Mexi-chorizo Patties and Bulk Sausage
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I was curious to try the Mexi-chorizo seasoning on the recommendation of others here in the community. https://www.waltonsinc.com/mexi-chorizo-sausage-seasoning
My meat block was 50/25/25 venison, pork butt, pork fat. Ground it though 3/8 inch and 3/16 inch plate and mixed in the seasoning after the first grind.
Originally the plan was to make a 5 lb test batch, but that quickly turned into a 15 lb batch after I fried up a test patty. Yum! Very good flavor with nice complexity and residual heat.
10 lbs will be patties and 5 lbs as 1 lb bulk packs. I can see this getting used as taco meat or as addition for other southwestern dishes. And of course as a breakfast sausage.
processhead I liked the seasoning blend but I prefer a bit more heat. Cased mine up in hog casings in 1/4lb links. I have a green chorizo recipe that I am going to have to try in the near future.
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processhead I liked the seasoning blend but I prefer a bit more heat. Cased mine up in hog casings in 1/4lb links. I have a green chorizo recipe that I am going to have to try in the near future.
YooperDog said in Mexi-chorizo Patties and Bulk Sausage:
green chorizo recipe
Ok you have my curiosity peaked now “green chorizo” please share.
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It is Hank Shaw’s recipe.
Green Chorizo
This recipe is meant for regular pork, but you can make it with most meats – just make sure you have between 20 and 35 percent fat by weight. If you can’t find a cool green powder like the nettle powder, you can add a little green food coloring. It makes about 5 pounds of sausage, and can be scaled up.
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Course: Cured MeatCuisine: Mexican Servings: 20 links Calories: 109kcal Author: Hank Shaw
Ingredients
▢5 pounds fatty pork shoulder
▢36 grams kosher salt, about 2 level tablespoons
▢1 cup roasted, stemmed, seeded and chopped green chiles (Hatch, Anaheim, poblano)
▢1 cup chopped cilantro▢1 serrano chile, chopped
▢5 cloves garlic, chopped
▢1 teaspoon dried oregano, Mexican if possible
▢1 teaspoon ground cumin
▢1 teaspoon ground coriander
▢1 tablespoon minced fresh epazote (optional)
▢1/2 cup nettle/kelp/spinach powder (optional)
▢1 tablespoon C-Bind carrot fiber (optional)
▢1/4 cup lime juice
▢1/2 cup ice water
▢hog casings
Get IngredientsPowered by Chicory
Instructions
Cut the pork shoulder into chunks that will fit in your grinder. Mix with the salt and put in a closed container in the refrigerator overnight. Doing this helps develop myosin in the meat, which helps your sausage bind to itself.
The next day, put all your grinding equipment in the fridge, and the blade and a 6.5 mm (or medium) die in the freezer. Take out about 15 feet of hog casings and flush them with warm water, checking for leaks. Set the casings aside in a bowl of warm water.
Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in a bowl with the oregano, cumin, and coriander. Put it in the fridge.
Grind your meat through the grinder once or twice. Once if it’s decent pork shoulder, twice if you are using gnarly bits. Set the ground meat in the freezer while you clean up the grinder and set up your sausage stuffer.
In a large bowl, mix the meat, the chile mixture, the nettle or spinach powder, if you are using it, as well as the carrot fiber, lime juice and ice water. I do this with my (very clean) hands for about 90 seconds, until I can’t stand it any longer; your hands should ache with cold while you are mixing. You want the entire 5-pound batch to stick to itself in a messy, sticky ball when you pick it up.
Put the loose sausage in a stuffer if you are making links, or make patties if you want it loose. To make links, thread a casing onto the stuffer tube and leave about 3 inches of casing at the end. Fill the entire length of casing fully but not too tightly. Repeat until you have filled all your casings.
To make links, starting from one end of the coil, pinch off about a 6-inch link at the end with one hand, then another by using your other hand. Roll the second link away from you about 5 times to form the link. Compress the end link with your hands and tie it off. Now move down the coil and pinch off two more links. This time you want to roll the link farthest from the end of the coil towards you about 5 times. Continue this with all the coils. Tie off the final link on the other side of the coil. Forming links this way keeps them from unraveling too easily.
Use a clean needle or sausage pricker to piece the casing where there are air pockets. Gently compress each link to push out the air. Let your links hang for at least 1 hour on a drying rack, or whatever you can rig up. Ideally you’d let them hang overnight in a refrigerator, but even an hour’s worth of room temperature air will help the sausages bloom and fill their casings.
Regardless, store your chorizo overnight before vac sealing and freezing. They will keep in the fridge a week or so. -
It is Hank Shaw’s recipe.
Green Chorizo
This recipe is meant for regular pork, but you can make it with most meats – just make sure you have between 20 and 35 percent fat by weight. If you can’t find a cool green powder like the nettle powder, you can add a little green food coloring. It makes about 5 pounds of sausage, and can be scaled up.
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Course: Cured MeatCuisine: Mexican Servings: 20 links Calories: 109kcal Author: Hank Shaw
Ingredients
▢5 pounds fatty pork shoulder
▢36 grams kosher salt, about 2 level tablespoons
▢1 cup roasted, stemmed, seeded and chopped green chiles (Hatch, Anaheim, poblano)
▢1 cup chopped cilantro▢1 serrano chile, chopped
▢5 cloves garlic, chopped
▢1 teaspoon dried oregano, Mexican if possible
▢1 teaspoon ground cumin
▢1 teaspoon ground coriander
▢1 tablespoon minced fresh epazote (optional)
▢1/2 cup nettle/kelp/spinach powder (optional)
▢1 tablespoon C-Bind carrot fiber (optional)
▢1/4 cup lime juice
▢1/2 cup ice water
▢hog casings
Get IngredientsPowered by Chicory
Instructions
Cut the pork shoulder into chunks that will fit in your grinder. Mix with the salt and put in a closed container in the refrigerator overnight. Doing this helps develop myosin in the meat, which helps your sausage bind to itself.
The next day, put all your grinding equipment in the fridge, and the blade and a 6.5 mm (or medium) die in the freezer. Take out about 15 feet of hog casings and flush them with warm water, checking for leaks. Set the casings aside in a bowl of warm water.
Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in a bowl with the oregano, cumin, and coriander. Put it in the fridge.
Grind your meat through the grinder once or twice. Once if it’s decent pork shoulder, twice if you are using gnarly bits. Set the ground meat in the freezer while you clean up the grinder and set up your sausage stuffer.
In a large bowl, mix the meat, the chile mixture, the nettle or spinach powder, if you are using it, as well as the carrot fiber, lime juice and ice water. I do this with my (very clean) hands for about 90 seconds, until I can’t stand it any longer; your hands should ache with cold while you are mixing. You want the entire 5-pound batch to stick to itself in a messy, sticky ball when you pick it up.
Put the loose sausage in a stuffer if you are making links, or make patties if you want it loose. To make links, thread a casing onto the stuffer tube and leave about 3 inches of casing at the end. Fill the entire length of casing fully but not too tightly. Repeat until you have filled all your casings.
To make links, starting from one end of the coil, pinch off about a 6-inch link at the end with one hand, then another by using your other hand. Roll the second link away from you about 5 times to form the link. Compress the end link with your hands and tie it off. Now move down the coil and pinch off two more links. This time you want to roll the link farthest from the end of the coil towards you about 5 times. Continue this with all the coils. Tie off the final link on the other side of the coil. Forming links this way keeps them from unraveling too easily.
Use a clean needle or sausage pricker to piece the casing where there are air pockets. Gently compress each link to push out the air. Let your links hang for at least 1 hour on a drying rack, or whatever you can rig up. Ideally you’d let them hang overnight in a refrigerator, but even an hour’s worth of room temperature air will help the sausages bloom and fill their casings.
Regardless, store your chorizo overnight before vac sealing and freezing. They will keep in the fridge a week or so.YooperDog outstanding, thank you for the recipe the epazote has me sold. I make a pork dish with epazote and my whole office eats it like they are starving.
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It is Hank Shaw’s recipe.
Green Chorizo
This recipe is meant for regular pork, but you can make it with most meats – just make sure you have between 20 and 35 percent fat by weight. If you can’t find a cool green powder like the nettle powder, you can add a little green food coloring. It makes about 5 pounds of sausage, and can be scaled up.
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Course: Cured MeatCuisine: Mexican Servings: 20 links Calories: 109kcal Author: Hank Shaw
Ingredients
▢5 pounds fatty pork shoulder
▢36 grams kosher salt, about 2 level tablespoons
▢1 cup roasted, stemmed, seeded and chopped green chiles (Hatch, Anaheim, poblano)
▢1 cup chopped cilantro▢1 serrano chile, chopped
▢5 cloves garlic, chopped
▢1 teaspoon dried oregano, Mexican if possible
▢1 teaspoon ground cumin
▢1 teaspoon ground coriander
▢1 tablespoon minced fresh epazote (optional)
▢1/2 cup nettle/kelp/spinach powder (optional)
▢1 tablespoon C-Bind carrot fiber (optional)
▢1/4 cup lime juice
▢1/2 cup ice water
▢hog casings
Get IngredientsPowered by Chicory
Instructions
Cut the pork shoulder into chunks that will fit in your grinder. Mix with the salt and put in a closed container in the refrigerator overnight. Doing this helps develop myosin in the meat, which helps your sausage bind to itself.
The next day, put all your grinding equipment in the fridge, and the blade and a 6.5 mm (or medium) die in the freezer. Take out about 15 feet of hog casings and flush them with warm water, checking for leaks. Set the casings aside in a bowl of warm water.
Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in a bowl with the oregano, cumin, and coriander. Put it in the fridge.
Grind your meat through the grinder once or twice. Once if it’s decent pork shoulder, twice if you are using gnarly bits. Set the ground meat in the freezer while you clean up the grinder and set up your sausage stuffer.
In a large bowl, mix the meat, the chile mixture, the nettle or spinach powder, if you are using it, as well as the carrot fiber, lime juice and ice water. I do this with my (very clean) hands for about 90 seconds, until I can’t stand it any longer; your hands should ache with cold while you are mixing. You want the entire 5-pound batch to stick to itself in a messy, sticky ball when you pick it up.
Put the loose sausage in a stuffer if you are making links, or make patties if you want it loose. To make links, thread a casing onto the stuffer tube and leave about 3 inches of casing at the end. Fill the entire length of casing fully but not too tightly. Repeat until you have filled all your casings.
To make links, starting from one end of the coil, pinch off about a 6-inch link at the end with one hand, then another by using your other hand. Roll the second link away from you about 5 times to form the link. Compress the end link with your hands and tie it off. Now move down the coil and pinch off two more links. This time you want to roll the link farthest from the end of the coil towards you about 5 times. Continue this with all the coils. Tie off the final link on the other side of the coil. Forming links this way keeps them from unraveling too easily.
Use a clean needle or sausage pricker to piece the casing where there are air pockets. Gently compress each link to push out the air. Let your links hang for at least 1 hour on a drying rack, or whatever you can rig up. Ideally you’d let them hang overnight in a refrigerator, but even an hour’s worth of room temperature air will help the sausages bloom and fill their casings.
Regardless, store your chorizo overnight before vac sealing and freezing. They will keep in the fridge a week or so.YooperDog Epazote is virtually an unheard of herb in this country. Living in Colorado and having Hispanic friends that have introduced it to my wife and my self has been fantastic. We use it in Pozole, Green Chile and just a touch in our Enchilada sauces. It adds a subtle flavor that is difficult to describe and it not an overwhelming taste that cumin can some times give. We buy it in dried leaf form and then either crumble or shred in a spice grinder to a powder, much like Gumbo File’ (sassafras powder). It’s not expensive and I recommend people to try it. It is carried in many grocery stores in the Mexican food/spice/herb section.
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Oh Yeah! - One of my favorites. Absolutely love Chorizo.
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YooperDog Epazote is virtually an unheard of herb in this country. Living in Colorado and having Hispanic friends that have introduced it to my wife and my self has been fantastic. We use it in Pozole, Green Chile and just a touch in our Enchilada sauces. It adds a subtle flavor that is difficult to describe and it not an overwhelming taste that cumin can some times give. We buy it in dried leaf form and then either crumble or shred in a spice grinder to a powder, much like Gumbo File’ (sassafras powder). It’s not expensive and I recommend people to try it. It is carried in many grocery stores in the Mexican food/spice/herb section.
Bob Stehlik mrobisr I have been sitting on this one for a bit. No epazote up here, needed to get to a big metro area that have it in their stores. It is on my to do list along with Canadian bacon, Weiss wurst and breakfast this month. Running out of time.
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Bob Stehlik mrobisr I have been sitting on this one for a bit. No epazote up here, needed to get to a big metro area that have it in their stores. It is on my to do list along with Canadian bacon, Weiss wurst and breakfast this month. Running out of time.
YooperDog I get my epazote through Amazon and have some kelp ordered that is scheduled for Monday delivery, so hopefully Saturday 29th I will be making some green and regular chorizo. I will let you know how it turns out.
Edit: I have 2 loin roast in the fridge curing now, one for Canadian bacon and the other for ham loin.
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Bob Stehlik mrobisr I have been sitting on this one for a bit. No epazote up here, needed to get to a big metro area that have it in their stores. It is on my to do list along with Canadian bacon, Weiss wurst and breakfast this month. Running out of time.
YooperDog I picked up a marked down pork loin last week and also received my Blue Ribbon Maple Cure and Bacon Taste booster last week as well. I plan on doing a Canadian Bacon in the next week or two. As far as Epazote goes, Penzey’s in Milwaukee should carry that. If not try Menard’s they carry everything ! ( I say jokingly). Weisswurst sounds good I always pick some up from Usinger’s every time I’m back in the Milwaukee area. In my opinion Usinger’s make a pretty good product for being a commercial operation.
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I have used the same cure / season and it turned out good
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YooperDog I picked up a marked down pork loin last week and also received my Blue Ribbon Maple Cure and Bacon Taste booster last week as well. I plan on doing a Canadian Bacon in the next week or two. As far as Epazote goes, Penzey’s in Milwaukee should carry that. If not try Menard’s they carry everything ! ( I say jokingly). Weisswurst sounds good I always pick some up from Usinger’s every time I’m back in the Milwaukee area. In my opinion Usinger’s make a pretty good product for being a commercial operation.
Bob Stehlik mrobisr I was just over at Usingers earlier this week, I think that I have been down in the Milwaukee area weekly for about a month. The epazote wasn’t to difficult to locate, the kelp, spinach or nettle powder I may have to check the health food shelves. I will have to check Menards, it’s about 30 miles from here. I need to stop in and see if it will cost me a kidney or lung to purchase the wood for my project.
I use the same to create my CB. I give them a good coating of coarse ground pepper after I net them and allow them to dry before smoking.
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Bob Stehlik mrobisr I was just over at Usingers earlier this week, I think that I have been down in the Milwaukee area weekly for about a month. The epazote wasn’t to difficult to locate, the kelp, spinach or nettle powder I may have to check the health food shelves. I will have to check Menards, it’s about 30 miles from here. I need to stop in and see if it will cost me a kidney or lung to purchase the wood for my project.
I use the same to create my CB. I give them a good coating of coarse ground pepper after I net them and allow them to dry before smoking.
YooperDog I do a pecan smoked 3 peppercorn blend of Szechuan peppercorns , Vietnamese black & Vietnamese white peppercorns. I think I’ll use that on my CB. Do you use anything to help the peppercorns adhere to the pork loin? I have some Rib Mountain Maple syrup, from the Wausau area, I might use as the “glue”.
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Bob Stehlik mrobisr I was just over at Usingers earlier this week, I think that I have been down in the Milwaukee area weekly for about a month. The epazote wasn’t to difficult to locate, the kelp, spinach or nettle powder I may have to check the health food shelves. I will have to check Menards, it’s about 30 miles from here. I need to stop in and see if it will cost me a kidney or lung to purchase the wood for my project.
I use the same to create my CB. I give them a good coating of coarse ground pepper after I net them and allow them to dry before smoking.
YooperDog I went with the kelp based on cost and use of the remaining product. The nettle powder was over double the price of kelp and while I might regret it we will see.
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YooperDog I do a pecan smoked 3 peppercorn blend of Szechuan peppercorns , Vietnamese black & Vietnamese white peppercorns. I think I’ll use that on my CB. Do you use anything to help the peppercorns adhere to the pork loin? I have some Rib Mountain Maple syrup, from the Wausau area, I might use as the “glue”.
Bob Stehlik I just net them after brining and just roll them in coarse ground pepper. Pat in on and let them hang in the fridge overnight to dry and smoke the next day. It is a bit messy removing the netting but the majority of pepper is there through the eating process. I would think you could use some maple syrup or maybe honey. I would maybe cook the syrup down a bit to make it thicker or maybe not, your call. Sometimes it can be thin. You could try freezing it and that could work too. Be careful not to burn the syrup.
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