Don's Chorizo

Categories: Sausage

Serves: 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" on Sep 13,
1997

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