| 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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