Chorizo

Recipe Ingredients

10 lbs	4540g / 160oz	Boneless pork butt
6 tablespoons	90ml	Salt
1 cup	237ml	Vinegar
5 tablespoons	75ml	Paprika
3 tablespoons	45ml	Hot ground pepper
8 tablespoons	120ml	Buds fresh garlic (large)
1 tablespoon	15ml	Oregano
2 teaspoons	10ml	Black coarse pepper
1 cup	237ml	Water

Recipe Instructions

Grind all the pork butts through 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.

Source:
GRILLIN' and CHILLIN' SHOW #GR3625

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