Venison and Pork Chorizo

10 lb ground pork, lamb, and/or venison*. Use Ground Meat instructions.
-or-
10 lb whole pork, lamb and/or venison*.  Use Whole Meat instructions.
3 whole bulbs garlic, minced
1 onion, finely chopped
1/2c to 1c fresh chopped cilantro**
3-5 jalapenos or other hot pepper (adjust to desired heat level)
1/3 c chili powder (1/2 c if no hot peppers), adjust to desired heat level
1/8 c cayenne
2 Tbsp chipotle pepper (double cayenne if no chipotle)
2 Tbsp Hungarian paprika
2 Tbsp smoked paprika
2 Tbsp cumin
1/4 c oregano, crushed
1 tsp ground cloves
1/8 c sea salt or pink salt
1 Tbsp pepper
1 Tbsp sugar
1 c red wine
1 glass ice water (only if using casings)

*Because of its low fat content, it is recommended to use a maximum of 50% venison when mixed with pork or 40% when mixed with lamb. These are the upper limits, optimum fat content and juiciness will be attained with blends slightly lower than this.

**Often we make chorizo outside of cilantro season. You can usually find it at groceries. If you cannot, we often make the chorizo without cilantro, then garnish with fresh chopped cilantro when we serve it.

Ground Meat Instructions:
1) Measure and combine dry spices
2) Chop/mince onion and garlic
3) Blend ground meats completely, using hands
4) Add dry spices, mix well using hands
5) Add onion, garlic and red wine. Mix well, using hands
6) Add ice water (only if stuffing into casings)
7) Use sausage stuffer to fill casings
-or-
7) Fill and weigh freezer bags, seal


Whole Meat Instructions:
1) Measure and combine dry spices
2) Chop/mince onion and garlic
3) Cut meat into small enough pieces for your grinder, combine meat types
4) Cover with dry spices, mix well using hands
5) Add onion, garlic and red wine. Mix well, using hands
6) Grind, using coarse plate
7) Add ice water (only if stuffing into casings)
8) Grind again, again with coarse plate
9) Use sausage stuffer to fill casings
-or-
9) Fill and weigh freezer bags, seal

Note: For best grinding and food safety, meat should be cold (slightly frozen and "crisp" to touch). Typically, meat needs to be placed in freezer for a couple hours before 2nd grind.

Serving: Chorizo is most commonly a spicy breakfast sausage, but it can be enjoyed at any meal. Excellent with eggs and breakfast burritos. Can also be used for taco/burrito meat or as a side on a Mexican dinner plate.