Mexican Chorizo Sausage - Smokin' Joe's Pit BBQ

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: ground beef

Chicken thigh is leaner while ground beef is more affordable.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil adds healthy fats and butter is less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

red chili flakes

🥗Healthier: fresh jalapeños

💰Cheaper: cayenne pepper

Fresh jalapeños provide a fresh taste, while cayenne is often cheaper.

Introduce the video and ingredients for Mexican chorizo sausage.

Start with 20 pounds of pork and cut it into cubes, removing the bone from the pork shoulder.

Freeze the cubed pork for about 45 minutes to get it ice cold.

Soak red chiles in hot water for about 45 minutes until soft.

Blend the soaked chiles with approximately 2 cups of hot water until smooth.

Grind the ice-cold pork using a meat grinder with a 10 millimeter die for texture.

Add half a cup of crushed ice to the ground meat to help push out any stuck meat.

Incorporate spices including salt, black pepper, onion powder, garlic powder, oregano, thyme, ground clove, and curing salt into the meat mixture.

Mix the meat and spices thoroughly for about 15-20 minutes until well combined.

Stuff the mixture into natural hog casings, ensuring they are packed tightly.

Twist the sausages into 7-inch links and refrigerate overnight.

Smoke the sausages at 150 degrees for a couple of hours, then increase the temperature to 175 degrees for an additional hour and a half.

Cooking Techniques

Equipment Needed

Spice Level: