Amanda Holmes / Wednesday, July 1, 2020 / Categories: Media, Chapter News Amanda's Venison Chorizo Ingredients (10lb batch) ● 1 1⁄4 Cup Ancho Chili Powder ● 1⁄2 Cup Chipotle Powder ● 1⁄2 Cup Paprika ● 2⁄3 Cup Chili Powder ● 5 Tablespoon Salt ● 7 Tablespoon Cumin ● 7 Tablespoon Garlic Powder ● 1 Tablespoon Cinnamon ● 2 Tablespoon Onion Powder ● 3⁄4 to 1 Cup Red Wine Vinegar ● 3 Tablespoon Coriander Seed; ground ● 5 Teaspoon Oregano ● 2 Teaspoon Cracked Black Pepper ● 2 1⁄2 Teaspoon Cloves; ground (approx. 5 cloves per pound) Preparation After grinding down your meat 10lbs worth of red meat, (In this case, venison) Mix all of the dry spices into a large bowl. Mix the venison into the spices. Add Vinegar gradually to help evenly distribute the spices into the meat. Vacuum seal into 1lb portions Tips Garnish with cilantro, red onions, & fresh lime juice. Serve on either corn or flour tortillas. Previous Article BHA Podcast & Blast, Ep. 81: Investigative Journalist Richard Manning Next Article A Hunter’s Heart: Honest Essays on Blood Sport by David Petersen Print 3 Rate this article: No rating Tags: Tennessee News Amanda HolmesAmanda Holmes Other posts by Amanda Holmes Contact author