Did my first batch of Wild hog Chorizo, breakfast tacos on the horizon.

Man that looks good! Thanks for the recipe. Been looking for a good mixture for a longtime.

Im hongry!

send me a pack so i can give you my opinion!

Looks great and I love chorizo.

Do you have any idea what you spent on spices? Seems cost prohibitive.

I'll get with mama on that red, she had many of the spices already. The ancho chile is .99 cents a package and it takes quite a bit but you can also make your own or substitute with another chile powder. Your right though, all we made was 6lbs but the spices probably were $6-10 bucks. One thing though about Chorizo though its a powerhouse of flavor. Just need like a small little link or so to mix in with your eggs or beans and you can taste it.

Its game meat.... Theres nothing not cost prohibitive about it lol but thats not what it's about at least imo. I'll be making some the weekend after this along with a load of sausage. Looking forward to it. Thanks for the thread OP.

I wanted to update ya'll on the Chorizo. It was absolutely delicious, however I don't think I used enough fat in the mix. I did 24 ounces of bacon to like 4.5 lbs of wild pork. Guess I need to bump up the fat content in the Chorizo. Still absolutely excellent though if I do say so myself. Beats store bought any day of the week!

I have made chorizo with a couple different recipes, that is something I have found also, you just cant seem to put enough fat in game meat for chorizo.

I was watching different videos with different methods of making chorizo the other day. One lady did it old school pulverizing her own chili's etc.... but the biggest difference was she added lard into hers besides the natural pork fat.

Hmmm interesting. I have used excessive amounts of pork fat/bacon and never got a result like chorizo I have bought... not sure I can bring myself to put lard in it though, but that is likely part of it.

Premium Chorizo comes packed in lard. Put it in there, or just cook the chorizo in a little lard. Either way, it's in there.

recipe called for 5oz of lard per # of pork. Lard is just rendered (and/or unrendered) pork fat.

It didn't affect the taste and I did not have to pour off any grease. But I will try the lard next time. I think what sets it off is the use of fresh garlic and no preservatives. I want to see yours Buckrage if you don't mind once you finish.

Whoa whoa whoa you just said you want to see his chorizo?

Lmao

I am saving this for later. Looks great!

I'll post pics if I remember. Heres what I'm going to try out. BTW the ginger isn't for flavor. Quantity renders it flavorless in this recipe but its supposed to help with digestion with the heavy spices.


1lb pork
5oz lard
4 chile anchos
3 chile pasilla
3 garlic cloves
½ tsp ground cumin
¼ tsp ground coriander
1/3 tsp fresh ground black pepper
1/3 tsp ground cinnamon
1/8 tsp ground clove
¾ tsp ground Mexican oregano
1/8 tsp ground ginger
2 tbsp paprika
1 tsp salt
1/3 cup apple cider vinegar

I adjusted the recipe a little bit. Cut down on the chile's because my wife doesn't like real spicey food. Also added a little salt, onion powder and just a tad of sugar. Next time I'll dbl the chile as it did my come out hot at all.


Couldn't wait. Came out great. Best chorizo I've ever had. Made menudo from scratch at the same time for tomorrow.

Will put in casing next time. Used a 15lb stuffer and it went really quick. Kids had me cook up a lb or two last night for tacos. Extremely happy with the flavor.

Looks awesome Sir!

Excellent Buckrage! Yeah you just can't compare it to store bought. Make those kiddos some Chori-Queso on fresh corn tortillas. Thanks for sharing Buckrage.

No problem. Just finished some summer sausage. Made 5 more after this pic.