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Joined: Feb 2004
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OP
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I got this recipe on another hunting site which went south and I lost the only copy I had a few years ago. After some trial and error I made a 15lb batch over the holidays and this is damn close to the original which was great IMO. Anyway it was posted by a guy named Jorge so cheers to him! I make patties out of it for breakfast, or brown up a pound in a big skillet, once the meat is done add a can of pinto beans (drained) mash up some of the beans with a big spoon and let it crust up a bit and eat it with cornbread – awesome.
Ingredients for a 5 lb batch. Use whatever ratio of fat to game meat you want. I usually use venison about 15% pork trimmings.
Chili Powder 1/3 cup Paprika 1/3 cup Salt 1 Tbs All Spice 1 Tsp Black Pepper 1 Tbs Cumin 1 Tbs Garlic Powder 1 Tsp Flour ¼ cup White Vinegar ½ cup
Grind meat and fat with coarse plate. Add ingredients, mix by hand and grind with medium plate. I usually package it in 1 quart Ziplocs.
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
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I'm going to have to try a batch, I love chorizo but most of the varieties at the store are super greasy and made from mystery bits.
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Joined: Feb 2004
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OP
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Agreed. I usually make my sausage on the lean side. Most like it that way. I don't like adding domestic trimmings but the pork fat seems to go well with venison. Hope you enjoy it!
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Joined: Feb 2008
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If you have a good mercado close enough to make a trip once in a while check to see if they make green chorizo. Green chorizo tends to have a lot of heat to it from the serranos, but often as not it will be mild. I use it in burgers. I mix it into the venison burger according to the heat. If it's really hot I use half a chorizo to a pound of burger, maybe 1/3. Mild, maybe a whole chorizo. Peeling the casing off is easiest when it is just starting to thaw. It's great in scrambled eggs, all kinds of casseroles (hot dish if you're from Minnesota), hash etc.
Burger mixed with green chorizo and then the patties with blue cheese and lingon berry preserve stuffing is damn hard to beat.
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
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Gave it a go. Was shopping at Costco and they had pork loins on sale so I figured a 50/50 mix of pork loin and 80/20 beef would do the trick. Course ground loin and beef, seasonings ready to go. Seasonings all mixed in. I made a fee tweaks, no garlic powder so used onion powder, added ~1t red pepper flakes and I can't seem to use cumin w/o coriander so added 1T coriander. I made a few test paddies, good stuff! I can think of few better ways to start the day than chorizo and eggs, so I should be set for awhile.
Last edited by 458 Lott; 02/07/16.
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Joined: Feb 2004
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OP
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Damn! Looks awesome! I have a stuffing attachment for my Hobart but have never gotten the hang of it. Did you stuff them on your grinder?
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
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Yes I used the grinder to stuff them. The key I found is I have a foot on/off switch that I used that I could have both hands to handle the casing and adding meat and cycle the stuffer on and off. Before using the pedal it was really tough to try and cycle the stuffer on and off.
I'm about ready to make another batch. I've used it with eggs for breakfast, chorizo tacos and nachos with chorizo. Still have the other pork loin in the freezer just need some more ground beef.
I think next time I'll increase the red pepper flakes to 1/2 T and add 1/2 t cayenne pepper. On the flip side my wife likes it as is and if I kick up the heat to the way I like it she won't.
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Joined: Feb 2004
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Campfire Tracker
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OP
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That's the problem I've had with the on/off cycle. Not sure I can put a foot switch in unless I can plug it into the power cord. I have a 1950's model grinder.
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Joined: Feb 2004
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OP
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
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Yep, that's the sort I have it plugs in line.
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Joined: Nov 2002
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
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Damn that looks good. I need to dig out my never used grinder I bought 10 years ago... I am thinking elk and pork.
Conduct is the best proof of character.
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Joined: Feb 2004
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Campfire Tracker
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OP
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Thanks for the tip on the foot pedal!
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
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Joined: Jan 2010
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Campfire Ranger
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Campfire Ranger
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Chorizo... I don't care for it ...seems to me that they came up with the spices/mixture ..so as a way to make bad/near bad meat edible
I work harder than a ugly stripper....
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Joined: Jan 2015
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Campfire Regular
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Campfire Regular
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To the OP it sounds good but I prefer the Spanish version. Not Ground meat look at www.tienda.com for reference
I like liberals-------------------------------------they make good bear bait!
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Joined: Jan 2001
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Campfire Ranger
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Campfire Ranger
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I was at Coscto and picked up a pork loin on sale. So I made a fresh batch and figured I'd bring back this thread. Because I can't leave well enough alone, I've made a few tweaks to the recipe to bring up the heat a little. I was also looking through the spice rack and added a few things that I thought would compliment the recipe, and I was out of allspice hence the omission.
2 1/2 pounds pork loin 2 1/2 pounds ground beef Chili Powder 1/3 cup Paprika 1/3 cup Pepper flakes 1 tsp Cayenne powder 1/2 tsp Salt 1 Tbs Black Pepper 1 Tbs Cumin 1 Tbs Corriander 1 Tbs Garlic Powder 1 Tbs Onion flakes 1 Tbs Flour ¼ cup White Vinegar ½ cup
I put the coriander, cumin, pepper flakes and onion flakes in a coffee grinder.
Cube and coursely grind the pork, then add spices, flour and ground beef (hold the vinegar for now) Kneed the meat and spices the thoroughly mix them, then add the vinegar and kneed some more. Run through a fine grinder blade and either stuff casings or just put in ziplock bags and freeze what you won't use in a few days. I found the flour tends to lump when you put the vinegar in at the same time, easier to mix it in later.
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Campfire Kahuna
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Campfire Kahuna
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Sam......
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Joined: Nov 2002
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Campfire 'Bwana
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Campfire 'Bwana
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We spent the summer at our place in north Idaho. The store we shop, Yokes, makes a pretty darn good Chorizo. Lean with proper flavor. We had a few tacos for breakfast...
Conduct is the best proof of character.
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Campfire Ranger
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Campfire Ranger
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I love most ground meat products, but nearly all the chorizo I've tried has tasted like over spiced guts.
To be fair it has all been commercial stuff.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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There used to be an old Basque butcher shop in Battle Mountain NV that had the best Chirizo I've ever tasted....made with Lamb, Beef, and Pork fat....pretty sure you would have liked it but alas...he's long gone..... I never failed to stop and stock up on my frequent trips between Reno and Elko....boy do I miss his Chirizo...I haven't tasted anything that's even come close since.....
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