Don's Chorizo Recipe - Cooking Index
Don's Chorizo Recipe - Cooking Index
| 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 |
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 tbsp. grill it or boil. Good stuff.
A must book to get is Great Sausage Recipes and Meat Curing by Rytek Kutas. Believe you can get it through Allied Kenco, very informative.
Source:
Don Havranek
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