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Homemade Pork Chorizo RecipeJump to Recipe
This post will walk you through my most recent take on a homemade pork chorizo recipe.
I had never heard of, nor eaten, chorizo until I was 20 or 21.
I’m still not a diehard fan of it, but it does make a pretty good breakfast- and my husband loves it.
When we butchered our first pigs, we were faced with the slightly-overwhelming prospect of seasoning ~75lbs of ground pork. Breakfast sausage was an obvious choice. So too, was an Italian sausage blend. Some of it could be made into brats, summer sausage, salami… but what about the rest of it?
Chorizo- of course!
Since then, we’ve followed a different recipe for chorizo every year. We start off by taking inspiration from a smattering of different recipes.
Then carefully make sure that everything we need is in the pantry. (Paprika, chili, onion, garlic… and on and on…)
Weigh out pork and fat meticulously…
And then we kinda wing it when it actually comes time to season everything. Whoops.
Even so, I think that it gets better every time we make it. And this year I was sure to actually write everything down.
How to Make this Homemade Pork Chorizo Recipe
The process of making chorizo is pretty straight forward.
If you’ve ground and seasoned meat before, you’ll already know what to do.
For the new home butchers in the audience, start by assembling your grinder.
If you’re about the business of doing your own butchering at home, but you don’t have a grinder, you’re missing out.
We have an older Weston grinder, that I absolutely love . We were given it as a gift a few years ago, and it’s a workhorse. No struggles or failures throughout the hundreds of pounds of meat we’ve run through it.
(You can shop Weston’s whole slew of butchering supplies here. From knives to grinders, it seems they have it all)
We’ve purchased a manual meat grinder from Amazon for outdoor grinding projects, but they’re really meant for grinding meat and making sausage.
It’s an affordable option if you’re just starting out on a budget, or if you won’t be processing much meat at once.
Other than the grinder, the only tools you really need are some mixing bowls, measuring spoons, and a sharp knife. A kitchen scale is a lot of help too.
Dice the meat and fat, weighing the appropriate ratio of each to start with. Run a course grind.
Add in your seasonings (paprika, cumin, onion, garlic, etc.).
Re-grind or stir to combine. Wrap and freeze. Easy peasy.
We like to use our chorizo for making breakfast. Generally, we’ll pull a package out of the freezer before bed.
The next morning it will be thawed, and can be browned in a pan. When it’s done cooking, keep it in the pan, and pour scrambled eggs over top. Stir thoroughly as the eggs cook.
Then, serve topped with sour cream, as is. Or scoop it all into a tortilla with sour cream, cheese, and hot sauce for an extra flavorful breakfast burrito.
It’s even good cold right out of the fridge- ha!
Homemade Pork Chorizo
- Grinder with course plate
- Measuring spoons
- Large mixing bowl or pot
- Kitchen scale, plastic wrap, freezer paper Optional
- 10 lbs 80/20 pork/fat
- 4 tbsp Paprika
- 8 tbsp Garlic Powder
- 10 tbsp Onion Powder
- 7 tbsp Oregano
- 5 tbsp Cumin
- 4 tbsp Salt
- 2 tbsp Pepper
- 2 1/2 tbsp Coriander
- 1/2 cup Apple Cider Vinegar optional
- Weigh out your pork and fat, then dice, and chill. (We like to use an 80:20 ratio. (1lb of fat for every 4lbs of pork) This can be adjusted to your taste)
- Grind the pork and fat through your meat grinder's course plate. Pour the apple cider vinegar over the ground meat-optional.
- In a separate bowl, combine all of the seasonings.
- Pour the seasoning mixture over the meat.
- Stir the seasoning into the meat by hand- mimicking the motion of kneading bread dough. If you are not going to regrind the meat, this needs to be stirred thoroughly so everything is evenly mixed.
- Re-grind the meat to insure more thorough combination with the seasoning-optional.
- Use the kitchen scale, plastic wrap, and freezer paper to portion and freeze your chorizo as desired. We pack and freeze ours in 1lb increments.