Go to: Just Pork Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.