Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Salt |
| 1 cup | Vinegar |
| 5 tablespoons | Paprika |
| 3 tablespoons | Hot ground pepper |
| 8 | Cloves garlic |
| 1 tablespoon | Oregano |
| 2 teaspoons | Black pepper |
| 1 cup | Ice water |
| 10 pounds | Pork butt |
Grinding and mixing
Grind all pork butts through ¼" 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 38-42mm hog casing.
Let it hang in cooler overnight on your smokesticks. If your going to smoke it put in ½ oz 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' garhow@...
Recipe by: Don Havranek - phl3871@...
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997