Chorizo Links v1

Written By Jason Meade

Ingredients

  • 3 pounds of Chuck Roast

  • 2 pounds of Pork Belly

  • 3.52oz of @thebeardedpers Chorizo Seasoning

  • 3.2oz of Milk Powder from @thesausagemaker

  • 8oz of Ice-Cold Water

  • 32-35mm Natural Hog Casings from @waltonsinc

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
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Pepper and Mustard Seed Sausage
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Chorizo Sausage Dip