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Chorizo

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CATEGORY CUISINE TAG YIELD
Meats Mexican Pork, Mexican, Meats 6 Servings

INGREDIENTS

10 lb Boneless Pork Butt
6 tb Salt
1 c Vinegar
5 tb Paprika
3 tb Hot ground pepper
8 lg Buds fresh garlic
1 tb Oregano
2 ts Black coarse pepper
1 c Water

INSTRUCTIONS

Grind all the pork butts thru 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.
From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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