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