is recognisable ... I'm no chef lol Pigeons curing now in the fridge for 48 hours turning every 12 50g salt 50g sugar Few garlic crushed Tyme Pepper corns 250ml red wine 6 pigeon breast Smells nice but !! Don't tast it it's really salty !! Quote Link to comment Share on other sites More sharing options...
ollie Posted February 5, 2013 Report Share Posted February 5, 2013 Yes keep us updated and if it turns out successful post the recipe & method. I love Chorizo, especially diced up with tinned tomatos, veg & pasta. Quote Link to comment Share on other sites More sharing options...
Jonty Posted February 5, 2013 Report Share Posted February 5, 2013 It will be really salty!! In order to dry cure meat, you need 3%-5% max the weight of salt in relation to the meat so your 50g of salt would be sufficient to cure anywhere between 1kg and 1.7kg of pigeon meat. The chorizo is a great Idea but you honestly would be far better combining all the meat, grinding and then curing. The way you've suggested will result in you having pieces of cured pigeon in a mixture of uncured pork with a good chance of the pork going off during your drying stage. You need the salt content through all of the meat to inhibit any bacteria growing whilst it's drying. I made some goose chorizo and salami a few months back, the goose meat is pretty similal in characteristics to pigeopn meat and you definately still get the flavour of the bird coming through even when combined with pork. Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 5, 2013 Author Report Share Posted February 5, 2013 Il do sum with all curing at the same time cheers Pw Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 5, 2013 Author Report Share Posted February 5, 2013 The recipe I have for chorizo the pork cures in the skins. Quote Link to comment Share on other sites More sharing options...
Jonty Posted February 5, 2013 Report Share Posted February 5, 2013 The recipe I have for chorizo the pork cures in the skins. OK, I might have got the wrong end of the stick, if so I apologise mate. Is there extra salt in the recipe to add to the pork before putting into the skins? Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 5, 2013 Author Report Share Posted February 5, 2013 (edited) Yep I'm going to mince the pork course add salt, garlic and the rest of the stuff .. Then take the mince bit out cut the pigeon and pass in to the skins so you can see the chunk of pigeon. So feel and tast the differents... Small chunks like 3mm Edited February 5, 2013 by Scottoj18 Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 6, 2013 Author Report Share Posted February 6, 2013 Well I couldn't wait so iv made the it there hanging now. so will be ready 1-3months from now Iv got pics il add them ASAP Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 6, 2013 Author Report Share Posted February 6, 2013 The raw mix The outcome Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 6, 2013 Author Report Share Posted February 6, 2013 (edited) SAUSAGES Iv got sum MDF and I'm going to make a box in the morning to hang them in. Edited February 6, 2013 by Scottoj18 Quote Link to comment Share on other sites More sharing options...
ollie Posted February 6, 2013 Report Share Posted February 6, 2013 They look really good!!!! Quick question, why do you hang them in a box? Did you use a sausage stuffer? Ok that is 2 questions. Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 6, 2013 Author Report Share Posted February 6, 2013 They got to cure and dry in a cool dry place and on the way of the dog lol and the gf is going on about the smell lol It's a mincer/ pasta / sausage maker Quote Link to comment Share on other sites More sharing options...
ollie Posted February 6, 2013 Report Share Posted February 6, 2013 They got to cure and dry in a cool dry place and on the way of the dog lol and the gf is going on about the smell lol It's a mincer/ pasta / sausage maker Many thanks. I'm looking forward to finding out how they taste, as I wouldn't mind having a go myself. Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 6, 2013 Author Report Share Posted February 6, 2013 Arfter one day of hanging Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted February 8, 2013 Report Share Posted February 8, 2013 Following this thread with great interest; Scott, why is the foil on both sides of the hanging and curing Chorizos? Quote Link to comment Share on other sites More sharing options...
Jonty Posted February 8, 2013 Report Share Posted February 8, 2013 They look good mate. I know you mentioned they'll be ready in 2-3 months, that might be a bit long for that size of case. They'll be cured/dried when they've lost 30% of their original weight if you weigh them now, and then weigh them every week or so you'll probably find they're done quicker than you expect. Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 8, 2013 Author Report Share Posted February 8, 2013 Following this thread with great interest; Scott, why is the foil on both sides of the hanging and curing Chorizos? Keep the gf happy lol Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted February 8, 2013 Report Share Posted February 8, 2013 Keep the gf happy lol If ONLY it was as simple as two pieces of foil! Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 10, 2013 Author Report Share Posted February 10, 2013 Day 5 I've moved them from the cupboard to a plastic storage box with no lid to allow air to pass round the sausages. I've cut one up today to check on the inside all the meats formed together, the outside is starting to dry all looks really good. I've been keeping the room below 55*, I read sum where any hotter than that is bad. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted February 10, 2013 Report Share Posted February 10, 2013 I have to admit mate they do look yummy, I wish you every success Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 10, 2013 Author Report Share Posted February 10, 2013 Cheers I'm not looking forward to the end! Eat it then wait a few hours a see lol Quote Link to comment Share on other sites More sharing options...
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