Yield: 6 servings

Measure Ingredient
10 pounds Boneless Pork Butt
6 tablespoons Salt
1 cup Vinegar
5 tablespoons Paprika
3 tablespoons Hot ground pepper
8 larges Buds fresh garlic
1 tablespoon Oregano
2 teaspoons Black coarse pepper
1 cup Water

Grind all the pork butts thru a ¼" 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

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