Am I a monster if I'm not shocked by the "Meet the Meat' Video on the left?

[Taverner]

I was watching after an extensive warning saying "WARNING: MAY BE SHOCKING" - yet I was able to eat leftover tri tip for breakfast while watching...

[Orrex]

1. Monster

I demand that you regurgitate your breakfast, reassemble it into the non-human person that it came from, resurrect the non-human person, and apologize to it before releasing it onto the nearest wildlife preserve.

[Annces]

2. Would you like to be devoured

There are hungry grizzlies around late fall in Alaska.

[Peregrine Took]

3. Did you slaughter your "tri tip" yourself?

Whatever bloody thing that is.

[Squatch]

4. This is what I'm working on right now...

8 pounds of fresh chorizo. I'm just waiting for the meat to warm up a little bit before I run it through the stuffer.

This stuff is amazing...if you're interested, I can post my recipe. I love sausage but hate the salt/fat content of the stuff you buy, so I make my own with a focus on freshness and health.

[Taverner]

7. Yummmmm

Spanish or Mexican Chorizo?

I love it all!

[Squatch]

8. Mexican, today.

I don't have a cellar, so it's difficult to cure the links. With Mexican chorizo, you just add regular salt and then can freeze/refrigerate the links.

[Reader Rabbit]

10. Gaaah! Must you taunt the chorizo-less of the world?

Sadist!

Um...could I please have your recipe? :9

[Squatch]

11. OK...but I've got to warn you...this stuff is addictive

8 lbs pork loin (try to find the one with the least fat, but you are going to have to have a little fat)

In a bowl, add:
3 1/3 Tbsp salt (you can probably get by with less salt than this...)
4 tsp freshly ground black pepper
6 tsp sugar
8 Tbsp freshly ground pasilla or ancho peppers
3 1/3 freshly ground chipotle peppers

In a cuisinart, puree the following fresh ingredients, then add to the dry stuff in the bowl:
3 x Habanero peppers
5 x red serrano peppers
2 x fresh poblano peppers
7 x cloves of garlic
3/4 cup cider vinegar

Finely chop and add to the bowl:
1/2 cup fresh oregano
1/3 cup fresh thyme

In a large glass or stainless bowl:
1) Grind the pork with coarse grinder plate.
2) Pass ground meat back through grinder plate for second time.
3) Combine all the dry and pureed ingredients, by hand, until very well mixed.
4) Cover and place in the fridge overnight

The next day, either wrap in saran wrap and freeze or stuff into pork casings.

I just made one of these with the fresh sausage and I about fell out of my chair it was so good:
1) Fry up a bit of the sausage in a non-stick pan sprayed with Pam.
2) Coarsely chop 1 small tomato
3) In a large flour tortilla, add the sausage, tomato, cheese, and salsa.
4) Return the burrito to the pan, and grill on both sides on low heat.
5) Enjoy with your favorite beer...Modelo seems to work pretty well. :)

[FirstLight]

5. I don't want to think about it...

But I would prefer to eat only local hapy animals, for sure...

ewwww....but the guts! I had to teach myself how to gut a fish this summer, it's pretty enlightening to do it yourself...

[flvegan]

6. No.

[Taverner]

9. :)

To be honest, the stories that get to me are the ones where the cows escape from slaughterhouses. That's actually a pretty frequent occurrence. Don't ask why those get to me and the vids don't.

[mulsh]

12. yes you are and

I will ask the great spirit who provided my local butcher & me with a pound of ground bison at a very low price to give you guidance as I barbque bison burgers and sausages this afternoon. I too watched the video and wasn't shocked so I guess I must be a monster too. I will ask the great spirit for guidance for myself too.