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Scott's Mexican Chorizo Recipe
This recipe was inspired by a sausage I ate at La Destileria in Cancun, Mexico. This was perhaps the best chorizo I have ever eaten.
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Scott's Mexican Chorizo Recipe
This recipe was inspired by a sausage I ate at La Destileria in Cancun, Mexico. This was perhaps the best chorizo I have ever eaten.
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3 lbs pork butt 0.5 - 0.75 lbs pork fat, still frozen 2 Tbsp salt 1 Tbsp fresh ground black peppercorns 1.5 Tbsp cayenne 1.5 tsp crushed red pepper 1 Tbsp fresh minced garlic 2 Tbsp Ancho chili powder 1 Tbsp Mexican oregano 1/8 c rice vinegar 1 Tbsp sugar 1/2 tsp fennel, cracked 1 Tbsp lemon juice 1/4 c tequila 1/2 tsp curing salt (Prague Powder #2) medium hog casings
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Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving. Recipe created by Scott E. Harris. © Copyright 2004, Scott E. Harris. All Rights Reserved. | |
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| © Copyright 1995-2004, Scott E. Harris. All Rights Reserved. | |||
