Taco Sausage

Discussion in 'Sausage' started by mj-air23, Apr 11, 2008.

  1. Has anyone ever made a Taco Sausage? I am wondering if a person just uses taco seasonings, cure and some meat binder if it would turn out desirable. Any recipes out there?? Thanks guys!
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Used to make taco jerky. Just added taco seasoning to the mix. Wasn't bad at all.
  3. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    sounds good let us know how it turs out
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    A good chorizo recipe would fill this bill nicely. I should be able to find one somewhere if you'd like.
  5. If you would be so kind sir, that would be great. I had wondered about Chorizo myself. I would be looking at a 25# batch or smaller. Thanks Mulepackin'.
  6. fireguy

    fireguy Smoking Fanatic

    Made some Sante FE from sausage makers, ok but real mild , not real impressed... gonna try chorizo next.
  7. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Not sure what kind of meat you plan on using, but can use boned butts or butts, and venison or beef.

    Chorizo 25#

    7 oz. salt
    8 oz. vinegar
    4 oz. paprika
    2 1/2 oz. ground hot pepper
    2 oz. fresh garlic
    1 1/2 oz. oregano
    1 1/2 oz. coarse ground black pepper
    1/2 lb. ice water
    20 lbs. lean venison or beef
    5 lbs. fat boned pork butt
    (or 25# of boned pork butt)

    Grind meat and/or butts through 1/4" plate. Mix spices thoroughly into meat. Stuff into hog casings. Let dry overnight in cool, dry place.

    Obviously, a fresh sausage, so handle accordingly. Could also be produced as a bulk sausage, and used like ground beef in Mexican dishes, etc.
  8. desertlites

    desertlites Master of the Pit OTBS Member

    thanks mule I have plenty but gonna snag that 1-few miles from mexico I love a good chorizo. sounds great
  9. Thanks Mulepackin...I plan on making it with venison and pork... I will give this a try!

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