Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison Meatloaf

Tried something a little different tonight.

Took 2 lbs of 25% pork and 75% venison burger mixed in some cacker meal and an egg and then as a "what the hell" I grabbed half a red chorizo that I'd smoked peeled it and chopped it and into the meatloaf it went too.

I've done this with green chorizo quite often and it's always good in venison burger whether it goes in chili or into burgers on the grill or some kind of casserole.

Never thought to make it in meatloaf. It's pretty damn good. I just took some fresh made red chorizo, put it into the smoker with some hickory chips and smoked it for about four hours. This of course cooks it and that's just fine when it gets vacuum packed and frozen. I just take one out and use however much I need for what I am making and the rest keeps a long time in the fridge. The hardest part s finding a merado that makes the best chorizo!

I've just started grinding and stuffing my own chorizo using pre blended seasoning mixes .Good stuff.

Terrific on its own or as an adjunct as you have done.

Makes some bangin' breakfast skillet dishes as well !!!

That red chorizo after it's been smoked makes killer scrambled eggs. The green chorizo doesn't smoke well, but it's incredible the way it comes. The green makes unreal shrimp and asparagus burritos.

I made a couple runs at making my own green chorizo, but it never has come out quite right.

I've never smoked my red chorizo but will be doing some ribs on my pellet grill this weekend so I'll throw a few links on and give it a whirl.

Hickory pellets.