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Ingredients:
10 lb boneless pork butt
6 tbsp salt
1 cup vinegar
5 tbsp paprika
3 tbsp hot ground pepper
8 large buds fresh garlic
1 tbsp oregano
2 tsp black coarse pepper
1 cup water
Instructions:
Grind all the pork butts thru a 1/4" grinding plate and place into a
mixer. Add all the ingredients and mix well until all the spices are
evenly distributed. Chorizo is to be stuffed into a 40-42 MM hog
casing. Place on smoke sticks and let dry in cooler overnight. This
particular sausage takes much longer to dry than most others.
From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett
Servings: 6
More information:
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Chorizo Recipe brought to you by Mexican Recipes To-Go
