Chorizo Recipe for 10 lbs
Meat: 70/30, 7 pounds Wild Game, 3 pounds Bacon or Bacon ends
(you can go 80/20 or 90/10 if you want, but it gets dry with less fat)
8 teaspoons hot ground pepper (I use cayenne)
10 teaspoons granulated garlic (or 10 fresh cloves)
2 teaspoons dried Mexican oregano
4 tablespoons chili powder
2 teaspoon medium grind fresh black pepper
4 tablespoons paprika
4 to 3 tablespoons Kosher salt
2 cups cider vinegar, very cold or chilled with ice
2 teaspoons Crushed Red Pepper
Grind the meat and bacon together
Combine all the dry spices in a 1 small container and mix them the 1 cup of very cold cider vinegar.
Pour the spice and vinegar combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Either stuff into casings or make into bulk packages.
If you stuff the sausage, it is best to let it hang (if possible) in a cooler or refrigerator for 8 to 12 hours to dry.
Meat: 70/30, 7 pounds Wild Game, 3 pounds Bacon or Bacon ends
(you can go 80/20 or 90/10 if you want, but it gets dry with less fat)
8 teaspoons hot ground pepper (I use cayenne)
10 teaspoons granulated garlic (or 10 fresh cloves)
2 teaspoons dried Mexican oregano
4 tablespoons chili powder
2 teaspoon medium grind fresh black pepper
4 tablespoons paprika
4 to 3 tablespoons Kosher salt
2 cups cider vinegar, very cold or chilled with ice
2 teaspoons Crushed Red Pepper
Grind the meat and bacon together
Combine all the dry spices in a 1 small container and mix them the 1 cup of very cold cider vinegar.
Pour the spice and vinegar combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Either stuff into casings or make into bulk packages.
If you stuff the sausage, it is best to let it hang (if possible) in a cooler or refrigerator for 8 to 12 hours to dry.
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