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Mexican Chorizo questions....

post #1 of 14
Thread Starter 

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!

 

 

post #2 of 14

First off I would like to welcome you to SMF Aggie.... Your total fat content in sausage should be at about 20 percent so I would say you were short on fat.... I rarely grind sausage with a fine plate. I use the 7mm plate with most of my sausages. Did you make fresh chorizo or did you use cure and smoke the chorizo.....

 

Why dont you swing over to roll call and introduce your self so we can give you the proper welcome....

 

Here is some chorizo I did recently

 

http://www.smokingmeatforums.com/t/113005/boykjos-oct-throwdown-shrimp-and-chorizo-pene-with-peppers-mushrooms-onions-diced-tomatoes-and-topped-with-pecorino-romano-cheese

 

Good luck and happy smoking

 

Joe

post #3 of 14

Welcome to the SMF Family...I would love to have your recipe...Based on the weights you provided 75# X .4= 30# Pork, 30# X .15% Fat= 4.5# Fat, 4.5# / 75# Saus.= 6% Fat....6% Fat is really Lean!...I would go with at least 20% Fat, which means you would have to add about 10.5 Pounds Pork Fat to that mix...The Commercial Produced Mexican Chorizo is probably 30+% Fat and Ground really Fine...Hope this helps...JJ

post #4 of 14

welcome1.gif   Glad to have you with us!

post #5 of 14

welcome1.gif To The SMF

 

Ditto on what Joe and JJ said

post #6 of 14

Welcome aboard!

 

You got some great advice from some true experts here.

 

Good luck and good smoking.

post #7 of 14

Mexican Chorizo for 10 lbs (smoked)

 

7 lbs lean meat ......OR........8.5 lbs venison With 1.5 lbs beef fat or fatty pork butt

1.5 lbs pork butt

1.5 lbs beef fat

2 level tsp cure 1

5 Tbs non iodized salt

3 Tbs spanish paprika

3 Tbs cayenne pepper

2 Tbs crushed red chili pepper

2 Tbs garlic powder

2 Tbs mexican oregano

1/4 cup dextrose powder

1/4 cup corn syrup solids

1/3 cup apple cider vinegar

2/3 cup cold distilled water

2 cups non fat dry powder milk

33-36 mm hog casings

 

Add the cure to the water stir to dissolve, add all items (exept vinegar) to the water and stir very good. If your meat is chunk before grinding just make sure the chunks are completely covered with the seasoning, Grind with med plate then add the vinegar and re grind with the same plate. Stuff into casings and fridge overnight. Smoke your normal way until you have an IT of 152-155.

 

NOTE: You can grind the meat 1 time with the med plate then mix in the seasoned liquid, then stuff. This will eliminate the second grind.

 

post #8 of 14

just made some today.......the stuff you get in the tubes that disinigrates into the pan is just flavored fat, that stuff don't float around here. most good mexican chorizo is not fine ground and is not all fat. i use 75-80% pork and double grind through a 10mm or 3/8 plate. i use pork, salt, chili (3 kinds 2 ways), cumin, cider vinegar, onion, garlic, oregano and water.... i'll post a recipe in the morning.

post #9 of 14

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post #10 of 14

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First off welcome to SMF there Aggie. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #11 of 14

Welcome... and please feel free to inspire us with some Qview.

post #12 of 14
Quote:
Originally Posted by AggieQue View Post

 

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!

 

 

i think you need to add more fat.....you can break it down in the pan whle frying. here is what i made the other day.......

http://www.smokingmeatforums.com/t/114339/mexican-chorizo#post_729756

 

 

post #13 of 14
Thread Starter 

Thanks for the warm welcome and the great ideas. 

 

ChefRob:  That looks similar to what mine did, maybe I'm not too far off.

 

I agree that I probably didn't have enough pfat in my mix though.  I figured I probably didn't.

 

We've had a good run at our deer camp lately of harvesting/trapping some wild/feral hogs.  The place is overrun with them.  Many hunters around our area shoot them and leave them lay b/c they are such a nuisance.

 

The big ones (+120# or so), can get a bit sketchy and hard to work with (strong, musky odor).

 

Under that, it is awesome looking meat.  Going to attempt to harvest a few to make up some more chorizo.

 

Will update on the progress.

 

Thanks again for the input.

 

Donnie

post #14 of 14

Donnie, welcome to the forum. You'll find all kinds of help on here. Stop on over to Roll Call and introduce yourself and say hi. We like to see pictures too! Don't be bashful.

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