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    Does anyone have an authentic chorizo recipe? Would so appreciate it.

    Mexican Chorizo

    4 lbs pork butt
    1 lb pork back fat
    2 1/2 Tbsp table salt
    1/2 tsp ground cloves
    1/2 tsp garlic powder
    1 tsp cayenne pepper
    1 tsp cumin powder
    2 1/2 tsp oregano powder
    1/3 cup paprika
    2/3 cup Ancho chili powder
    1/4 cup apple cider vinegar
    1/4 cup ice cold water

    1. chill pork/fat to 34 degrees, grind one time through a 3/8" plate.
    2. combine ground pork/fat with remaining ingredients in a large bowl or tub. Mix or knead well until mixture is sticky and batter-like.
    3. Do a taste test by cooking a small thin patty. Let cool, taste and add additional seasonings to the meat batter if desired.
    4. Stuff into casings if desired, or use bulk style. Pan fry, grill, broil or bake fresh sausage at medium heat until it's brown on the outside and no longer pink inside.
    5. Refrigerate for 5 days or vacuum seal and freeze up to 6 months.

    NOTE: I have made this. Next time, I will leave the cloves out. I am not a fan of cloves.


    • TripleB
      TripleB commented
      Editing a comment
      What, no salivary or pituitary glands??

    • surfdog
      surfdog commented
      Editing a comment
      TripleB Yeah, it’s probably best not to read the ingredients of a lot of store bought chorizo. LOL

    Not sure how authentic, but here's the one I use from a sausage class I took years ago.

    Mexican Chorizo:
    5 lb pork
    35g salt
    16g mild chili
    8g paprika
    8g cayenne
    18g garlic
    3g black pepper
    2g cumin
    6g oregano
    45 ml red wine vinegar
    45 ml tequila



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