Chili Pepper, Salt, Spices, Garlic Powder, Spice Extractives, and less than 2% Silicon Dioxide added as an anti-caking agent

Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks.

It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, sauté it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.


Cut meat into chunks about 2 inches by 2 inches by 2 inches. Mix in seasoning thoroughly and grind through 1/8 inch grinder plate

So buy your own pork (boneless pork butts would be great) and make your own Chorizo Sausage with this seasoning! Then stuff the sausage into natural hog casings for links. Or you can package the sausage in 1 lb. bulk freezer bags. OR: Mix meat and seasoning for 2 minutes. (Optional: Add 1 Pint of 5% Acidity Vinegar).

Seasons 25lbs of meat

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