Chorizo

[Ikeepitcold]

Does anyone have a good recipe for venison Chorizo?

My daughter wants most of her deer made into jerky and Chorizo so looking for detailed information, mix ratios, seasoning and so on.

Thanks all

 

[Awise1]

I've tried the Hi Mountain Seasonings breakfast blend Chorizo but wasn't really satisfied with the results. This recipe gave me the results I was looking for although I have only tried it with ground pork butt; (didn't want to waste my elk meat on initial test).
http://www.tastebook.com/recipes/3104781-Venison-Chorizo-Sausage
Now I'm going to try the recipe with wild game/pork mix.

 

[Slugz]

Call Ted Baker Processing in Peyton Colorado. He has the best Chorizo I've ever had. He may give you some pointers. May not though also.

 

[Work2hunt]

I used the Backwoods Chorizo seasoning. It was a decent taste and I mixed mine with pork.

 

[Umpqua Hunter]

I know this may be stating the obvious but I have done it many times on recipes with very good success. Google "chorizo recipes" and look for those with the most, and highest user reviews. One thing though, you'd likely want to correct the recipe to bring the fat content up to say 20% or so I would think. You would assume lean venison is basically fat free before fat is added. I would guess pork fat is the way to go.

 

[Greys0n]

I used the Backwoods Chorizo seasoning

 

[Ikeepitcold]

I ordered a new meat grinder yesterday so I will be ready to get at it. My old one is too small so I will use it for grinding cheese and other ingredients.

Thanks for the info

 

[Tazhii]

Does anyone have a good recipe for venison Chorizo?

My daughter wants most of her deer made into jerky and Chorizo so looking for detailed information, mix ratios, seasoning and so on.

Thanks all

This from a friend of mine that lives in Guadalajara, Mx.

4 1/2" venison w/pork fat
10 dried chile anchos
2 tbs peppercorns
2 tbs cumin seeds
15 garlic cloves
1 cup white vinegar
2 tbs oregano
1-2 tsp salt
blend everything above in blender except the meat and fat mixture should be thick. mix with meat refridg at least one day so flavors blend. i like to add Pico De Gallo (a red chile powder found in mexican food stores) to heat it up a little if you want it real spicy.

 

[Ikeepitcold]

Thanks for the ideas. I'm trying out a recipe this weekend. Making some snack stick too.