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elk chorizo
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slots918
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Joined: Jun 28, 2008
Posts: 138

PostPosted: Sat Apr 11, 2009 12:01 pm    Post subject: elk chorizo Reply with quote

here is the receipe I use to make my own chorizo, you can adjust as needed to make it hotter or milder. I use fifty/fifty hot and mild chili powder and you can pick your poison on the peppers.

To Begin Chorizo: In a large bowl place:
· 2 Lb. ground pork, (I substitute ground elk or deer with some added fat)
· 3 1/2 tsp. salt
· 6 Tbl. pure ground red chile
·4-6 Tbl. of crushed small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like
· 4 Tbl. (or to taste) minced garlic,
· 2 Tbl. dry leaf oregano
· 2 tsp. whole cumin seed, crushed
· 1 tsp. fresh ground black pepper
· 1 1/2 tsp. sugar
· 5 Tbl. good cider or wine vinegar
· 3 Tbl. water

Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
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Vince
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Joined: May 25, 2005
Posts: 13371
Location: Brisbane AUSTRALIA

PostPosted: Sat Apr 11, 2009 6:26 pm    Post subject: Re: elk chorizo Reply with quote

Wow Slots....that sounds awesome mate.

I wasn't really sure what Chorizo is so I did a little Googling....now I know. This is one that I am going to have a go at a little down the track. I have in mind a mixture of venison and wild pig meat...should go well.

Cheers, Vince

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slots918
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Joined: Jun 28, 2008
Posts: 138

PostPosted: Sun Apr 12, 2009 9:57 pm    Post subject: Re: elk chorizo Reply with quote

Vince, that sounds good, what I like is can use any meat but it shouldn't be to lean as the fat helps to spread the flavor.

Hmmmm, maybe add olive oil???
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lesterg3
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Joined: Nov 30, 2008
Posts: 1299
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PostPosted: Mon Apr 13, 2009 7:09 am    Post subject: Re: elk chorizo Reply with quote

Chorizo is one of the best sausages I have ever tasted, the hotter the better for me, I am certainly going to try this recipe.

From Mexico, all you can get is fresh which is good, but from Spain you can get the lightly smoked and aged which is a gift from Heaven.

Thanks for the recipe.

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fireball 3
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Joined: Jan 28, 2007
Posts: 393
Location: northern calif

PostPosted: Mon Apr 13, 2009 7:28 am    Post subject: Re: elk chorizo Reply with quote

Hi slots. your recipe is great. I'll bookmark this page as run it off later.. Chorizzo is a mexican staple where I live and also is coronas and teccati
beer. We live about 1/2 of a block from a full on mexican market.They make chorizzo fresh daily. ..thanks for the recipe.. Dave in little mexico.

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slots918
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Posts: 138

PostPosted: Mon Apr 13, 2009 6:49 pm    Post subject: Re: elk chorizo Reply with quote

Sorry to report folks, I just mixed up 8 lb.s of this and it turned out so bad I am going to have to hide it and eat myself to protect the Innocent. heh heh heh ;P
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