10 lb boneless pork butt
6 tablespoon salt
1 cup vinegar
5 tablespoon paprika
3 tablespoon hot ground pepper
8 large buds fresh garlic
1 tablespoon oregano
2 teaspoon black coarse pepper
1 cup water
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
