Cooking Recipe Chorizo
Recipe Ingredients
10 lb
Boneless Pork Butt
6 tb
Salt
1 c
Vinegar
5 tb
Paprika
3 tb
Hot ground pepper
8 lg
Buds fresh garlic
1 tb
Oregano
2 ts
Black coarse pepper
1 c
Water
Directions
Grind all the pork butts thru a 1/4" 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