| 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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