chorizo recipe?

[deserthntr]

i looked up some chorizo recipes but thought i would ask here as well. i want to make some chorizon with out ground up elk or deer, but i dont really know how, or a good recipe. so if you have a recipe share it!

[More D]

one pound of Santacruz chile powder, it HAS to be Santacruz!

 

one oz of oregano

 

ten cloves of garlic

 

one heaping large serving spoon of salt

 

all per ten pounds of ground meat. make sure it is all well refrigerator chilled before grinding. I use the Cabelas meat gringer with the med size grinder plate.

 

4-6oz's of heinz vineger. I guessing on this because my wife uses the ''little splash'' method. 1-2 cups of pickled jalapeno can juice.

 

 

Mix well, then mix again. Put into quart size glad ziploc bags completly full (no air pockets). They will/should equal about a pound each. Let sit a few hours so flavors mix well and this also allows the vieger to ferment before frezzing. Some recepies call for oil in the mix but we do not add it because it will not freeze more than 4-6 months so we addthe oil as we are cooking it.

 

For my tastes I like elk and deer with 30-40% pork shoulder. Javi 50% pork shoulder mix.

 

 

 

 

[azslim]

Chorizo - this is what I turn my javelina into, yum, yum. Have used deer & elk too. I have also made this using a 50/50 mix of game and 70/30 hamburger, gives it a different flavor. Different vinegars add different flavors also. I have used white & red rice wine & red raspberry vinegars and been pleased with the results.

 

1 1/2 lbs pork butt

1/2 lb pork fat - (I scrimp on the fat and make it up with meat, prefer lean sausage)

1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup – I have used 2 - 3 tblspn dried also

1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped

1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor.

1 tblspn New Mexico or other dried chile powder

1 tblspn sweet Hungarian paprika

2 tspns kosher salt

1 1/2 tspn whole cumin seeds

1 tspn ground cumin

1/2 tspn coarsely ground black pepper

1/2 tspn ground cayenne pepper

1/4 tspn ground coriander

 

This is the original form of the recipe, I like to add fresh garlic and onions to mine. Nice thing about making your own is you can modify to suit your taste.

 

grind meat/fat together, mix in spices/water and knead together, then grind again. I use a 2nd grind just to mix things up a little more, it isn't necessary. If you are going to grind twice use the plate with the biggest holes for the 2nd, makes it go a little faster.

 

Cook small patty and decide if needs anything. If you want to add more bite leave the seeds in the peppers.

 

I keep a bag of all these spices mixed with dried peppers & cilantro, that I use for all my Mexican food. Throw in a couple spoonfuls with a lb of burger and you have taco meat, thin slice a roast or chicken breasts and you have fajita's.