Title: Don's Chorizo
Categories: Sausage
Yield: 1 Servings

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

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

Posted to MM-Recipes Digest V4 #3

Recipe by: Don Havranek - phl3871@montana.com

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