How to Make Venison Chorizo Tortas | Field & Stream

Ingredients

• 3 pounds venison (60%)
• 2 pounds pork back fat (40%)
• 34 grams kosher salt (1.5%)
• 17 grams chipotle powder (0.75%)
• 11 grams chili powder (0.5%)
• 11 grams guajillo powder (0.5%)
• 11 grams ground black pepper (0.5%)
• 8 grams paprika (0.35%)
• 8 grams cumin (0.35%)
• 8 grams coriander (0.35%)
• 8 grams granulated garlic (0.35%)
• 4 grams oregano (0.18%)
• 4 grams ground thyme (0.18%)
• 4 grams onion powder (0.18%)
• 2 grams ground all-spice (0.09%)
• 2 grams ground cinnamon (0.09%)
• 10 grams C-Bind per 5 pounds
• 1/4 cup ice-cold tequila
• 3/4 cup ice water per 5 pounds