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Saturday, January 29, 2011

Chorizo w/Pork & Turkey

This is a recipe for Chorizo we developed that is lower in fat than standard recipes. We like our Chorizo hot and spicy. If you want a milder version, just cut back on the cayenne pepper. It will still be delicious...

Ingredients for 15 Lbs.
  • 5 tablespoons coarse ground sea salt
  • 1 1/2 cups of white vinegar
  • 3 tablespoons smoked hot paprika
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon annatto powder or achiote
  • 1 tablespoon cumin
  • 5 1/2 tablespoons cayenne pepper
  • 6 tablespoons fresh minced garlic
  • 1 1/2 tablespoons oregano
  • 3 tablespoons black coarse pepper
  • 1 1/2 cups water
  • 12 lbs boned pork butts
  • 3 lbs lean ground turkey
20 - 1 3/8" (35 MM) natural or collagen casings

Grinding and Mixing:

In a medium mixing bowl, blend all the garlic herbs & spices with the water and vinegar and set it aside. Grind all the pork buts through a 3/8" grinding place into a large mixing tub. Mix in the ground turkey. Pour in all of seasonings and mix until all the ingredients are evenly distributed. Stuff into casings. Hang sausage on smoke-sticks or drying racks and let it dry overnight.

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