Kent Butcher Supply



  • 25# Boneless Pork (35-40% Fat)
  • 16 oz. Leggs Chorizo Seasoning Blend 111
  • 8 oz. White Vinegar, 5% Acidity (Optional)


25# Batch

  1. Grind meat through a 3/8″ plate.
  2. Add mixture of seasonings and vinegar and mix thoroughly.
  3. Regrind through 5/32″ or 3/16″ plate.
  4. Package in bulk or stuff into 35/38 hog casings.
  5. Product ready for sale.


For a Smoked Chorizo add 1 oz. Super cure to seasoning mixture and refrigerate overnight, place in smoker and smoke until internal temperature reaches 155 degrees.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.