My mom and aunt showed me some recipies on their chorizo.
My aunt gave me this recipe. she calls them chorizo bbq links. Tied off into 4/5" links with a peice of corn husk. I made them yesterday. stuffed into hog casing 32mm
(http://i123.photobucket.com/albums/o290/stlthy1/Picture003-3.jpg)
Put on the Traeger this morning.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture004-1.jpg)
Fully cooked bbq chorizo links.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture008.jpg)
This is my moms recipe of her cased chorizo.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture005-1.jpg)
Fresh ground venison sausage pattys.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture007-1.jpg)
nepas
Looks good as usual NePa. Now you could have brought some of those out with you as well. ;)
Looks like you made it home safely.
NePa...my mouth is watering...I love (with all of my being) CHORIZO...I'd put it in corn flakes if I thought they wouldn't run me out of town!! :D Don't 'spose you wanna share the family recipe? ;D
I can see some of that going into some scrambled eggs and onto a flour tortilla along with some japs for next Saturday's breakfast. UMMMMMMMM!!!!!!
Nepas those links look awesome. I'm with LQ would really apreciate the recipe if you can share without getting into trouble with the family.
Quote from: La Quinta on January 04, 2009, 10:21:12 PM
NePa...my mouth is watering...I love (with all of my being) CHORIZO...I'd put it in corn flakes if I thought they wouldn't run me out of town!! :D Don't 'spose you wanna share the family recipe? ;D
Hi LQ
with you i will share any of my recipes. I will post you a pvt message.
nepas
NePa you are a gentleman...thank you!! ;)
Nepas,
Looks awesome. Chorizo is on my list of to do's.
Deb
Here is the family chorizo recipe. This makes alot 10lbs worth
10 lbs of medium ground meat.
all pork or beef or 1/2 of each
(for turkey chorizo do not add fat)
4 T course salt (kosher)
4 T ground calif red chili powder
4 T paprika (hot if you like)
1 T black pepper
1 T garlic powder or granulated
1 T ground cumin
1 t ground cloves
1 t oregano (mexican)
1/2 Cup white wine vinegar
1 Cup.............of ice water :D
Combine salt with the meat and mix well. Dissolve the remaining ingredients in the cold water and mix into the meat salt mix. Mix very good to distribute.
You can stuff into 32mm hog casings or keep in bulk to make patties or ground for chorizo and eggs. Can be frozen for up to 2 months.
enjoy
nepas
Thanks Nepas!! Now YOUR chorizo is on my to do list!!! ;D
Looks excellent as always NePas! ;)
Thanks for posting that.
Just one question though... the last ingredient just says "1 Cup".
Is that the secret ingredient? :D
Mike
Quote from: Mr Walleye on January 06, 2009, 05:00:54 PM
Looks excellent as always NePas! ;)
Thanks for posting that.
Just one question though... the last ingredient just says "1 Cup".
Is that the secret ingredient? :D
Mike
:D :D
sorry mike i just added to what should have been with the 1 cup
nepas
Thanks NePas!
:D :D ;)
Mike
Thanks Nepas. I will be making ome of this as soon as things slow down around here.
ooooh, oooohh, oooooh!
I know somebody's secret family recipe! :o 8)
Now, If I can just talk Duke Bush (the dog) out of that baked bean recipe! lol
Naw, seriously, this is definitely on my to do list now!
as soon as I get through with my venison summer sausage, and my maple canadian bacon that is curing in the fridge!
Jeff
Sorry to resurrect an old thread, but when I was searching for a chorizo recipe tonight, this thread caught my attention. I've had great luck with AC Legg products in the past (they were the company that formulated my family's whole hog country sausage recipe), so I ordered a bag of their chorizo seasoning blend. My son killed his first wild hog this past weekend, so I've got a few pounds of meat to do something with - after having chorizo and eggs for breakfast while we were in South Texas, I was inspired to try chorizo.
My question is this - NePa recommends all hog or 50/50 beef and hog. Anyone have a fat proportion recommendation? I usually go for 65/35, but not sure if that's appropriate for this one.
Thanks for any and all advice and recommendations!
RITC
65/35 is good for chorizo in general. Mine is more like 80/20 but I don't put mine on the grill, use it mostly for breakfast mixed with eggs. Next batch I make, I am going to increase the amount of pork fat and use natural casings so I can cook on the grill.
Quote from: Redneckinthecity on March 26, 2015, 05:49:12 PM
Sorry to resurrect an old thread, but when I was searching for a chorizo recipe tonight, this thread caught my attention. I've had great luck with AC Legg products in the past (they were the company that formulated my family's whole hog country sausage recipe), so I ordered a bag of their chorizo seasoning blend. My son killed his first wild hog this past weekend, so I've got a few pounds of meat to do something with - after having chorizo and eggs for breakfast while we were in South Texas, I was inspired to try chorizo.
My question is this - NePa recommends all hog or 50/50 beef and hog. Anyone have a fat proportion recommendation? I usually go for 65/35, but not sure if that's appropriate for this one.
Thanks for any and all advice and recommendations!
RITC
All depends on how you like your chorizo. True chorizo is all pork. I have cut in beef with the pork with great results.
Nice to see Nepa's is still hanging around.
Quote from: watchdog56 on March 30, 2015, 04:09:45 AM
Nice to see Nepa's is still hanging around.
Thanks
I'm still in and out. Got rid of all my Bradley items and with a newer higher wattage smoker.