Don's chorizo

Yield: 1 Servings

Measure Ingredient
5 tablespoons Salt
1 cup Vinegar
5 tablespoons Paprika
3 tablespoons Hot ground pepper
8 \N 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

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