Homemade Mexican chorizo in the Bradley smoker2012-10-01
Mexican chorizo isn’t the same as Spanish chorizo. The latter is cured while the first is uncooked. Also, the spices are different. In addition, the meat in the Spanish version is quite coarse while the Mexican one is finely ground pork.
We made 10kg of Mexican chorizo yesterday! Hubby hates me right now as I tend to go overboard! We spent the whole day yesterday making the chorizo from scratch, all 10kg of them! Well, he can hate me now but he’ll thank me later when we feast on the chorizo!
The first picture in the slider is pure fat. Looks kinda disgusting doesn’t it? Unfortunately, there’s no such thing as a healthy sausage. The fat is necessary for the taste! We’ve used 15% fat in the sausages.
Do you have a favorite recipe for Mexican chorizo? Why not share it here?
- 8.5kg pork shoulder
- 1.5kg of pork fat
- 2 tablespoons cumin
- 2 teaspoons ground cloves
- 1 tablespoon ground cinnamon
- 4 teaspoons dried oregano
- 4 teaspoons dried thyme
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons salt
- 1 tablespoon saltpeter
- 5 tablespoons ground ancho chili
- 8 tablespoons chili flakes
- 2 tablespoons fresh ground black pepper
- 1 tablespoon sugar
- 10 tablespoons cider vinegar
Place the pork and fat in the freezer for 2-3 hours until almost frozen.
Cut the meat into big strips! Big enough to pass thru the grinder
Grind the meat and fat through the coarse blade.
Change to a fine blade and grind the meat mixture once again.
Combine all the spices and add half to the meat mixture.
Add 4-5 cups of cold water to the meat mixture. Mix well. Add 7 tablespoons of cider vinegar. The consistency of the meat should be quite loose.
Fry about 1 tablespoon of meat in a frying pan. Taste and add more of the spice mixture as desired.
Stuff the meat into sausage casings.
Smoke in the Bradley smoker for 1 hour with hickory bisquettes and then without any bisquette for another 40 minutes at max temperature.