Since moving to the East Coast I've been making my own Mexican chorizo. I usually put all the meat and fat through a meat grinder. I've read a few sausage recipes where they grind half and chop half(mince?) or chop all of the meat and then mix it with a paddle mixer. For the life of me I can't get the consistency like the chorizo of Mexico and California(I'm an ex-native). Would using a knife rather than a grinder give me a better texture? What would be the ideal type of knife and what cutting method would you suggest? How about the temperature of the meat? Would this be a job for a cleaver?
BTW, if you have any good chorizo recipes then please, let me know.