Legg's Old Plantation Seasonings Chorizo Sausage Seasoning 16 oz — chile-garlic blend, seasons 25 lb

This ready-to-use mix from Legg's Old Plantation Seasonings recreates the savory, smoky, and garlicky profile of traditional Mexican and Southwestern chorizo at home. Formulated for home butchers and cooks, the seasoning is free of added MSG and packed in high-barrier, multi-wall packaging that preserves aroma and potency for at least 12 months. Use it to make link sausages in natural hog casings, shape bulk frozen packs, or prepare small test batches.

How do I use this seasoning to make authentic chorizo at home?

Mix the entire 16 oz. bag with 25 pounds of meat for a full commercial-size batch, or scale down using the provided ratio: 1 ounce seasons about 1.5 pounds of meat. Work the seasoning into bite-sized chunks of pork until evenly distributed, then stuff into natural casings or pack into freezer bags.

• Full batch: 16 oz. seasons 25 lbs. of meat.
• Small batches: 1 oz. seasons ~1.5 lbs. (2 tablespoons = 1 oz.).
• Optional: add 1 pint of 5% acidity vinegar for tang and moisture.
• Best meats: 80/20 pork trim, boneless pork shoulder, or mixes with lean beef.

What meat and ratios give the best texture and flavor?

Traditional chorizo is fatty and crumbly when cooked; for similar results use fatty pork such as 80/20 trim or boneless pork shoulder. If you can't get high-fat trim, combine 22 lbs. lean pork with 3 lbs. lean beef for balance, or adjust fat content to your preference for binding and mouthfeel.

• Ideal: 25 lbs. of 80/20 pork trim with entire bag.
• If no trim: boneless pork shoulder works well chopped into chunks.
• Alternative ratio: 22 lbs. pork + 3 lbs. beef for a leaner option.

How should I store and handle the seasoning and finished chorizo?

Keep the sealed package in a cool, dry place to retain flavor for at least a year, thanks to Legg’s multi-wall barrier packaging. For prepared sausage, refrigerate fresh links and freeze bulk packs for longer storage; thaw frozen chorizo in the fridge before cooking or stuffing.

• Unopened seasoning: store cool and dry up to 12 months.
• Prepared fresh chorizo: refrigerate and use promptly.
• Bulk packs: portion into 1-lb. freezer bags and freeze for extended shelf life.
• When stuffing: use natural hog casings for traditional links.

Can I customize heat and acidity while still using this mix?

Yes—adjust heat and brightness by adding extra chile powder, cayenne, or a splash more vinegar to taste during mixing. The base seasoning supplies a balanced chile-garlic backbone, making it simple to tweak spiciness and tang without changing the core flavor profile.

• Increase heat: add cayenne or crushed chilies to the batch.
• More tang: include a pint of 5% acidity vinegar during mixing.
• Milder chorizo: reduce added hot spices or blend with milder paprika.

Who is this for? Home cooks, small-batch charcutiers, and backyard butchers who want to make authentic-style pork chorizo without commercial fillers will appreciate this convenient 16 oz. seasoning. It’s designed for people who value control over ingredients—no added MSG—and want the flexibility to create links or bulk packs with custom fat ratios, heat levels, and acidity. Whether you’re producing 25 pounds for a big gathering or seasoning a few pounds for family meals, this mix simplifies the process while delivering classic chile-garlic chorizo flavor.

Ingredients

Chili Pepper, Salt, Spices, Garlic Powder, Spice Extractives, and less than 2% Silicon Dioxide added as an anti-caking agent