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How to Make Chorizo - Recipe

How To Make.... Meat Recipes

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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by JustinT
How to Make Chorizo

Meat Block

25 lb of 70/30 Beef Trim or 25 lb of Untrimmed Pork Butts or 18 lb Venison and 7 lb. Pork Fat

Additives

1 bag of Excalibur Chorizo Seasoning
8 oz. (0.5 lb) 50 grain vinegar
32-35mm Hog Casings or Collagen Casings or Meat Bags

Process

Grind all of your meat twice through a 3/16th inch plate. Make sure your plates and knives are sharp and lubricated before grinding to give you a nice clean cut and to prevent any smearing. You can also remove your grinder head assembly and let is sit in the freezer overnight before grinding to get it as cold as possible.

Meat Mixing

We do not need protein extraction since we are not smoking this, so just mix in your seasoning and vinegar into the meat and mix until all seasoning is dissolved.

Sausage Stuffing

You can stuff your sausage into either 32-35mm Hog Casings or Collagen Casings. If you are using natural hog casings make sure you soak and flush them first. Avoid creating air pockets when you load your sausage stuffer, a good way to do this is to load your first level at an angle so the meat covers the bottom and then slopes slightly from one side to the other, add the next layer and leave an angle sloped in the opposite direction, make sure you are packing it down between loads. Stuff casings until they are smooth and full and then twist into links or cut into desired lengths

Stuffing Into Meat Bags

Use your largest stuffing tube to make this as easy as possible. Place the bag over of the stuffing tube and fill to the desired amount. Close bag with a Meat Bag Tape Machine or Hog Ring Pliers.

Wrap up

Making a Mexican Chorizo is really not much harder than making any other Fresh Sausage or Bratwurst, you just need to use the correct vinegar and seasoning.

Additional Tips
- If you cannot find something listed as 50 grain then look for one with an acidity between 5-10%.
- Make sure you lubricate your plates and knives with White Oil before you start your grinder
- Since most often Mexican Chorizo is going to be used in its ground form stuffing it into meat bags might be the better idea with this one. However, it is also delicious if enjoyed as a regular sausage in a casing.
Other Notes

You can make leaner Chorizo, it will not have as strong of a taste but is still delicious

What Is Chorizo?

There are two main types of Chorizo, Mexican or Spanish. Both are made from ground pork and can be sweet or spicy, the Spanish version is usually dry-cured where the Mexican is usually either fresh. Chorizo can be made from leaner portions of pork all the way to 50/50 fat to lean ratio. The seasonings will normally give you a finished product that is reddish in color. Our version will be a Mexican style and made from Untrimmed Pork Butts. An important addition to the Mexican Chorizo is vinegar, you should aim for a 50-grain vinegar.

Watch WaltonsTV: How To Make Chorizo

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Shop waltonsinc.com for Collagen Casings

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Shop waltonsinc.com for Ethnic Sausage Seasonings
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I see you say I can use 100% of other meats like turkey or wild game. Is there anything different I should do if I use 100% turkey to make this pepperoni?
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jpalma I don’t think doing this would give you the desired result. I think you would end up with a product that would have a tougher outside and not too much more smoke adhering to it. The cooking process has already been completed and the kielbasa has already been semi-dried, I think all this would do would be to further dry out the outer portion of the sausage. I also wouldn’t be able to say how long you would be safe keeping it in the “Danger Zone”. It’s already been cured so it is longer than 40 minutes but you also won’t be heating it back up to 160° so it isn’t that much longer.

Just my opinion but too many chances of something going very wrong to make it worth it.
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Juicy Ribs How to Make Smoked Ribs Meat Block
2 racks of spare ribs, around 3.5 lb each
Additives
Pa’s Black Bull Marinade
Cold Phosphate if there is not any in your marinade already
K.C. Bold and Spicy
Process
We are going to be smoking two racks of Saint Louis style spare ribs. Since we can’t do anything without experimenting a little bit, we are going to try something here to see if we can’t solve an issue a lot of people have with ribs which is that they dry out. So we are going to marinate one overnight in regular Pa’s Black Bull Marinade which contain s sodium phosphate and see if we can’t get the ribs to retain more moisture. With a thin cut of meat like this it may or may not make a difference but this was my best excuse to use to get to cook some ribs! The other one I am going to use a dry rub on. We will then weigh them before and after they go in the smoker if the one that had sodium phosphate really does retain more moisture it should lose less weight through the smoking process.

While Ribs are technically done at 145° you should cook them to 190-200 to really let the fat and collagen render, this will create the fall off the bone tenderness that you are looking for.

You will want to preheat your grill or smoker to 225 degrees and we want to slow cook these as much as possible. Since we have marinated this we aren’t going to rub any additional seasoning on the outside, they shouldn’t need it. If you absolutely need some sort of sauce on them have your favorite BBQ sauce ready to dip them in after they have cooked but again they shouldn’t need it, the smoke and the pork are the real flavors here.

Now you want to put them on the smoker with the fat side up, so the fat can render down through the meat, for about 2 1/2 hours. When they are almost done with the initial stage roll out some tin foil and put some butter and brown sugar on the foil and then lay the ribs down so the meat side is touching the brown sugar and butter. Then put it back on the grill for another two hours with the meat side up so the butter melts over the entire thing. You will want to leave them on there for another 2 hours. Once that time is up take them out and put them back on the grill with no foil to allow them to crisp up.
Note
We used a marinade that contained cold phosphate to try to get the ribs to retain as much juice as possible. If your marinade does not include cold phosphate I definitely recommend adding some, it made a large difference in how juicy the ribs were.
Thermal Processing & Smoking
Stage 1 - 225° for 2.5 hours
Stage 2 - Wrap in foil and cook for another 2 hours at 225°
Stage 3 - Finish up on a grill if ribs seem to need it to firm up
Cooling
Serve hot
Wrap up
Ribs might seem intimidating for some but they really are pretty simple to make. They do take a while since we have to get them up to 190-200° F so just make sure you have about 5-6 hours set aside. Both of the ribs were delicious, the one I marinaded was much juicier than the dry rub but both were definitely worth doing.
Additional Tips If your ribs have the flap meat still attached to the underside you can remove it or leave it on. Make sure you remove the membrane from the bone side if it is still attached. You can pry them loose from the bone with something like a butter knife and then you should be able to rip the entire thing off fairly easily. These have already had the membrane removed and were squared up nicely. Other Notes
The ribs that we marinated with Pa’s Black bull weighed 3.6 lb before and 2.8 lb after, the ones that we did the dry rub on weighed 3.4 lb before and 2.4 lb after. This indicates that the phosphate did have an effect and we lost less product during the smoking process.
What are Ribs?
Ribs generally refer to Pork or Beef ribs that are BBQ’d by smoking or slow cooking. Saint Louis Style and Baby Back Ribs are the most common “cuts” used, Saint Louis is a spare ribs are generally meatier while Baby Back Ribs tend to be smaller but a more tender. They can be dry rubbed, marinated or can be covered in BBQ sauce.
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Tim Salois said in How To Make Smoked Ham - Recipe:

I am using country brown sugar for hams I forgot to get sodium ehtorbate . If I inject the hams and then put in 50 percent holding liquid is over night enough time or with out the sodium ehtorbate does it have to soak longer before smoking

Are you a commercial processor using a commercial grade stitch pump and tumbling the hams?

No, I don’t think overnight is nearly enough time for full curing if not using sodium erythorbate.
Unless you are using a commercial grade stitch pump or arterial pumping, plus tumbling, you can’t assume the cure has had time to reach all the meat tissue and certainly not enough time to equalize throughout.
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mbroos it basically comes down to the texture of the final product.
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How to Make Chorizo - Recipe

How to Make Chorizo

Meat Block

Additives

Process

Meat Mixing

Sausage Stuffing

Stuffing Into Meat Bags

Wrap up

Additional Tips

Other Notes

What Is Chorizo?