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.

[MnFn]

Don't know about chorizo, but I often add ground venison with Jimmy Dean Pure Pork Sausage and use it for breakfast sausage. 1:1 ratio.

[smokin joe]

Dave:
I take my javelina home in the form of Ruiz's chorizo most years. Here are a few things I do when I cook it.
1. When I make it with eggs, I add some shredded cheese in the last couple of minutes before I am done cooking. The melted cheese cuts some of the spiciness.
2. I mix it with refried beans in the frying pan and fry the beans and chorizo together.
3. Cook the chorizo, refried beans, cheese, and some mild salsa together and use it as a dip, or top your eggs with that mix. That is very good...actually amazing.

[Terry Green]

Tell your butcher to cut the spices in half