Mexican Chorizo is one of my favorite sausages. I have been making it every year for the past three years. I have no idea what Walton’s mix is like, and I am absolutely certain it is awesome, but you can make it by hand. It is one of those things you put a lot of love into. It is mostly Guajillo peppers. I think it is like Mole, it is a very traditional, family type recipe.

I love your pictures. Even if it comes from a mix, the liquid looks the same as what I make!

I also learned to not stuff it. I did that the first year and we were cutting them open all the time. We eat the chorizo in tacos and breakfast burritos. It is so good!

Great job!

This past weekend I did 10 lbs of Spanish Chorizo which is hanging in my garage. Can’t wait until it is dried.

navarte

Made my first this weekend. Bought Walton’s ingredients. I followed the recipe, except I did not use Encapsulated Citric Acid (instead held overnight for about 16 hours) and no cheese. My meat block was 19 lb fairly lean venison, 3 lb of shoulder and 3 lb of back fat. I estimated that to be about 70/30 lean to fat, which is maybe slightly more lean than the recipe.

Instead of using a mixer, we chose to grind ours twice and do a little hand mixing before stuffing.

The stuffing absolutely was the hardest part. We have old cast iron hand crank (Enterprise) lard press/stuffer and the only tube I could find was a 12mm to fit the 1.5" diameter opening. It was some hard cranking. I am thinking very hard about a motor driven stuffer in the future!

We smoked ours on a Green Mountain Danielle Boone pellet grill. We held it at the lowest 150F setting for about 2 hours, then went to 160F and 175F. If you use a grill, recommend you either take your time and go longer at lower temp or do not use the lower grate. We had some sticks getting crispy down there! Also, 25 lb is about all that grill can fit, and it probably was too much.

They were so good when done!! Great bite and flavor. Casing nice and firm and bonded to meat. Got many compliments. I am really happy with Walton’s product and recipe.

srg158

Pictures…

Since I had a great experience with Walton’s meat sticks and I have a surplus of pork sausage in the freezer, I am planning to make pork hot dogs in a few weeks. Our family butchers every year and I don’t want all the sausage I get from half a hog. I would like to make 10 lb of it into hot dogs. Do you think 100% pork would be okay? I have no idea if I am going to leave skins on or not. Still have to do the research!