Mexi-Chorizo Sausage Seasoning

  • Mexi-Chorizo Sausage Seasoning from Excalibur

Bulk discount rates

Buy 25 - 149 and pay only $7.99 each
Buy 150 or above and pay only $6.99 each

Availability: Ships Same Business Day
Shipping Weight:
1.00 LBS
Ship Dims:
4.50 x 1.00 x 7.00 (in)
Salt, Dextrose, Spices (Including Cumin, Mustard Seed), Paprika, Sugar, Garlic Powder, Natural Spice Extractives (Including Paprika), Citric Acid (0.56%), BHT (0.26%).
Use 0.9375 lb of seasoning to 25 lbs of meat.


Mexi-Chorizo Sausage Seasoning

Excalibur Seasoning

This Mexi-Chorizo Sausage Seasoning with citric acid is the perfect seasoning to use to make authentic, crumbly chorizo, or you can put it in a casing and eat it with a bun!


  • Weight: 0.9375lb package
  • Seasons 25 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Learn To Make Homemade Chorizo

Learn about How To Make Homemade Chorizo in the Walton's Learning Center, plus find out what supplies are needed and a step by step video demonstration through the whole process. Plus, join in on the Walton's Community and ask questions about any related to meat.

What is Chorizo?

There are two main types of Chorizo, Mexican or Spanish. Both are made from ground pork and can be sweet or spicy, the Spanish version is usually dry-cured where the Mexican is usually either fresh. Chorizo can be made from leaner portions of pork all the way to 50/50 fat to lean ratio. The seasonings will normally give you a finished product that is reddish in color. Our suggestion would be a Mexican style and made from Untrimmed Pork Butts. An important addition to the Mexican Chorizo is vinegar, you should aim for a 50-grain vinegar (5% acidity).

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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