Yield: 6 servings
|10 pounds||Boneless Pork Butt|
|3 tablespoons||Hot ground pepper|
|8 larges||Buds fresh garlic|
|2 teaspoons||Black coarse pepper|
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