Ingredients (10lb batch)
● 1 1⁄4 Cup Ancho Chili Powder
● 1⁄2 Cup Chipotle Powder
● 1⁄2 Cup Paprika
● 2⁄3 Cup Chili Powder
● 5 Tablespoon Salt
● 7 Tablespoon Cumin
● 7 Tablespoon Garlic Powder
● 1 Tablespoon Cinnamon
● 2 Tablespoon Onion Powder
● 3⁄4 to 1 Cup Red Wine Vinegar
● 3 Tablespoon Coriander Seed; ground
● 5 Teaspoon Oregano
● 2 Teaspoon Cracked Black Pepper
● 2 1⁄2 Teaspoon Cloves; ground (approx. 5 cloves per pound)
Preparation
After grinding down your meat 10lbs worth of red meat, (In this case, venison) Mix all of the dry spices into a large bowl.
Mix the venison into the spices.
Add Vinegar gradually to help evenly
distribute the spices into the meat.
Vacuum seal into 1lb portions
Tips
Garnish with cilantro, red onions, & fresh lime juice. Serve on either corn or flour tortillas.
About Amanda Holmes
making chorizo, foraging mushrooms, gardening, fishing.