Name: Chorizo
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

Although the tithe is not mentioned (in the New Testament), the giving of weekly offerings is (1 Cor. 16:2). And more importantly, it is generally the case that in the New Testament the obligations of the Old Testament legislation are heightened rather than lessened. That is, the law is interpreted in the fullest measure. So while we are not required to give a specific tenth of our income, it is hard to think of a normal Christian, blessed with the fullness of the Gospel of Jesus Christ, doing less. Under reasonable circumstances any true believer in Christ should give more than the tenth, for all we have is the Lord's.

James Montgomery Boice

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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