Ground Sausage

Red Ember Chorizo

Mexican Style Chorizo

Red Ember Chorizo is a fresh bulk sausage built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Real chorizo is built on whole dried chiles rather than generic chili powder, and the ancho and guajillo here are why it tastes like something instead of just red. The cinnamon and cloves are barely there and completely necessary. Cider vinegar gives it the tang that makes it read as chorizo.

• Spicy
• Smoky
• Tangy

What goes in it

• Kosher Salt
• Smoked Paprika
• Ancho Chile Powder
• Guajillo Chile Powder
• Garlic Powder
• Cumin
• Mexican Oregano
• Cayenne Pepper
• Cinnamon
• Ground Cloves
• Sugar
• Coarse Black Pepper
• Apple Cider Vinegar

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Grind pork through a 1/4" plate.
2. Mix all dry seasonings together. This is a heavy spice load — that's normal for chorizo. Use Mexican oregano specifically, not Mediterranean — they have very different flavor profiles.
3. Add seasoning and apple cider vinegar to ground meat. The vinegar is essential for both flavor and texture — it breaks down the meat slightly and helps create that classic soft, crumbly chorizo consistency. Don't skip it.
4. Mix thoroughly until the spices are evenly distributed and the meat takes on a deep red color.
5. Refrigerate for 24-48 hours before cooking. The chile flavors bloom over time and the finished sausage will taste significantly better after resting.
6. Cook as loose meat in a skillet, or stuff into casings.
7. Fry until well-browned and cooked through.
8. Always cook ground sausage thoroughly before serving.

Before you start

• Venison to pork fat ratio