Chorizo?

[7mmfan]

Anyone every make chorizo with deer or elk? Been eating it a lot lately and would like to make some.

[merkaba93]

I assume you're talking about the fresh chorizo from Mexico, not the cured salami from Spain?

Here is my recipe for fresh chorizo:
2.5 venison
2.5 pork shoulder butt
2.5 tbs sea salt
2 tbs ancho chili powder
1 tbs chipolte chili powder
1 tbs minced garlic
1 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon cumin
3 tbs tequila
3 tbs red wine vinegar

[7mmfan]

Oofda. That sounds fantastic.

[blackpowderhunter]

I am about to make some actually....
the loose mexican variety and not the cured spanish variety..
i love it for breakfast burritos with eggs.  There is a recipe in the hank shaw book "buck buck moose" I will snap a photo of and post later.. its what I was going to go with for elk.

[blackpowderhunter]

The recipe calls for stuffing it but I'm assuming it can be stored loose like ground meat to cook


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[TomT]

I buy the mix from www.waltonsinc.com.  I add about 15% pork.  It’s one of my favorites. 

[7mmfan]

In the picture of the recipe, they specify pork fat, not pork shoulder. I know that in the chorizo I buy, there is definitely a lot of fat in it, so I'm curious if that would make a difference? Maybe just a fatty piece of pork shoulder?

[merkaba93]

In the picture of the recipe, they specify pork fat, not pork shoulder. I know that in the chorizo I buy, there is definitely a lot of fat in it, so I'm curious if that would make a difference? Maybe just a fatty piece of pork shoulder?

Depends. You're gunning for about 20-30% fat. If you use a full 4 lbs of venison you would probably need 1 lb fatback. Remember you need fatback and not leaf fat. Leaf fat is for pastries and not sausage!
However if you decrease the amount of venison you can probably use just pork shoulder. I always work in batches of 5 lbs.
I like mine a bit lean since I don't case chorizo and cook it as ground meat.


 

[Gobble Doc]

I'm going to try this out. 

[7mmfan]

Just did a small test run,  it turned out good, but not great. I did the following.

4 pounds elk
1 pound pork shoulder with thick fat. Probably 1/3 fat 2/3 fatty meat.
3 tbls kosher salt
1 tbls white sugar
6 cloves minced garlic
1 tbls dried oregano
1 tsp cumin
2 tsp chipotle powder
2 tbls pasilla chili powder (couldn't find Ancho)
Dash of cayenne
3 tbls tequila
3 tbls red wine vinegar

 I felt the heat was perfect, but lacked some of the rich smokey flavor I love about chorizo. This could be the blend of venison and pork. I'm trying to figure out how to add that in. I feel like some onion and garlic powder would help, and maybe a touch liquid smoke.

It was also a little dry, so next batch I'll also do a 40% pork mixture.

It was a little vinegar strong for me, so I'll cut that back by a tbls and see how that helps.

Just my observations.

[KFhunter]

This is awesome, I love me some Chorizo - but won't buy the store bought stuff full of offal (and other bits and pieces I toss to the coyotes)