Chorizo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 lbs: Boneless Pork Butt,
6 tbsp: Salt,
1 cup: Vinegar,
5 tbsp: Paprika,
3 tbsp: Hot ground pepper,
8 large: Buds fresh garlic,
1 tbsp: Oregano,
2 tsp: Black coarse pepper,
1 cup: Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp