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