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-   -   Dirty Dave's Chorizo (https://discussions.texasbowhunter.com/forums/showthread.php?t=668293)

DirtyDave 11-01-2017 04:27 PM

Dirty Dave's Chorizo
 
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.

Graysonhogs 11-01-2017 04:42 PM

Sounds great.

Graysonhogs 11-01-2017 08:11 PM

Going to try this for sure


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CrookedArrow 11-05-2017 10:39 AM

Please don't take this wrong. Are we talking Mexican style chorizo? Like Peytons?

Hillshire Farms came out with some a few yrs in links and it was different.

If its Mexican style, like scrambling with eggs I love the stuff. Not being a smart elec. If its the one I like I would try it.

Winman 11-05-2017 10:45 AM

Quote:

Originally Posted by CrookedArrow (Post 12895593)
Please don't take this wrong. Are we talking Mexican style chorizo? Like Peytons?

Hillshire Farms came out with some a few yrs in links and it was different.

If its Mexican style, like scrambling with eggs I love the stuff. Not being a smart elec. If its the one I like I would try it.

You will never know if you will like it unless you try it.

DirtyDave 11-05-2017 10:56 AM

Quote:

Originally Posted by CrookedArrow (Post 12895593)
Please don't take this wrong. Are we talking Mexican style chorizo? Like Peytons?

Hillshire Farms came out with some a few yrs in links and it was different.

If its Mexican style, like scrambling with eggs I love the stuff. Not being a smart elec. If its the one I like I would try it.

That's all I do with this is scramble with eggs. I don't ever stuff it into links, but a person could if they wanted. Might be good on a hotdog bun.

I divide it up into 1lb portions and freeze it.
1lb and 10 or 12 eggs and you got some breakfast. Get out the tortillas!!!

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DirtyDave 11-05-2017 10:57 AM

I didn't know there was any other kind of chorizo besides the Mexican kind lol

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mikeyb_23 11-05-2017 11:30 AM

That's sounds good, I love me some chorizo and eggs. Is it greasy like the store bought chorizo?

DirtyDave 11-05-2017 11:32 AM

Quote:

Originally Posted by mikeyb_23 (Post 12895696)
That's sounds good, I love me some chorizo and eggs. Is it greasy like the store bought chorizo?

Not as greasy as store bought

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EliteDriver 11-05-2017 11:34 AM

Sounds good!!!

CrookedArrow 11-05-2017 11:54 AM

Quote:

Originally Posted by DirtyDave (Post 12895624)
I didn't know there was any other kind of chorizo besides the Mexican kind lol

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Wal Mart carried this stuff several yrs ago. I tried taking the condom off and frying it with eggs. Not good. Thats why I asked. Sorry just needed clarification.

http://www.tysonfoodservice.com/products/sl32218

brrdnk 11-16-2017 08:57 PM

Made some tonight out of wild hog and bacon ends. Doubled the recipe. Man it came out good not near as greasy as store bought. Thanks for sharing.

DirtyDave 11-16-2017 09:16 PM

Quote:

Originally Posted by brrdnk (Post 12933737)
Made some tonight out of wild hog and bacon ends. Doubled the recipe. Man it came out good not near as greasy as store bought. Thanks for sharing.

Right on bud

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rosska 11-19-2017 06:54 PM

Sound real good.

zr2chevy22 11-19-2017 07:11 PM

Have a questions on this recipe. ingredient list says 2 cups very cold cider vinegar. But the directions say mix spices with 1 cup vinegar. Could someone clarify please. I would love to make this as I have some left over ground venison.

Quote:

Originally Posted by DirtyDave (Post 12883457)
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.


Aggiehunter08 11-19-2017 07:14 PM

I’ll give it a shot! Thanks for posting.

DirtyDave 11-19-2017 07:15 PM

Quote:

Originally Posted by zr2chevy22 (Post 12941483)
Have a questions on this recipe. ingredient list says 2 cups very cold cider vinegar. But the directions say mix spices with 1 cup vinegar. Could someone clarify please. I would love to make this as I have some left over ground venison.

Sorry, it's 2 cups.

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aggie182 11-20-2017 01:52 PM

Quote:

Originally Posted by zr2chevy22 (Post 12941483)
Have a questions on this recipe. ingredient list says 2 cups very cold cider vinegar. But the directions say mix spices with 1 cup vinegar. Could someone clarify please. I would love to make this as I have some left over ground venison.

I'd be happy to taste test it for you.

Etxbuckman 11-20-2017 02:37 PM

How does it compare to this stuff?

https://www.walmart.com/ip/Cacique-P...10-oz/11027816

BlackHogDown 11-20-2017 02:38 PM

Was scared to open the thread. Relieved to see it's a recipe!

BW96 11-20-2017 02:44 PM

Quote:

Originally Posted by Etxbuckman (Post 12943702)

If you buy that stuff you're missing out anyways! If you want to buy chorizo, at least get it from your local Hispanic grocery store!

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Etxbuckman 11-20-2017 09:07 PM

Quote:

Originally Posted by BW96 (Post 12943728)
If you buy that stuff you're missing out anyways! If you want to buy chorizo, at least get it from your local Hispanic grocery store!

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Well that's good to know because I like the hell out of this stuff. LOL

zr2chevy22 11-20-2017 09:09 PM

Of course you would be cause you don't know how to hunt. Just fish, and fish chorizo doesn't sound to tasty. HAHA..


Quote:

Originally Posted by aggie182 (Post 12943602)
I'd be happy to taste test it for you.


DirtyDave 11-01-2018 10:21 AM

It's that time of year, I thought I'd give this a bump

knighttime 11-01-2018 10:44 AM

Might have to try this!

JDALEX 11-01-2018 10:59 AM

will be giving this a try very soon!!

brianlg31 11-01-2018 02:56 PM

I’m in

Lonestar_HOYT 11-03-2018 09:21 PM

I need to make this recipe, made one last year and I didnít care for it.

Just an FYI, there is a Spanish chorizo and it is a lot more firm or hard like some dried sausages.

Thanks for the recipe.

DirtyDave 11-05-2018 12:07 PM

Quote:

Originally Posted by Lonestar_HOYT (Post 13756505)
I need to make this recipe, made one last year and I didnít care for it.

Just an FYI, there is a Spanish chorizo and it is a lot more firm or hard like some dried sausages.

Thanks for the recipe.

Yes, the Spanish is more like a dried Italian. Like a Pepperoni style

Gunnyart 11-07-2018 07:21 PM

Saved my trimmings fro the deer I shot Sunday. Going to give this a shot.

mikeyb_23 11-07-2018 07:32 PM

I made this stuff last year and it was awesome. Def be making another batch this year.

Gunnyart 11-09-2018 10:12 AM

Turned out great. The only change I made was to add some cumin.
https://i.imgur.com/UafeMdbm.jpg

Cabshire21 11-18-2018 03:04 PM

Sounds great I'm gonna have to try it soon

Atdeal 11-30-2018 04:25 PM

Looks tasty.

Etxbuckman 12-05-2018 10:30 PM

Quote:

Originally Posted by Gunnyart (Post 13772038)
Turned out great. The only change I made was to add some cumin.
https://i.imgur.com/UafeMdbm.jpg

How much cumin?

Lawhunter 12-05-2018 10:38 PM

Quote:

Originally Posted by Etxbuckman (Post 13839374)
How much cumin?

All of it

Etxbuckman 12-06-2018 11:53 AM

.

TxAg15SCSC 12-06-2018 11:57 AM

Thanks for sharing!

BURTONboy 12-06-2018 12:31 PM

I might just have to give this a try as well. Thanks for posting.

Gunnyart 12-07-2018 02:17 AM

Quote:

Originally Posted by Etxbuckman (Post 13839374)
How much cumin?

I forget. Maybe a couple teaspoons.

Etxbuckman 12-07-2018 04:20 PM

Quote:

Originally Posted by Gunnyart (Post 13842070)
I forget. Maybe a couple teaspoons.

;)b Thanks. I figured you probably left some for other things. :D

MedicineMan7 12-07-2018 04:57 PM

gonna have to give this a try.

mikeyb_23 01-31-2019 05:55 PM

Have you ever tried it with beef fat? I looked at two different stores for beef fat and neither carried it.

1claire 01-31-2019 08:55 PM

I have never tried to make chorizo before, this recipe is perfect. Thanks for sharing your recipe.

jhbailey86 02-06-2019 10:36 AM

Originally I had not intention of ever wanting to ear Dirty Dave's Chorizo, but it does look pretty tasty HAHA

Gunnyart 02-06-2019 11:26 AM

We had some DDC & egg burritos for dinner last night. Good stuff.

Lawhunter 02-06-2019 11:41 AM

Sounds great

twostepct 04-07-2019 11:51 AM

Bumping this up. I made a pound of it with 80/20 beef and it was great, thanks for the recipe. I didn't try it with cumin but I bet it would be great. The only thing I might do different is the amount of salt. I like salt and used the upper end measurement but I might drop it to please the masses next time. Great recipe.

brrdnk 02-07-2021 12:26 PM

2 Attachment(s)
Made a triple batch of this from a hog I shot last weekend. Wound up with 30 #'s of it.
Had some for breakfast this morning and going to put some in the cheese dip for the superbowl eats.

Bowlife 02-07-2021 12:38 PM

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