Post by: 7mmfan on October 30, 2017, 06:10:37 PM
Post by: merkaba93 on October 30, 2017, 06:22:24 PM
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
Post by: 7mmfan on October 30, 2017, 07:51:57 PM
Post by: blackpowderhunter on October 30, 2017, 09:01:20 PM
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.
Post by: blackpowderhunter on October 30, 2017, 09:04:59 PM
The recipe calls for stuffing it but I'm assuming it can be stored loose like ground meat to cook
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Post by: TomT on October 30, 2017, 10:53:08 PM
Post by: 7mmfan on November 06, 2017, 03:45:33 PM
Post by: merkaba93 on November 06, 2017, 06:19:36 PM
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.
Post by: Gobble Doc on November 07, 2017, 02:33:52 PM
Post by: 7mmfan on December 31, 2017, 02:25:30 PM
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.
Post by: KFhunter on December 31, 2017, 07:34:16 PM