Venison Chorizo and Egg Breakfast Burritos

Ingredients

Makes about 25 lb of chorizo (1 lb fills 8 burritos). Time: about 2 hours for the chorizo, 40 minutes for the burritos.

• For the chorizo: 20 lb venison, trimmed of silver skin and fat
• 5 lb hog jowl
• 1 package Frisco Chorizo Sausage Seasoning
• 1 lb bulk meat bags or freezer bags
• For 8 burritos: 1 lb venison chorizo
• 1 lb frozen diced hash browns (O'Brien style works well)
• 1 tablespoon vegetable oil
• 10 large eggs, beaten with 2 tablespoons milk
• 1 1/2 cups shredded cheddar or pepper jack
• 8 large (10 inch) flour tortillas
• Salsa and sour cream, for serving

Steps

1. Make the chorizo. Keep everything at 40F or below, with chilled grinder parts. Cube the venison and jowl, and grind the venison through the 1/8 inch plate.
2. Combine the ground venison and the jowl (grind the jowl first if it isn't already ground), add the whole seasoning package, and mix well.
3. Grind the mixture together again through the 1/8 inch plate, then mix until sticky.
4. Pack into 1 lb bags, press flat, date them, and freeze. This is fresh sausage, not cured, so use refrigerated chorizo within 1-2 days.
5. Make the burritos. Cook 1 lb of chorizo in a large skillet over medium heat, breaking it up, until no pink remains and it reaches 160F, the USDA safe minimum for ground meat. Move it to a bowl, leaving the fat in the pan.
6. Add the oil and hash browns to the skillet and cook 10-12 minutes, turning now and then, until crisp. Add them to the bowl.
7. Turn the heat to medium-low, pour in the eggs, and scramble gently until set with no liquid egg left. Egg dishes should reach 160F.
8. Warm the tortillas so they fold without cracking. Fill each with chorizo, potatoes, eggs, and cheese, fold in the sides, and roll tight. Serve with salsa and sour cream.
9. Freezer burritos: cool completely, wrap each one in foil, and freeze up to 2-3 months. Reheat from frozen in a 350F oven, still in the foil, 30-40 minutes, until the center reaches 165F.