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Mexican Chorizo Sausage - Smokin' Joe's Pit BBQ

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Thank you for watching my Mexican Chorizo Sausage video. On this video, I made the traditional flavors of Mexican chorizo but made it into a sausage. Traditional Mexican chorizo has very little texture as it has a ton of fat, I wanted the flavors of chorizo but I also wanted to make it into a sausage you can enjoy on a bun like a traditional sausage.
Thank you for watching
Smokin' Joe
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Опубликовано:

26 авг 2024

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Комментарии : 150

@jio774 Год назад

Love this dude's channel.

@randyshifter Год назад

That would make great breakfast tacos for the crew at work.. great video joe!

@jeffreykennedy5956 6 месяцев назад

Get a scale

@user-ks2lw9xt9o 9 месяцев назад

Joe, I have to say all your products I have made myself and they are AWESOME. I have a trick for you that will help the final product. When using either chili sauce/paste or whenever using tomato products in sausage, if you add BAKING SODA to it, it makes the PH better and the sausage wont be crumbly. This is an absolute must.

@lakeshavallejo7889 3 месяца назад

Can baking soda replace dry, high temperature, low-fat milk?

@uriahocean6968 Год назад

This channel is one of the best bbq joints out right now.

@SmokinJoesPitBBQ Год назад

Thank you!🤘

@TimHoff85 Год назад

Joe, you’re the man! I’ve been wanting a good chorizo , but everything I find in stores has 0 texture like you said. Definitely gonna have to make this.

@AliasDrakes Год назад

My mouth is watering. Chorizo in breakfast burritos is my favorite. I guess I need to get a meat grinder now. My wife thought I'd be happy with just a little pellet smoker, but no, now I need a meat slicer and a meat grinder and and and...

@stevecastro22 Год назад

I am watching this and salivating. I love chorizo and this recipe looks like a keeper.

@mauriciordzm Год назад

I'm mexican and your chorizo recipe is one of the best i've seen, even in Mexico. Greetings!

@SmokinJoesPitBBQ Год назад

Thank you so much 👍

@hectorpi30 10 месяцев назад

eres mexicano y no te diste cuenta que es chile guajillo y no pasilla vaya que mexicano tan mexcican ajajajajjaa

@guilhermanacas Год назад

Joe, you turn your food truck into a sausage concept with sausage on a tortilla or sausage on a piece of white bread with fixings and I GUARANTEE you're conquering the world!!!

@SmokinJoesPitBBQ Год назад

That's coming soon!🤘😁

@worldbfree4u Год назад

Bro, that’s the best looking Chorizo I’ve seen; great recipe and video.

@irmalujan1723 Год назад

The best tasting chorizo is Peyton’s. EVERYTIME I go back to Fabens to my hometown we buy a lot bring it to California where I now live and freeze it. They don’t have it here. I haven’t made it but am looking to find one to try.

@leedoss6905 3 месяца назад

Thank you for saying Mexican chorizo. Chorizo translats to sausage. And there are a million of them. In Spain they use white wine in Mexico they use vinegar. Im sure it was a way to help preserve the meat years ago without refrigeration. Mexico also has a wonderful green chorizo.

@TheBeardedItalian Год назад

Absolutely fantastic Joe! I’ve recently started using chorizo and mixing it with my hamburger meat for tacos and such but haven’t seen any chorizo sausage like this that you can grill. Looks absolutely delicious brother.

@sammartinez8084 Год назад

We love your show 🎣 and God bless you guy and the food looks great 😋😋😋😋😋😋👍👍👍👍

@SmokinJoesPitBBQ Год назад

Thank you Sam!👍

@brianveestrom6784 Год назад

Excellent sausage Joe! Congrats on the 200K subs

@alangee79010 Год назад

Mouth watering and dang I wish I were back in Texas. Well done sir!!!!!

@shabushabu1453 Год назад

Joe, I've watched you for a few years now. Almost always love what you do, but you're scaring me now! I was just thinking two days ago, "I wonder if Joe ever has done a chorizo video?" and then I see this on my feed today

@SmokinJoesPitBBQ Год назад

Hahahaha! Love it! Thanks so much for being a loyal fan. 🙏

@mikehappel4899 Год назад

Wow, those look amazing!

@lawrencegarcia1370 Год назад

Man are u kidding w this.. Amazing…practicing this and adding to menu asap

@dwaynewladyka577 Год назад

Awesome looking chorizo sausages. Cheers, Joe! 👍👍✌️

@keithatkinson7649 Год назад

Hey Joe, this has given me a few ideas, especially using the red chilli sauce as a liquid. I may modify this a little. I don't cold smoke as I'm not confident with it, so typically I'll just go straight to a hot smoke.

@SmokinJoesPitBBQ Год назад

That can be done perfectly fine. 👍

@mylindacasbarro777 Год назад

Chorizo looks fantastic.

@jimmydean1147 Год назад

Thank you for sharing this Joe!! I’ve been waiting for you to make chorizo, I’ll be trying this with some venison mixed with pork in the future!

@SmokinJoesPitBBQ Год назад

That sounds delicious 👍

@willsalaz 5 месяцев назад

Reminds me of Spanish chorizo

@jayfromtexas6718 Год назад

That looks fantastic! A chorizo with texture! Great job Hermano!

@SmokinJoesPitBBQ Год назад

Yes sir Jay! This was so good brother 👍

@guysolis5843 5 месяцев назад

Red chili and pork...always a winner! Great video. Excellent channel! I've been watching you for a few weeks now and you really know what you're doing so I trust your teaching. I seen you break down that Top Sirloin Butt, getting one tomorrow but did you smoke your chorizo with oak? Here's love from Colorado, stay well and I'll be watching!!

@glennwheeler4846 Год назад

I’d tear it up brother,love,love chorizo 😊another great sausage recipe.

@thedudefromla Год назад

Great Job!

@PSOT Год назад

Thank you for leaving out the Intro and Intro Sounds! Like this new opening much better! Awesome food and I am glad that I still prepare El Paso style back here in good ol' Bavaria💪💪🥩🥩😁😁🤜🤜🍻🍻

@nickmail7604 Год назад

Very, very differant to Spanish chorizo, but they still look good!

@deanm4138 Год назад

Those look delicious Joe

@SmokinJoesPitBBQ Год назад

Thank you for watching Dean!🤘

@johnbowen5336 Год назад

I made 5 pounds of chicken chorizo several years ago and concluded that even though it was lightyears better than any chorizo commercially available, and that I could certainly see and appreciate the appeal, I just didn't like chorizo. But as I said, lightyears better than anything one can buy. Everyone should make their own sausage if they can.

@wadepreston3401 Год назад

This looks really interesting Joe! I can only imagine how good those were.

@kenluning909 Год назад

WOW Those look awesome.

@brianbaird3 Год назад

Man i wish i had a neighbor like you who love to grill and smoke just like i do

@SmokinJoesPitBBQ Год назад

Me too! 🤣 🤘

@giovannim5101 Год назад

Fantastic great work 👏 👍🏻 😋😋😋😋

@SmokinJoesPitBBQ Год назад

Thank you so much for watching 👍

@ils_89 Год назад

On of my favorite chorizos to grill on the weber is Chorizo Centroamericano

@skeggjoldlokkar1231 Год назад

I learned something new thank yiou

@salvadorsepulveda6415 Год назад

Makes me wish I was in Texas, looks great Joe !

@paulrogers3405 Год назад

Thanks L bet is is delicious 😋

@Rjg16799 Год назад

Man this guy really has got me wanting to get into sausage making with the recipes he comes up with

@SmokinJoesPitBBQ Год назад

Do it, it's so much fun and the taste is way better than store bought. 👍

@TRIPLEBsBBQ Год назад

Maaaaaan I love Chorizo I just wished my stomach did too lol. Great video Joe. I'd love to try this though

@SmokinJoesPitBBQ Год назад

Thank you bro!🤘

@OffsetRookie Год назад

Some great looking sausages as per usual!

@Mike-gb2xb Год назад

The color is great. Hopefully you will decide to sell those on the trailer.

@SmokinJoesPitBBQ Год назад

I'll definitely be making them some day. 👍

@segarsmicheal7702 Год назад

Ok now I’m hungry

@user-xk4mz8wd1r 6 месяцев назад

You are the best Joe ! I made this recipe as per instructions, it tastes great but i don't know whe there is a lot of grease on the casing when internal temp. Reaches 150. Would you please tell what causes this problem ? Thanks

@BadCook77 Год назад

Well done!! Looks amazing!!!!!

@irmalujan1723 Год назад

You make it look easy ☺️

@DeltaCharlieMike Год назад

Another great video

@skialdridge9265 Год назад

Looks good

@westexascaser4324 Год назад

Johnsonville used to have chorizo links...boy those things were the beez kneez..looks great brotha

@phillipvansickle4220 Год назад

I'm in Boise, ID. We have a large Basque community. There is a local meet packer that sells Basque style chorizo sausage. It's pretty tasty. I slice it in half and fry it with my eggs in the morning.

@coryrab Год назад

I'm new to making sausage and I am trying to use my own seasoning instead of seasoning kits. I'm still scratching my head on how you get your seasoning measurements. Can you help me understand how to figure out seasoning to meat ratio. Thank you for your videos. I really enjoy watching. 👍👍

@SmokinJoesPitBBQ Год назад

Thanks Cory. I learned the measurements by trial and error. If you look at any of my videos, I stick to the same amount in salt, pepper, garlic powder & onion powder. The rest of the seasonings are preference depending on the flavor. 👍

@coryrab Год назад

@@SmokinJoesPitBBQ thank you for the help. Love the vids.

@megsmysteries8968 Год назад

sounds wonderful great video.

@punkzzzz Год назад

yum

@slick364100 Год назад

Bro that looks 🔥🔥🔥

@williampadilla1509 Год назад

Joe that chorizo looked so good I can smell it thru the phone. Lol

@SmokinJoesPitBBQ Год назад

😁 Thanks William ✌️

@MuddMascaraHomestead Год назад

Yumm!!!

@lakeshavallejo7889 3 месяца назад

I have 2 questions. #1 What do you do with so much sausage? #2 I moved abroad to Mexico . What can I use instead of dry high temperature low-fat milk? I can't find it anywhere over here. They do have dry milk. I watched your other video where you explained the difference between the store bought and buying it from a sausage maker. Help a sister out. Can you open up a store in Mexico so that we can make some of your recipes? Please! Thank you! Ok, so that was 3 questions.

@yankeejade Год назад

Hi ya Joe! I've been awaiting for this one for a while, THANK YOU! 😁😍 I moved to VA from AZ and I miss my "fresh" market Chorizo sausages/ground. All I can get out here is Johnsonville's Chorizo sausages and ground because all the other stuff has vinegar and way too much of it for my tastings. Question, if I don't want to smoke or grill them right away, how long will they last in the refrigerator before I freeze them? Also have you ever tried Mexican Oregano with this recipe? I can't wait to make my breakfast burrito this weekend (Chorizo, potato, egg and cheese). Now all I need to do is, to make some real Sonoran tortillas!

@SmokinJoesPitBBQ Год назад

They'll last maybe 4 days in the fridge. I bet oregano would be perfect 👍

@ScottysBackYardBBQ Год назад

i was wondering where the vinegar was, i have not had any problems with the vinegar, looks good joe... nice job

@bigworm380gaming3 Год назад

Question Joe, If I want to just do everything you did up till the mixing process is done, and then vac seal and freeze, without casing, should I still put it in the fridge overnight? It seems like I should. I've used your sausage recipes so far and me and everyone I've shared the sausage with loves all of it. Thanks in advance!

@johnnydodd9919 Год назад

yummy

@patsev13 Год назад

Hello Joe, or find your bin in which you mix the melee and cool the sausages after smoking?Thanks for all your sharing, a fan of France!!!

@rosros8222 Год назад

What if i use the recipe without curing salt?

@SmokinJoesPitBBQ Год назад

You'll br fine. You just can't cold smoke it. Just smokeit at 150° or cook it like a fresh sausage. 👍

@ronskinner9779 3 месяца назад

been watching your channel gonna make chorizo sausage i have some premix spice I bought but it has no directions on how much to use per LB , and I know its a taste thing but gotta have a starting point seen u use premix stuff would quarter cup be a good starting point its Ralphs chorizo if that helps tnx

@loboheeler Год назад

This is more like Spanish chorizo, which I have never seen. The stuff in US markets is made to be taken out of the casing and cooked loose. That kind is also made mostly out of greasy things like salivary glands.

@leo.girardi 5 месяцев назад

I like your info. A few questions, why 20lbs? If someone is making this for the first time to try it, 5 lbs would be a very large batch. If I'm making 20lbs of something, it is something I have tried before and like. Also, why mix ounces and grams ( oz & gm)?

@SmokinJoesPitBBQ 5 месяцев назад

I sell my sausages is the main reason. Grams is a more precise measurement than oz. 👍

@leo.girardi 5 месяцев назад

@@SmokinJoesPitBBQ Then why did you use oz? And, no, it is not more precise. Just stay standard or metric. why did you make the recipe for 20 lbs of meat instead of 10Kg? I'm asking.

@doncharpilloz6520 Год назад

Do you hang them to dry before smoking?

@LeprechaunTV Год назад

Juicy!!!

@PSSeasoning Год назад

These look amazing, Joe. Have you ever tried a green chorizo sausage?

@SmokinJoesPitBBQ Год назад

No I haven't but I bet that's delicious as well. 👍

@gabbs7391 Год назад

What if i don't have a smoker. Can I do these in the oven?

@gregvaughntx Год назад

Would you say this approach is somewhere between Mexican and Spanish chorizo? My understanding is that Spanish chorizo is cured and smoked, but Mexican chorizo is fresh.

@phillipvansickle4220 Год назад

Seems more like Basque (Spanish) style Chorizo to me.

@johnnunez17 Год назад

I want 10 lbs of that please……Joe, you the man👍🔥😋

@Syndogon Год назад

Hey Joe, can use brisket instead of pork?

@SmokinJoesPitBBQ Год назад

Absolutely you can 👍

@jayfromtexas6718 Год назад

Looked up your bbq joint. Sad to see it’s closed.

@SmokinJoesPitBBQ Год назад

I'm open in El Paso. Where did you see it closed? There was a business in Carizo Springs Texas that was using my name and even stole my logo but he's closed now.

@jayfromtexas6718 Год назад

@@SmokinJoesPitBBQ Cypress Tx. Damn son! Elpaso! That's a helluva long way from Crosby Texas 😁

@SmokinJoesPitBBQ Год назад

Bro, that's a heck of a road trip. 🤘

@drizzyuzumaki8753 Год назад

I don’t even eat pork but this video fire

@danielrichard1857 Год назад

Looks great!! One question, Do you remove the seeds from the dried chilies before you rehydrate?

@SmokinJoesPitBBQ Год назад

Yes sir. 👍

@BluePiggy97 Год назад

So I’ve learned so much from your channel about sausage making. Your casings seemed much more wrinkled while you were cold smoking. Why is that? Is it a humidity issue with the 1000 gallon smoker? Also, when you were slicing them, there didn’t seem to be a great bind on the inside. Was that because of the coarse grind or was there not enough protein extraction? Just curious Joe. Thanks!!!

@SmokinJoesPitBBQ Год назад

I think they didn't get as plump because of the amount of red chile. I purposely didn't want that hot dog texture so I didn't mix as long as I would normally. The fun part of sausage making is also knowing what you can do to manipulate the texture. Sounds like you hit the nail right on the head. 👍

@BluePiggy97 Год назад

@@SmokinJoesPitBBQ Thanks Joe, I always appreciate that you take the time to reply and answer questions.

@overbore66 Год назад

Do you serve these on your food truck? If so, how do you prep them for service?

@SmokinJoesPitBBQ Год назад

No I don't. I make Texas Hot Links and chile relleno sausages on my food truck.

@greenbroccolistudios1275 Год назад

Mmmmmm Sausage :D

@SmokinJoesPitBBQ Год назад

😁 Thanks for watching

@greenbroccolistudios1275 Год назад

@@SmokinJoesPitBBQ Youre welcome :D

@MerkBros 6 месяцев назад

what type of wood did you smoke with?

@SmokinJoesPitBBQ 6 месяцев назад

Post Oak.

@billykrino4628 9 месяцев назад

I've been using gin from the freezer as my liquid for my Italian. My hog casings hold it well. I'm I just lucky?

@Buford_T_Justice1 Год назад

FINALLY!!!! I have been waiting for this!!! Thank you for showing us your chorizo Joe!

@armyguy209 Год назад

Joe just curious, why did you stop using the meat mixer for mixing the ground? Seems like you always do it by hand now.

@RedPede Год назад

Joe, looks great. Quick question.. what are your thoughts on the new 1HP duel grinder from meat? I was going to buy the 1.5 HP monster but it's out of stock... the duel is the same price.. can't find much info on it. Thanks

@gangstasenpai1049 Год назад

7:57 when you eat taco bell

@MrAshrafkhafagy Год назад

Size of casing please

@SmokinJoesPitBBQ Год назад

32-35MM 👍

@bdp514am Год назад

So what is your opinion on Meat's new dual grind grinders? Or on dual grind grinders in general?

@SmokinJoesPitBBQ Год назад

I bet that saves a ton of time not having to grind twice. 👍

@darylsalyards1348 Год назад

Hey Joe, thanks for sharing your work! For this and the barbacoa sausage, at what stage would you recommend freezing for longer storage?

@armyguy209 Год назад

After you take them out of the ice bath, wipe them off with a clean cloth. Then put them in the fridge for an hour or so to let them dry out a bit. Then I put them into the freezer for about 45 mins to let them firm up a bit. Pull them out and vacuum seal them. By letting them sit in the freezer first, you won’t deform them when vacuum sealing.

@MatthewBurns8 Год назад

could you put in something like encapsulated citric acid to sub for the vinegar?

@marcdoll5632 Год назад

That is a step better but there is enough acid in the pepper mix to make a crumbly sausage already. If you want a traditional sausage texture, add baking soda to the chili mix, add a binder at 3-5% and add the chili mix only after protein extraction has occured.

@irmalujan1723 Год назад

Can you sell it☺️looks amazing 👍🏻