Recipe - Chorizo
Categories: Pork, Mexican, Meats, Chorizo
10 pound Boneless Pork Butt
6 tablespoon Salt
1 cup Vinegar
5 tablespoon Paprika
3 tablespoon Hot ground pepper
8 lg Buds fresh garlic
1 tablespoon Oregano
2 teaspoon Black coarse pepper
1 cup Water
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 4042 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Chorizo recipe makes 1 Servings
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