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Venison chorizo sausage

73saint

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I have been craving good chorizo, and I have some extra venison from last year. Wanted to make a nice quick batch of burger and chorizo. So I ended up with about 20lbs of burger, and 20lbs of chorizo. My burger mix was simple. 10lbs venison, 7lbs ground chuck, and 3lbs Brisket fat trim. I did a double grind, starting w medium, and finishing w fine. I used my Cabelas #32, so this was a breeze. I took my time, over two days. Cleaning as I went so it was a very simple project. As I finished the burger and packaged it into 1.5lb bags, I would temper them in the freezer before vac sealing. Makes for a better seal without pulling moisture from the meat.

Once all equip from the burger was clean, I started on the chorizo. Simple again, 10lbs venison and 10lbs pork shoulder (fat included). I did the same grind as the burger (personal preference even though I know traditionally chorizo is a courser grind). I used Walton’s chorizo blend, added 1/2 cup of flat iron smoke show peppers (super hot smoky blend of dried pepper) and 8oz of white vinegar per Walton’s recommendation. I like spicy, but I was afraid of making it too hot for everyone else. This batch came out just right.
94565AA6-CFE3-4CEE-ABB0-729E642F1F88.jpeg
35DDEAB2-6D54-4687-96AB-CC188929BE3E.jpeg
411CCA7C-B91D-41B8-8EBB-D166EBBD1255.jpeg
Here is a look at the venison and beef I was working with. I used hind quarter cuts, and this really pretty chuck roast. Along with the brisket fat ,I think I got a nice blend.

0A849654-CBB1-486D-8B6E-58BDB2270B7B.jpeg
BBD7753B-F71F-44C6-94E6-4DC1BD55923E.jpeg
Burger all ready for the freezer. We package our burger in 1&1/2 lb packs. Seems to be perfect amount for what we do. The mrs. says this is the best batch of venison burger I’ve made thus far. Bet it’s the chuck.

I worked alone so didn’t get many chorizo pics but here are a few:
A46C0683-C6DD-479A-AE9D-255CF1A0F7D9.jpeg
9A728623-BE8C-4671-B0DF-810F712E0EB7.jpeg
EE376F87-33D1-453D-99D6-F09CD78B4A69.jpeg
I linked up about 10lbs, and loose-packed another 10. Was going to loose pack it all, but I wanted to try out some new casings I bought from the natural casings company in Wisconsin. We shall see, but I like the way they handled on the stuffer.

The fry test last night got me excited. Wonderful flavor, but a bit too much heat (perfect for me), I hoped that they would mellow a little overnight. Well, this morning I decided to make breakfast burritos to really put the sausage to the test. I browned off a lb of the chorizo, then added red onion, green bell pepper and tomatoes and let that cook down for a few minutes. 7A686700-5C94-4246-A33D-B47BCACE7923.jpeg
8D02722F-00C1-4BF5-9254-02E526C9FDB5.jpeg
ECC7D4A3-1A53-4F5B-84B9-88A5C14C160B.jpeg
Then I added some eggs, and scrambled the whole thing up. As that was going on I heated a few mission low carb tortillas, added some sargento sharp cheddar, a pile of the scrambled egg mix and a little sour cream (ok maybe a little too much but I was still worried about the heat levels)
7DF2E5B0-319E-42B4-B992-ABD02E3D0467.jpeg
06E71AB1-E015-448A-ACEB-75DB5DDBBBD7.jpeg
7706DCF4-E340-4DE2-8874-363985E2AEFF.jpeg
Well, with everything added to the party, the heat levels were just fine, maybe a even a tad mild. But boy am I happy with this sausage, it came out great! And we have a lot of the eggs to make more breakfast burritos for the week.
Thanks for looking!
 

chopsaw

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Very nice work , and well done thread .
I used AC Leggs chorizo mix , all pork . Man it's good .
I took my time, over two days. Cleaning as I went so it was a very simple project.
Only way to go . Keeps it fun too . Great work ,,, thanks for posting .
 

73saint

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Very nice work , and well done thread .
I used AC Leggs chorizo mix , all pork . Man it's good .

Only way to go . Keeps it fun too . Great work ,,, thanks for posting .
Thanks Chop! Man, I need to try the AC Leggs...ALL of their stuff seems to be top notch. Not sure why one always forget about them when ordering sausage seasonings.
 

chopsaw

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I would bet they are about the same . Yours has a nice red color to it . Is that the venison or the seasoning ?
If you want to try another place look thru the list at Owens BBQ . Really good seasonings .
 

73saint

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I would bet they are about the same . Yours has a nice red color to it . Is that the venison or the seasoning ?
If you want to try another place look thru the list at Owens BBQ . Really good seasonings .
Ahh, I just finally ordered from them (Owens). Have some red barn bologna seasoning, Thats the next project!
I believe the red is the seasoning more than the venison. It had a really nice color. The links are in the fridge now and seem to be reddening even more.
 

tallbm

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I have been craving good chorizo, and I have some extra venison from last year. Wanted to make a nice quick batch of burger and chorizo. So I ended up with about 20lbs of burger, and 20lbs of chorizo. My burger mix was simple. 10lbs venison, 7lbs ground chuck, and 3lbs Brisket fat trim. I did a double grind, starting w medium, and finishing w fine. I used my Cabelas #32, so this was a breeze. I took my time, over two days. Cleaning as I went so it was a very simple project. As I finished the burger and packaged it into 1.5lb bags, I would temper them in the freezer before vac sealing. Makes for a better seal without pulling moisture from the meat.

Once all equip from the burger was clean, I started on the chorizo. Simple again, 10lbs venison and 10lbs pork shoulder (fat included). I did the same grind as the burger (personal preference even though I know traditionally chorizo is a courser grind). I used Walton’s chorizo blend, added 1/2 cup of flat iron smoke show peppers (super hot smoky blend of dried pepper) and 8oz of white vinegar per Walton’s recommendation. I like spicy, but I was afraid of making it too hot for everyone else. This batch came out just right.
View attachment 446547
View attachment 446548
View attachment 446549
Here is a look at the venison and beef I was working with. I used hind quarter cuts, and this really pretty chuck roast. Along with the brisket fat ,I think I got a nice blend.

View attachment 446550
View attachment 446551
Burger all ready for the freezer. We package our burger in 1&1/2 lb packs. Seems to be perfect amount for what we do. The mrs. says this is the best batch of venison burger I’ve made thus far. Bet it’s the chuck.

I worked alone so didn’t get many chorizo pics but here are a few:
View attachment 446552
View attachment 446553
View attachment 446554
I linked up about 10lbs, and loose-packed another 10. Was going to loose pack it all, but I wanted to try out some new casings I bought from the natural casings company in Wisconsin. We shall see, but I like the way they handled on the stuffer.

The fry test last night got me excited. Wonderful flavor, but a bit too much heat (perfect for me), I hoped that they would mellow a little overnight. Well, this morning I decided to make breakfast burritos to really put the sausage to the test. I browned off a lb of the chorizo, then added red onion, green bell pepper and tomatoes and let that cook down for a few minutes. View attachment 446555
View attachment 446556
View attachment 446557
Then I added some eggs, and scrambled the whole thing up. As that was going on I heated a few mission low carb tortillas, added some sargento sharp cheddar, a pile of the scrambled egg mix and a little sour cream (ok maybe a little too much but I was still worried about the heat levels)
View attachment 446558
View attachment 446559
View attachment 446560
Well, with everything added to the party, the heat levels were just fine, maybe a even a tad mild. But boy am I happy with this sausage, it came out great! And we have a lot of the eggs to make more breakfast burritos for the week.
Thanks for looking!
Man that all looks great, Im glad it turned out so well!
 

Ishi

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Oh YA! Nice job and great info!
My next venture is to start making sausages!
 

buck bob

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Looks great, im planning to make some venison chorizo for the first time over the weekend.
 

archeryrob

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Joined Oct 26, 2015
Anyone have a fresh chorizo recipe? I got a bunch of left over ground venison and this the one thing I have not found a recipe I like yet.
 

archeryrob

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Joined Oct 26, 2015
Thank Inda, Pm's are appreciated also. I'll probably change it anyways some and use it as a base. The wife unit, has particular tastes. I can't make most German recipes as she doesn't like Mace, all spice type flavors.
 

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