Mexican Chorizo (sausage)

Recipe Ingredients

1 lb	454g / 16oz	Fresh wild pig meat, including some fat - coarsely ground
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Chile powder
		(preferably Mexican with added spices)
1		Garlic clove - mashed
1 tablespoon	15ml	Vinegar

Recipe Instructions

Blend all ingredients well and pack into a crock; seal. Will keep for several weeks if refrigerated. Can also be packed into casings and smoked for flavor, or merely dried overnight between 60 and 70 degrees.

This recipe yields 1 pound fresh chorizo.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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