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
Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?
@ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.
Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!
Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.