How to Make Homemade Chorizo

How to Make Homemade Chorizo

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Have you ever wondered about the difference between Mexican Chorizo and Spanish Chorizo? This video from Walton's dives into making delicious, authentic Mexican-style chorizo right in your own kitchen! While Spanish chorizo is typically dry-cured, our version focuses on a fresh, vibrant Mexican style, perfect for cooking right away. We'll show you how to craft it from ground pork, using untrimmed pork butts for optimal flavor and that crucial reddish color. An important addition to our Mexican Chorizo recipe is vinegar, specifically a 50-grain vinegar, which adds a distinct tangy zest!

Discover our expert tips for grinding meat for chorizo: grind all your meat twice through a 3/16-inch plate, ensuring your plates and knives are sharp and lubricated to achieve a nice, clean cut and prevent any smearing. For the best results, a pro hack is to remove your grinder head assembly and let it sit in the freezer overnight to get it as cold as possible before grinding.

We'll also walk you through stuffing your homemade chorizo into either 32-35mm Hog Casings or Collagen Casings. Learn proper casing preparation (like soaking and flushing natural hog casings), how to load your sausage stuffer at an angle to avoid air pockets, and techniques for stuffing casings until they are smooth and full. We'll show you how to twist them into links or, for bulk preparation, how to use your largest stuffing tube to fill meat bags and seal them with a Meat Bag Tape Machine or Hog Ring Pliers. Get ready to enjoy flavorful, authentic homemade chorizo!

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