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  Chorizo
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 325
Ingredients:
10 lb Boneless Pork Butt
6 tbsp Salt
1 cup Vinegar
5 tbsp Paprika
3 tbsp Hot ground pepper
8 large Buds fresh garlic
1 tbsp Oregano
2 tsp Black coarse pepper
1 cup Water
Instructions:
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
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