| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sausage | 1 | Servings | |
INGREDIENTS
| 5 | tb | Salt |
| 1 | c | Vinegar |
| 5 | tb | Paprika |
| 3 | tb | Hot ground pepper |
| 8 | Cloves garlic | |
| 1 | tb | Oregano |
| 2 | ts | Black pepper |
| 1 | c | Ice water |
| 10 | lb | Pork butt |
INSTRUCTIONS
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. Have a Q day Don in Montana Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking garhow@tiac.net Recipe by: Don Havranek - phl3871@montana.com Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13, 1997
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