Equal shoulder portions of hog and white tail
30 percent fat
Put the meat and fat through the grinder then season with Chorizo mix and put through the grinder again to ensure no gristle remains.
Add jalapeno, garlic, cilantro, black pepper and salt. Finally add a splash of balsamic and put into hog casings to create the sausages.
Place into a smoker for flavour and then cook on a grill for 15 minutes. Serve with Tortillas and Salsa.