Venison Chorizo
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
12 hrs
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Servings
40 servings
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Calories
214 kcal
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Course
Main Course
Venison Chorizo
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Learn how to make your own specialty sausage with venison. This Venison Chorizo Recipe is a delicious addition to your journey with venison.
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Ingredients
- 5 tablespoons coarse kosher or sea salt
- 1 cup cider vinegar
- 5 tablespoons paprika
- 3 tablespoons ground cayenne pepper
- 8 large garlic cloves
- 1 tablespoon Mexican oregano
- 2 teaspoons cracked black pepper
- 1 cup ice water
- 7½ pounds grond venison
- 2½ pounds pork, ground
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Instructions
- Trim deer meat well. Remove any fat, silver skin. Slice into long strips or cut in chunks that will fit in your grinder hopper. Grind meat with your meat grinder or Kitchenaid mixer with sausage attachment with a medium hole grinding disc.
- Slice pork into thin strips. Grind pork with a finer hole grinding disc. Return meat to the refrigerator.
- Mince garlic. Mix all spices, vinegar and ice water into covered bowl or container. Place lid on bowl. Shake vigorously to dissolve salt and mix spices well.
- Add spice mixture to ground meats and mix gently but well with clean hands. Don't overwork or the texture of the sausage will suffer.
- Return meat to the fridge overnight up to two days.
- Stuff the sausage into hog casings with a sausage stuffer or freeze the meat bulk. I generally don't stuff chorizo since I usually remove it from the casings when we cook it.
Equipments used:
Notes
- You can substitute red wine vinegar for apple cider vinegar.
- You can also substitute garlic powder for minced garlic.
- Freeze grinder attachments before starting so that they are cold.
- Meat must kept very cold! Always keep the meat in the fridge in between steps.
- Grind pork with a smaller diameter cutting blade hole than the venison. This will ensure even cooking.
- Use a ratio of 30% pork to 70% venison for best flavor.
- Use a pork shoulder or a pork butt instead of pork fat. It will be healthier and will provide better flavor.
- The amount of chile peppers you use will determine how mild or hot the sausage is.
- You can either make Chorizo links with a sausage stuffer attachment for your meat grinder or just keep the meat bulk, unstuffed for patties.
- Recipe can be easily doubled, tripled or reduced. Just make sure that you eat it within a couple months for best flavor.
Nutrition Information
Show Details
Serving
0.25pound
Calories
214kcal
(11%)
Carbohydrates
1g
(0%)
Protein
24g
(48%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
88mg
(29%)
Sodium
953mg
(40%)
Potassium
399mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
592IU
(12%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 40servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 0.25pound | |
| Calories | 214kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 953mg | 40% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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