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  • S

    Mexican Chorizo is one of my favorite sausages. I have been making it every year for the past three years. I have no idea what Walton’s mix is like, and I am absolutely certain it is awesome, but you can make it by hand. It is one of those things you put a lot of love into. It is mostly Guajillo peppers. I think it is like Mole, it is a very traditional, family type recipe.

    I love your pictures. Even if it comes from a mix, the liquid looks the same as what I make!

    I also learned to not stuff it. I did that the first year and we were cutting them open all the time. We eat the chorizo in tacos and breakfast burritos. It is so good!

    Great job!

    This past weekend I did 10 lbs of Spanish Chorizo which is hanging in my garage. Can’t wait until it is dried.

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  • N

    @Jonathon I’m trying lol.

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  • @dwilk1 There are more factors than just the temperature when it comes to emulsification, though that certainly is one of them! What protein are you using? Is it straight beef, straight pork, a mix of the two? Just FYI I am visiting some meat processing plants tomorrow so I will do my best to respond but it might not be until Friday.

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