This recipe is something I have been working on for a while. There are lots of good versions and I always encourage people to make recipes their own.

Note; As with all ground meat recipes, you should have multiple metal bowls that are nesting capable, so you can put all in freezer the night before or a few hours before, then fill the largest bowl with ice and place smaller bowl inside the big bowl nestled in ice. Keep putting ground meat back into freezer if you are making a big batch. Keep everything ice cold and food safe.


Chorizo recipe:
8 pounds of meat comprising
- 5 pounds pork shoulder (natural - I avoid the use of "injected or seasoned meat")
- 2 pounds pork belly (remove some of the skin to make it easier to grind)
- 1 pound pork loin (optional, depends on price)
- leave in fridge until dry spices are ready to be mixed and you are about to grind the meat

You could also just buy ground pork at butcher store.

- Prepare the dry spices
DRY SPICES MIX:
3 tablespoons of kosher salt
4 tablespoons of ancho chili powder
1/3 to 1/2 cup of sweet paprika (for colour)
2 tablespoons of cumin
1/3 cup of smoked paprika
3 table spoons chipotle
1/4 cup of chimayo / new Mexican red chili powder
4 tablespoons of Mexican oregano
3 tablespoons of fresh cracked and ground black pepper
1 table spoon of fresh cracked and ground white pepper

- prepare the wet spices in blender or food processor... something you can scrape clean easily
WET SPICES:
1/2 to 1 head of garlic... peeled
3 Limes, juiced and zested (add both)
1 cup of decent tequila
1 fresh bunch of cilantro

PREPARATION:
Assemble food processor / meat grinder
Dice and cut meat into small cubes, put ground mixture into freezer in a frozen metal bowl once you have combined the meat well...
Mix Up dry spices, and remove all lumps
Grind all meat into nestled in ice metal bowl then put back into freezer. Note, I usually clean out grinder half way through very quickly as it is often filled with stuff that doesn't grind easily
Place chilled metal bowl in stand mixer and use an attachment meant for mixing...
Begin blending the meat and adding dry spices in batches... waiting until smooth and then adding more...
Once all dry spices are in then place wet spices into food processor and pulse smooth
You want to wait until end to keep wet ingredients from going off, as for example garlic and cilantro can lose flavour etc in the open air
Add wet ingredients untill whole mixture is fully mixed

TEST AND REFINE:
Cook off a small sample and taste for seasoning... Garlic, cumin, salt, pepper, oregano, amount of redness can be increased by more paprika of both kinds in equal portions.

STORE CAREFULLY:
Allow ground mixture to sit for a few hours for flavours to meld stored in cold place in fridge... nestled in ice... Then vacuum seal or simply place into freezer bags etc in meal sized portions. I then freeze it for the next month or so.

Thanks for the post. I just saw you put this up.

Great

Its a work in progress but I am pretty satisfied with it... I make a batch per month and slowly plod along.

Always interested in what other people do in this area.

Thanks.

quote:

Always interested in what other people do in this area.

I haven't strayed much from the ruhlman recipe. But I just made a batch of linguisa out of a different book that was a smashing success. I hot smoked it and it was fantastic left over as an addition to quesadillas and juevos rancheros.

I'm thinking its the way to go: make it, smoke it, freeze it, add it to whatever for smokey spicy goodness.

I found the ruhlmann recipe tasty but not as good as what I have eaten in Mexico and parts of the US... So I did some research, phoned some friends of my dad and decided to start experimenting

Linguisa sounds good!

Also this recipe might be a bit much for most people but basically it fits a Kitchenaid stand mixer bowl when complete... I have the Professional HD version from Costco.