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.
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.
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.
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.
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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