Had some extra venison and wanted to make something easy so I put together some Chorizo.
I mixed 6 lbs of venison with 4 lbs of boston butt. Ground through a 3/16 plate.
Mixed these spices into it then reground and stuffed.
4 Tbs of kosher salt
1 cup white vinegar
5 TBS of spanish smoked paprika
3 TBS cayenne pepper
3 TBS o chopped garlic
1 TBS Thyme
2 tsp crushed black pepper
1 cup water
I let it hang 2 days in the cooler to dry.
Here is the outcome.
And here was my breakfast. Scrambled eggs and chorizo. Pretty good I thought.