Mexican Chorizo
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
10 lbs
ingredients
- 10 10 lbs beef chuck or 10 lbs beef, and pork mix
- 4 tablespoons salt
- 4 tablespoons california red chili powder, ground
- 4 tablespoons paprika
- 1 tablespoon garlic powder (or granulated)
- 1 tablespoon ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cloves
- 1 teaspoon Mexican oregano
- 1⁄2 cup white vinegar or 1/2 cup wine vinegar
- 1 cup ice water
- 1 (5 ounce) package wolfson salted natural hog casings
directions
- Combine meat, seasonings and ice water. Mix thoroughly using hands to knead mixture.
- Fill casings loosely, leaving one inch at each end. Tie off casing at each end. Twist into links - about 3 turns. Tie with string.
- Hang 2 hours to dry, then refrigerate.
- Should be used within 5 days or freeze for up to 2 months.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!