How to Make Homemade Chorizo

https://meatgistics.waltonsinc.com/topic/480/how-to-make-homemade-chorizo-recipe
There are two main types of Chorizo, Mexican or Spanish. Both are made from ground pork and can be sweet or spicy, the Spanish version is usually dry cured where the Mexican is usually either fresh. Chorizo can be made from leaner portions of pork all the way to 50/50 fat to lean ratio. The seasonings will normally give you a finished product that is reddish in color. Our version will be a Mexican style and made from Untrimmed Pork Butts. An important addition to the Mexican Chorizo is vinegar, you should aim for a 50 grain vinegar.
Grind all of your meat twice through a 3/16th inch plate. Make sure your plates and knives are sharp and lubricated before grinding to give you a nice clean cut and to prevent any smearing. You can also remove your grinder head assembly and let is sit in the freezer overnight before grinding to get it as cold as possible.
You can stuff your sausage into either 32-35mm Hog Casings or Collagen Casings. If you are using natural hog casings make sure you soak and flush them first. Avoid creating air pockets when you load your sausage stuffer, a good way to do this is to load your first level at an angle so the meat covers the bottom and then slopes slightly from one side to the other, add the next layer and leave an angle sloped in the opposite direction, make sure you are packing it down between loads. Stuff casings until they are smooth and full and then twist into links or cut into desired lengths
Use your largest stuffing tube to make this as easy as possible. Place bag over of the stuffing tube and fill to desired amount. Close bag with a Meat Bag Tape Machine or Hog Ring Pliers.

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