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Old 09-24-2017, 09:17 PM   #1
coy-ote
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Default Venison chorizo

What ratio deer to pork or pork fat is ideal for chorizo ? And what size grinder plate is best size?


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Old 09-26-2017, 03:34 PM   #2
coy-ote
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How bout a deer pork ration for pan sausage? I could start there , I think straight venison would be too lean .


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Old 09-26-2017, 03:39 PM   #3
BuckRage
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really depends on how you like the texture and "meat content". for pan I do 50/50... I've learned I do not like chorizo made from venison so I go straight pork. I use chorizo mostly for flavoring and eggs etc. Now if I made more chorizo tacos with a higher meat content then I'd make venison chorizo more often and I would do 20-25% pork.
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Old 09-27-2017, 11:46 AM   #4
Mr. Stickers
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I use 15# pork to 10# deer....look up REO Spice in Huntsville Texas They have a chorizo seasoning package that is the best I have ever had. Everyone that tries the stuff we make has said the same thing. I grind through regular sausage plate mix the seasoning, with vinegar as directed & mix really well by hand, then package in one pound packages.
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Old 09-27-2017, 03:17 PM   #5
coy-ote
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Thanks fellas I was thinking 50/50 maybe I'll start there


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Old 09-27-2017, 04:02 PM   #6
Strummer
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Quote:
Originally Posted by Mr. Stickers View Post
I use 15# pork to 10# deer....look up REO Spice in Huntsville Texas They have a chorizo seasoning package that is the best I have ever had. Everyone that tries the stuff we make has said the same thing. I grind through regular sausage plate mix the seasoning, with vinegar as directed & mix really well by hand, then package in one pound packages.


Same way I make mine.


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Old 09-27-2017, 04:13 PM   #7
DeerBySchultz
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Quote:
Originally Posted by coy-ote View Post
What ratio deer to pork or pork fat is ideal for chorizo ? And what size grinder plate is best size?


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Up
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Old 09-27-2017, 05:56 PM   #8
Mr. Stickers
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Originally Posted by Strummer View Post
Same way I make mine.


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Then you sir are enjoying some very fine chorizo.....I'm gonna have two make two batches this year one just doesn't last long at all
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Old 09-28-2017, 03:28 AM   #9
coy-ote
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Gonna order up some REO seasoning thanks for the info


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Old 09-28-2017, 12:02 PM   #10
az2tx
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Quote:
Originally Posted by Mr. Stickers View Post
I use 15# pork to 10# deer....look up REO Spice in Huntsville Texas They have a chorizo seasoning package that is the best I have ever had. Everyone that tries the stuff we make has said the same thing. I grind through regular sausage plate mix the seasoning, with vinegar as directed & mix really well by hand, then package in one pound packages.
do they have the directions on the package?
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Old 09-28-2017, 02:03 PM   #11
DeerBySchultz
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What ratio deer to pork or pork fat is ideal for chorizo ? And what size grinder plate is best size?


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Got me hungry
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Old 09-28-2017, 08:44 PM   #12
dfkoon
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I use 100% venison for my #1 recipe:

Venison Chorizo
Ingredients:
-1 lb. ground venison
-1 Tbsp. ground guajillo pepper*
-¼ medium onion, diced
-3 cloves garlic, minced
-¼ tsp. cinnamon
-½ tsp. cumin
-½ tsp. paprika
-½ tsp. dried oregano
-¼ tsp. cayenne
-2 tsp. salt
-¼ cup apple cider vinegar
*If you can’t find ground guajillo powder, you can substitute three whole dried ancho chiles that have been reconstituted with a little water and pureed.
Directions
Combine all the ingredients in a bowl and mix well. Fry up a small piece to test the flavors and adjust accordingly.
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