Chorizo Sausage "Puerco" - Homemade - Grinding, Mixing and Stuffing

Anybody can make Chorizo at home. Using professionally mixed spices is an excellent option.  A grinder and stuffer makes things easier but for the coarse ground version meat can be hand cut in small bits.  You can even ask your butcher to grind the meat for you. Sausage can be made into patties, stored in sausage bags, vacuum sealed etc...  

Best Practices:
1. You should always chill your pork.  The colder the better for grinding.
2.  Chill your grinder head and parts. I always spray mine with a food grade silicone, assemble and store in the fridge for an hour or more before grinding.
3.  Use matched sets of grinder plates and knives.
4.  Clean and sanitize your equipment before and after each use.
5.  Always use cure when smoking or drying or further processing your sausage.  Sodium Nitrite is used at a rate of 2 tsp per 10lbs or 2tbsp per 25lbs.  Measure it out properly.
6. Soak casings in warm water 30 minutes prior to stuffing them. It will make them more pliable, easy to stuff and less tears. Warm water, not hot.

Corrections:
Casings are 32-35MM not CM.  (I knew that)

My Equipment:  
Grinder: LEM #8 BIG BITE MEAT GRINDER - 0.5 HP
Stuffer: #8 BIG BITE MEAT GRINDER - 0.5 HP

My Supplies:  
Seasoning: AC Legg's Old Plantation Zesty Chorizo - Blend 162
Casings: Waltons Inc. - 30-35 mm Natural Hog Sausage Casings
Silicone Lubricant: LEM Food-Grade Silicone Spray
Lug Liner: Waltons Inc. - Poly Lug Liners - USDA and FDA Approved
Meat Lug - Game Winner 7 in Meat Lug

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