| 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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