Ground Pork Chorizo v3

Written By Jason Meade

Ingredients

  • Pork Butt (8 pounds)

  • Pork Belly (3 pounds)

  • @chudsbbq/@leroyandlewis Chorizo Sausage Mix and Rub (two bags + 90g of another bag)

  • Apple Cider vinegar (66g)

  • Chili mixture as water (249g) – We rehydrated some de-steamed and de-seeded Pasilla and Guajillo chilies in boiling water, then blended smooth.

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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Chorizo Sausage Dip
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Ground Venison Chorizo v2