Homemade Wild Hog Chorizo

Turn Your Wild Hog Trim into Authentic Mexican Chorizo

Wild hog trim is perfect for making chorizo – the bold spices complement and enhance the natural flavors of the meat. This recipe makes authentic-style Mexican chorizo that puts store-bought versions to shame.

Why Make Your Own Chorizo?

Commercial chorizo often contains fillers and preservatives. When you make it yourself from wild hog, you know exactly what goes in – just quality meat and traditional spices. Plus, it is an excellent way to use all the trim from processing.

Ingredients

For 5 lbs of Chorizo:

• 4 lbs wild hog trim, cubed
• 1 lb pork back fat (adds needed richness)
• 1/4 cup ancho chili powder
• 2 tbsp guajillo chili powder
• 1 tbsp paprika
• 1 tbsp smoked paprika
• 2 tbsp kosher salt
• 1 tbsp cumin
• 1 tbsp oregano (Mexican oregano preferred)
• 1 tsp black pepper
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 8 cloves garlic, minced
• 1/3 cup apple cider vinegar
• Ice water as needed

Instructions

Prep Work:

1. Cut wild hog trim and pork fat into 1-inch cubes.
2. Spread on a sheet pan and place in freezer for 30-45 minutes. Meat should be very cold but not frozen solid.
3. Place grinder parts (blade, plate, auger) in freezer as well.

Make the Spice Paste:

1. In a small bowl, combine all dried spices.
2. Add minced garlic and apple cider vinegar.
3. Mix into a thick paste. Let sit 15 minutes for flavors to bloom.

Grind the Meat:

1. Set up your grinder with a coarse plate (3/8 inch).
2. Grind the cold meat and fat together into a large bowl set over ice.
3. Add the spice paste to the ground meat.
4. Mix thoroughly with your hands for 2-3 minutes until the spices are evenly distributed and the mixture becomes tacky.
5. Add ice water 1 tablespoon at a time if the mixture seems too dry.

Rest and Store:

1. Cover and refrigerate for at least 24 hours – this allows flavors to develop and meld.
2. After resting, fry a small test patty to check seasoning. Adjust salt or spices if needed.
3. Portion into 1-lb packages for freezing, or stuff into casings if desired.

Storage

• Refrigerator: 5-7 days
• Freezer: Up to 6 months

Uses for Wild Hog Chorizo

• Breakfast tacos: Scramble with eggs for the ultimate Texas breakfast
• Queso fundido: Brown and top melted cheese for an incredible dip
• Chorizo con papas: Cook with diced potatoes for a classic dish
• Burgers: Mix 50/50 with ground beef for chorizo burgers
• Pizza topping: Brown and scatter over pizza
• Stuffed peppers: Use as filling for stuffed poblanos

Pro Tips

• Keep everything cold: Warm fat will smear instead of grind cleanly.
• Fat is essential: Do not skip the pork back fat – wild hog is too lean on its own.
• Toast your chiles: For deeper flavor, toast whole dried chiles and grind them yourself.
• The rest is crucial: Fresh-ground chorizo is good, but after 24-48 hours it is great.

Processing Tip

At Ruiz Custom Meats, we can make chorizo from your wild hog during processing. Just let us know how many pounds you want, and we will use our house recipe or yours. We add the right amount of pork fat to ensure perfect results every time.

Prep Time: 45 minutes | Rest Time: 24 hours | Makes: 5 lbs