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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

5 tb Salt
1 c Vinegar
5 tb Paprika
3 tb Hot ground pepper
8 lg Cloves fresh garlic
1 tb Oregano
2 ts Black course pepper
1 c Water; iced
10 lb Boned pork butts

INSTRUCTIONS

FOR 10 LBS
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 tbls. 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.
Posted to bbq-digest V5 #521 by Don Havranek <phl3871@montana.com> on Sep
10, 1997

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