Beef Chorizo v4

Written By Jason Meade

Ingredients

  • ~7.5lbs Chuck, other freezer Beef, and Pork Belly

  • -~1lb Pork Back Fat

  • 3,855g total meat

  • 1 bag + 93g of another bag @chudsbbq/@leroyandlewis Chorizo Sausage Mix and Rub

  • Splash of Apple Cider vinegar

  • 5% Water (193g)

Tools

  • Grinder: MEAT! 0.5hp Grinder

  • Stuffer: MEAT! 5lb Vertical Sausage Stuffer

  • Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale

  • Knife: Messermeister Kendrick BBQ 8” BBQ Knife

  • Thermometer: ThermoWorks Thermapen ONE

Jason Meade
Previous

Berbere Naan
Next

Pork Chorizo v4