Recipe - Dons Chorizo

5 tablespoon Salt
1 cup Vinegar
5 tablespoon Paprika
3 tablespoon Hot ground pepper
8 Cloves garlic
1 tablespoon Oregano
2 teaspoon Black pepper
1 cup Ice water
10 pound Pork butt

Grinding and mixing

Grind all pork butts through 1/4" grinding plate and place in tub or mixer.
Add all the ingredients and mix well until all the spices are evenly
distributed. Chorizo is to be stuffed into a 3842mm hog casing.

Let it hang in cooler overnight on your smokesticks. If your going to smoke
it put in One half ounce of prague powder #1. Or put in liquid smoke 3 or 4 tbls.
grill it or boil. Good stuff.

A must book to get is Great Sausage Recipes and Meat Curing by Rytek Kutas.
Believe you can get it through allied kenco, very informative.

Have a Q day Don in Montana

Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net

Recipe by: Don Havranek phl3871@montana.com

Posted to bbqdigest V5 #529 by "Garry Howard" garhow@tiac.net on Sep 13,
1997