here is the receipe I use to make my own chorizo, you can adjust as needed to make it hotter or milder. I use fifty/fifty hot and mild chili powder and you can pick your poison on the peppers.

To Begin Chorizo: In a large bowl place:
· 2 Lb. ground pork, (I substitute ground elk or deer with some added fat)
· 3 1/2 tsp. salt
· 6 Tbl. pure ground red chile
·4-6 Tbl. of crushed small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like
· 4 Tbl. (or to taste) minced garlic,
· 2 Tbl. dry leaf oregano
· 2 tsp. whole cumin seed, crushed
· 1 tsp. fresh ground black pepper
· 1 1/2 tsp. sugar
· 5 Tbl. good cider or wine vinegar
· 3 Tbl. water

Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

Wow Slots....that sounds awesome mate.

I wasn't really sure what Chorizo is so I did a little Googling....now I know. This is one that I am going to have a go at a little down the track. I have in mind a mixture of venison and wild pig meat...should go well.

Cheers, Vince

Vince, that sounds good, what I like is can use any meat but it shouldn't be to lean as the fat helps to spread the flavor.

Hmmmm, maybe add olive oil???

Chorizo is one of the best sausages I have ever tasted, the hotter the better for me, I am certainly going to try this recipe.

From Mexico, all you can get is fresh which is good, but from Spain you can get the lightly smoked and aged which is a gift from Heaven.

Thanks for the recipe.

Hi slots. your recipe is great. I'll bookmark this page as run it off later.. Chorizzo is a mexican staple where I live and also is coronas and teccati
beer. We live about 1/2 of a block from a full on mexican market.They make chorizzo fresh daily. ..thanks for the recipe.. Dave in little mexico.

Sorry to report folks, I just mixed up 8 lb.s of this and it turned out so bad I am going to have to hide it and eat myself to protect the Innocent. heh heh heh ;P