STEP BY STEP - Make Traditional Argentine chorizo at Home

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken reduces fat content while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: red vinegar

Grape juice adds sweetness without alcohol.

Calculate your meat mixture: 50% lean beef, 25% pork back fat, and 25% lean pork. Use venison instead of beef if desired.

Prepare hog casings by rinsing and soaking them in water for a couple of hours or overnight.

Cut meat and fat into 2.5 cm cubes for easier grinding.

Freeze the fat for a couple of hours before cutting to make it easier to slice.

Weigh the total amount of meat and fat to calculate the necessary wine and spices using a spreadsheet.

Crush a full head of garlic and mix it with white wine, letting it infuse in the fridge.

Measure out salts and spices using a scale, mixing them in a bowl.

Grind the fat first using a 10 mm plate, then a 5 mm plate for a finer grind.

Combine the beef, pork, and fat at the grinder in a 1/3 ratio of each.

Add the spice mix gradually while mixing the meat by hand, then strain the garlic from the wine and pour it in along with water.

Mix thoroughly until the texture becomes glossy and tacky.

Cooking Techniques

Equipment Needed

Spice Level: