Mexican Chorizo

Name: Mexican Chorizo
Prep time: 1 h
Total time: 1 h
Yield: 10 lbs
Ingredients: 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

Submitted by Jostlori

"From the back of a package of Wolfson salted hog casings. This is Mexican chorizo, NOT spanish chorizo (which is harder and not spicy). Recipe calls for pork, but you can also use all beef chuck, or half of each."

Download

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.