Amanda's Venison Chorizo

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)


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


Garnish with cilantro, red onions, & fresh lime juice. Serve on either corn or flour tortillas.

About Amanda Holmes

making chorizo, foraging mushrooms, gardening, fishing.

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