Smoked Mexican Chorizo Recipe
Ingredients
500 G pork butt - freshly ground
1 Tbsp paprika
1 Tsp cayenne
1 Tbsp garlic powder
1 Tbsp ground cumin
1 Tsp ground coriander
¼ Tsp ground cloves
½ Tsp ground cinnamon
1 Tsp oregano
½ Tsp thyme
1 Tsp salt
½ Tsp ground black pepper
3 Tbsp apple cider vinegar
Natural hog casing
Preparation
Grind pork butt, a coarse grind will suffice.
Mix spices & vinegar together with ground pork butt on low speed for 2 minutes.
Soak hog casing for 30 minutes, drain and then flush with fresh water.
Stuff sausage into natural hog casing, twist off sausages and tie the end.
Sterilize a sewing needle or pin in boiling water and prick any air pockets in the sausage.
Pat sausage dry with a clean kitchen towel or leave hanging in a cool, dry place for an hour.
Smoke with desired bisquettes (I used Bradley Oak Bisquettes) between 140-160°F, until an internal temperature of 160°F is reached.
Place in an ice bath immediately after removing from your Bradley Smoker.
Oak
Wood
The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.
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