chorizo and mussels


 
K McCarthy

K McCarthy

TVWBB Fan
This is less a recipe request and more of an opinion needed.

I bought some fresh chorizo at my local butcher to add to some mussels I'm making tomorrow. I was originally going to just take it out of the casing and saute it with the shallots and other veg before adding the mussels to cook, but than I thought it might be nice to smoke it first. Googling just lead to more questions and fear of botulism if it isn't cured first.

Should I grill it, smoke it, or just stick to my original plan?

All opinions welcome.

Thanks!
Kevin
 
You can smoke it as long as it gets to 160 internal in 4 hr or less. So smoke at 250-275 and it should get to 160 in ~2hr.

Its when it's lower temps and longer times that causes issues if it's not cured.
 
I got your reply after the cook. I ended up removing it from the casing and cooking in the pan, adding veg, seasoning and then mussels. Came out good. One plated pic to follow.

I'll definitely smoke one next time

Kevin
 
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