Don's Chorizo (Mexican Sausage)

Recipe Ingredients

5 tablespoons	75ml	Salt
1 cup	237ml	Vinegar
5 tablespoons	75ml	Paprika
3 tablespoons	45ml	Hot ground pepper
8		Garlic
1 tablespoon	15ml	Oregano
2 teaspoons	10ml	Black pepper
1 cup	237ml	Ice water
10 lbs	4540g / 160oz	Pork butt

Recipe Instructions

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 38-42 mm 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 tbs. grill it or boil. Good stuff.

Posted to the BBQ List by "Cindi" <[email protected]> on Sep 20, 1998.

Source:
Don Havranek

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