Did a Turkey yesterday, nothing special about that but the Grandson loves Smoked Turkey so who am I to say no. Today I will be working up 12.5# of Mexican Chorizo. Have a very nice spicy blend I mixed up last night that I will be stuffing in a short while. I will be using 36-38mm Hog Casings for them and then smoking with Hickory and Oak. Here is the Recipe for 10#:
Mexican Chorizo
10 pounds ground pork
1/2 cup cayanne peppers
1/2 cup chili powder
20 cloves garlic, minced
3 tablespoons salt
1 1/2 tablespoon freshly ground black pepper
2-1/2 teaspoons dried mexican oregano
2-1/2 teaspoons ground cumin
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground coriander
2 cups distilled white vinegar
1 cup ice water
Binder for the amount of meat you are using.
Cure #1 for the amount of meat you are using.
Q-view to follow.
Mexican Chorizo
10 pounds ground pork
1/2 cup cayanne peppers
1/2 cup chili powder
20 cloves garlic, minced
3 tablespoons salt
1 1/2 tablespoon freshly ground black pepper
2-1/2 teaspoons dried mexican oregano
2-1/2 teaspoons ground cumin
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground coriander
2 cups distilled white vinegar
1 cup ice water
Binder for the amount of meat you are using.
Cure #1 for the amount of meat you are using.
Q-view to follow.
