Dave's Chorizo
Serves: 6
David Gholson
I can never find good Chorizo, most looks like red hot dogs and is full of preservatives, expensive and very high in fat. Since I process my own venison, I plagiarized internet recipes and found this to be better than store bought, low fat and no preservatives. You won’t be happy using ground chuck and pork sausage, there is too much fat and way wrong spices. If you have no venison, use round steak. For pork, I wait until Boston Butts go on sale for under a buck. Since the average butt is 8 pounds I strive for a 16 pound batch. The last batch made 44 patties. The basic receipt is for a four pound batch, about a dozen patties.
2 pounds ground pork
2 pounds ground venison (or ground round steak)
6 teaspoons salt
1/4 cup pure ground red chile
3 to 10 tablespoons crushed red pepper flakes (to your taste)
10 cloves garlic, minced
4 tablespoons dry leaf oregano
3 tablespoons whole cumin seed,crushed
2 teaspoons fresh ground black pepper
3 teaspoons sugar
1/4 cup good cider vinegar or wine vinegar
1 3/8 cups water
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, and knead a bit with your hands until well mixed. The best way is to grab a handful of meat and squeeze it between your fingers while making a fist. let it season for a couple days in your refrigerator. The chorizo will keep for at least a couple weeks in your refrigerator. To freeze I have found that 1 half cup measure of this mixture in a fold over baggie is just right for two people- 4 eggs. I mash them into a Pattie and store the patties in a gallon baggie in the freezer.
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