Javelina meat

[McDave]

My first javelina to make it home arrived last night in the form of 4 - 2" X 12" frozen tubes of chorizo.  They stayed frozen in my luggage, well insulated by dirty clothes, for the 6 hours or so of the trip.  Fortunately, the weather was cool all day.

I left one tube out in the refrigerator to thaw overnight and put the rest into the freezer.  I fried some this morning and put it on top of eggs.  Ruiz's Custom Meats in Laredo did a good job of making the chorizo, and there was no gamey taste at all.

It was a little too spicy for me, and since breakfast I have been thinking of ways to prepare the rest in ways that will tone it down a little.  Someone who doesn't mind the heat and Mexican spices might like it fine just the way it is.  But one idea I had was to make tacos with half chorizo and half ground beef, or to put half chorizo and half ground beef in spaghetti sauce.  I would welcome hearing from anyone who has other ideas about cooking with chorizo other than just frying it straight out of the package.

[djohnson]

  mix it in with your ground meat next time you make burgers. It's really tasty.

[TxSportsman]

Took some of south Texas home with ya, that's great!

[Hud]

Should also mix great in Tacos, with Chili, or stew.

[Trenton G.]

Sounds good on homemade pizza.