How to Make Homemade Chorizo - Recipe
How to Make Chorizo
Learn how to make Chorizo with Walton's and Meatgistics. Read the guide, and then post your questions or comments below.
What Is Chorizo?
There are two main types of Chorizo, Mexican or Spanish. Both are made from ground pork and can be sweet or spicy, the Spanish version is usually dry-cured where the Mexican is usually either fresh. Chorizo can be made from leaner portions of pork all the way to 50/50 fat to lean ratio. The seasonings will normally give you a finished product that is reddish in color. Our version will be a Mexican style and made from Untrimmed Pork Butts. An important addition to the Mexican Chorizo is vinegar, you should aim for a 50-grain vinegar.
25 lb of 70/30 Beef Trim or 25 lb of Untrimmed Pork Butts or 18 lb Venison and 7 lb. Pork Fat
Grind all of your meat twice through a 3/16th inch plate. Make sure your plates and knives are sharp and lubricated before grinding to give you a nice clean cut and to prevent any smearing. You can also remove your grinder head assembly and let is sit in the freezer overnight before grinding to get it as cold as possible.
We do not need protein extraction since we are not smoking this, so just mix in your seasoning and vinegar into the meat and mix until all seasoning is dissolved.
You can stuff your sausage into either 32-35mm Hog Casings or Collagen Casings. If you are using natural hog casings make sure you soak and flush them first. Avoid creating air pockets when you load your sausage stuffer, a good way to do this is to load your first level at an angle so the meat covers the bottom and then slopes slightly from one side to the other, add the next layer and leave an angle sloped in the opposite direction, make sure you are packing it down between loads. Stuff casings until they are smooth and full and then twist into links or cut into desired lengths
Stuffing Into Meat Bags
Use your largest stuffing tube to make this as easy as possible. Place the bag over of the stuffing tube and fill to the desired amount. Close bag with a Meat Bag Tape Machine or Hog Ring Pliers.
Making a Mexican Chorizo is really not much harder than making any other Fresh Sausage or Bratwurst, you just need to use the correct vinegar and seasoning.
- If you cannot find something listed as 50 grain then look for one with an acidity between 5-10%.
- Make sure you lubricate your plates and knives with White Oil before you start your grinder
- Since most often Mexican Chorizo is going to be used in its ground form stuffing it into meat bags might be the better idea with this one. However, it is also delicious if enjoyed as a regular sausage in a casing.
You can make leaner Chorizo, it will not have as strong of a taste but is still delicious
Watch WaltonsTV: How To Make Chorizo
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.