Planning on making a 25 lb batch of Mountain Goat Chorizo 50/50 with untrimmed pork butt. for those who have tried both, do you prefer the regular chorizo or the Mexi-chorizo? Looking for authentic Mexican style chorizo. Also, we plan to stuff some, what would be the best collagen casings.
Thanks!

]]>https://waltonsdev.nodebb.com/topic/2895/chorizo-vs-mexi-chorizo-seasoningRSS for NodeFri, 11 Sep 2026 00:24:36 GMTSat, 07 Nov 2020 22:22:44 GMT60MTArcher They are fairly similar but the Mexi chorizo is the right choice if you are ooking for something closer to the chorizo most of us are familiar with. The regular chorizo is excellent and can be used for making what we consider chorizo but that is the one that someone would use if they were to dry cure the sausage.

]]>https://waltonsdev.nodebb.com/post/24662https://waltonsdev.nodebb.com/post/24662Mon, 09 Nov 2020 00:13:51 GMTThank you!

]]>https://waltonsdev.nodebb.com/post/24642https://waltonsdev.nodebb.com/post/24642Sat, 07 Nov 2020 22:53:26 GMTMTArcher Mexican is pretty darn good

]]>https://waltonsdev.nodebb.com/post/24641https://waltonsdev.nodebb.com/post/24641Sat, 07 Nov 2020 22:51:08 GMTThanks Ikrfletcher. Which seasoning, regular chorizo or Mexi-chorizo do you prefer?

]]>https://waltonsdev.nodebb.com/post/24640https://waltonsdev.nodebb.com/post/24640Sat, 07 Nov 2020 22:50:13 GMTMTArcher
Mexican chorizo is my favorite. I actually do not stuff it, I just put in bags at 1 pound apiece. We always just cook it with eggs or tacos, so a hamburger finish is what we like. If i were stuffing it though, I would go with natural casings.

]]>https://waltonsdev.nodebb.com/post/24639https://waltonsdev.nodebb.com/post/24639Sat, 07 Nov 2020 22:33:43 GMT