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Chorizo

For 10 Lbs
5 tb Salt
1 c Vinegar
5 tb Paprika
3 tb Hot ground pepper
8 lg Cloves fresh garlic
1 tb Oregano
2 ts Black course pepper
1 c Water; iced
10 lb Boned pork butts


Grinding and mixing: Grind all pork butts through 1/4" 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 1/2 oz of prague powder #1. Or put in liquid smoke 3 or 4 tbls. grill it or boil. Good stuff.



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