Summer Sausage and Mexican Chorizo

[old]

Well I have around 3 lbs of summer sausage in the oven right now and has been in since around noon and just got done mixing up a batch of the Mexican Chorizo for tomorrow. At least when the weather is wet and cold out I have other things I can play with. Should end up with about 5lbs of the Chorizo
 

[DownSouth]

Mmmmmmmmmm.....I love chorizo. Howz "bout a recipe on how your mak"n it?
 

[old]

Send me an e-mail and I will scan the page in my Bill Harper's cook book and send it to you. Funny thing is that Bill Harper lived in the same town as I do now and it was published right here in this town. To bad he has been dead for well over a decade
 

[Ultradog MN]

Sorry Old,
You can't make summer sausage now.
It's winter.
Well technically it's still fall till the 21st or so but you get my drift.
 

[DownSouth]

Done, and THANKS!
 

[teddy52food]

What is chorizo? Maybe something I know by a different name?
 

[JayinNY]

Can u do the same for me too old? I sent u an e-mail, hope you get it! Lol, thanks. J
 

[Billy Shafer]

It is a Mexican Sausage.
 

[641Dave]

I liked chorizo for our breakfast tacos...that is until I read the ingredients. Pig lymph nodes don't sound to good to me and I stopped buying it.

That was the store bought stuff from HEB. I assume yours from better cuts?
 

[old]

Well you do know that is a yes, no , and sort of or is that maybe thing LOL
 

[old]

Yes I use better cuts. I used about 2.3 labs of pork roast and about the same amount of venison and grind the 2 of them up and mix in the spices etc
 

[old]

It is a spicy Mexican sausage that most of the time is made from pork but I did a50/50 mix of pork and venison
 

[old]

For some odd reason I do not seem to be able to send you an e-mail maybe you put in your address wrong or something because I get a mail system delivery problem
 

[DownSouth]

Jay, If you were unable to get it from Rich, send me an Email. I got it from him and just printed it out. I will gladly forward it to you. Looks easy enough to make and knowing exactly what goes into it is a lot better thant he store bought stuff!
 

[DownSouth]

Hey Rich, I got it today and thanks a lot...greatly appreciated. Now I need to find a whole day to make some, never realized it had to bake for 8 hours total! Also glad you included the seasoning salt recipe, I will make that for sure as it's easy and quick and a heck of a lot less expensive than the store bought stuff (and no nasty preservatives). I'm also glad the meat rub recipe was on that 3rd page, I'm always smoking meat...more times than not ribs because it's my wifes favorite. The picture below is from last Friday. Beef ribs and a bowl of veggies (taters, squash, carrots and onions)