srg158 Salute to you good sir, that looks awesome! As for the crumbly appearance/texture I think it could have been a combination of the pH and not mixing enough/got too warm during the grinding/mixing and destroyed your bond. Now, having said that the one commercial formulation that I have for charcuterie style chorizo specifically warns against overmixing.
So, I am going to check with someone here more experienced with charcuterie than I am. He is out of the office for a while so it will be at least a few days before we hear back.