Howdy all, This weekend I ground up about 75# of venison/pork and made up about 60# of sage-based breakfast sausage in 2# chubs and made 15# of chorizo, which was my first attempt at making chorizo. We love us some mexican chorizo/eggs/potato at the deer camp in the morning. I used about 60/40 venison to pork ratio, with the pork being boned out pork shoulder/butt, which I then stuffed into natural hog casing. I came across a killer seasoning recipe that I tried and it had great flavor. The seasoning included the normal cast of characters for chorizo: fresh minced garlic, paprika, chili powder, cumin, black pepper & vinegar but also included clove, cinnamon and nutmeg which gave it a very cool flavor profile and an interesting twist to balance the chili spice. I'd be glad to add the recipe later if anyone's interested. When we've purchased store bought mexican chorizo in the past, it tends to turn somewhat "loose" and meld into the eggs/potatoes without much whole sausage left to eat. It's typically stripped of its casing and used more to flavor other foods and not so much as standalone crumbled sausage. It's my understanding that this is the primary difference between mexican and spanish chorizo. Here's my question. My chorizo came out a bit dry, sort of like lean breakfast crumbled sausage would. I'm thinking that I may not have had enough fat in my mix. I did not use any straight fat, just shoulder. I really want it to break down a little further. Also, would fine grinding the mix help any or is there some magic ingredient, process or voodoo I'm unaware of? Thanks in advance. vaya con dios my new friends!