Sorry everyone, but those darn spam devils are out in full force and making life miserable. Wish they'd just find something else to do with their time; however, it means that I've had to up the security in the comment section of this blog. I know it's a pain, but it's necessary. Please don't let it stop you from leaving your comments. After all, they are a blogger's gold and I thank you for every one.
What I'm about to tell you occurred a few weeks ago, it's just that I haven't had a chance to tell you about it. Actually, we "gifted" some to our friends Stan and Donna and wanted them to have a chance to sample it before Donna found out she was eating a non-domesticated species. Aren't we thoughtful?
As you know, my big guy and his best buddy John got back from their annual javalina hunt a few weeks ago and while the big guy's a real talent in the kitchen, he had a little trouble bagging a beast. You see while he's off huntin' I'm at home prayin' that the little critters he's sneakin' up on will be smarter than he is. Quite honestly as luck (and a lot of prayer) would have it, throughout the past 10 years we've been married he hasn't been so lucky in the killin' fields which is a good thing because I'm not much for wild meat.
To my chagrin (and maybe his) the big guy's huntin' partner John was the one to bring home the peccary bacon this year and left a good amount of meat with us to chow on. I refused to just eat the stuff without a darn good disguise but figured if it was mixed with something else, I could choke down a pound or two.
The big guy made a batch of chorizo...hot spicy chile laden hair curlin' bum slappin' eye waterin' chorizo.
What you don't see in the picture is the pint of sour cream I have on the side to cool my t'buds. Uh yum, it is absolutely delicious - honest! By the way, I figure peccary meat may be a little hard if not impossible for you to find in your local market, so please just subsitute an equal amount of beef or more pork. That's provided of course you have the nerve to try it in the first place. I double dare ya'.
Peccary Pork Chorizo (inspired by Rick Bayless)
1.6 pounds javelina
1.8 pounds pork shoulder
1 pound ground pork fat
2 ounces whole dried Ancho chile (dried pasilla)
5 ounces whole dried California Chile
3 ounces whole dried New Mexico Hot Chile
5 small bay leaves
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons Mexican oregano
2 teaspoons dried thyme
2 teaspoons ground marjoram
3 teaspoons salt
1/2 cup vinegar
Place cubed meat and pork fat into the freezer to harden slightly while you prepare the seasonings. Makes for easier grinding.
Remove seeds and stems and tear chiles into flat pieces. Heat in a dry cast iron skillet over medium heat about 10 seconds a side (until they start to pop and smell wonderful) and move to a large glass bowl. Cover chiles with hot water and allow to sit for 20 minutes until soft. (Keep submerged using a plate). Drain and transfer to a food processor. Meanwhile pulverize bay leaves in a spice grinder and add to food processor along with cinnamon, cloves, oregano, thyme and marjoram. Add the salt. Measure in vinegar and add water as necessary to keep everything moving through the blades. Press mixture through a mesh sieve into a large bowl. Add meat and mix with hands to combine well. Put through meat grinder twice. Cover mixture and refrigerate overnight to blend seasonings and/or package into portions and freeze. Download Peccary Pork Chorizo