Chorizo
9 ingredients
5 steps
Ingredients
- 10 pounds pork shoulder boneless
- 6 tablespoons salt
- 1 cup vinegar
- 5 tablespoons paprika
- 3 tablespoons red pepper flakes
- 8 large garlic cloves
- 1 tablespoon oregano
- 2 teaspoons black pepper
- 1 cup water
Directions
-
1Grind all the pork butts thru a 1/4 inch grinding plate and place into a mixer.
-
2Add all the ingredients and mix well until all the spices are evenly distributed.
-
3Chorizo is to be stuffed into a 40 to 42 MM hog casing.
-
4Place on smoke sticks and let dry in cooler overnight.
-
5This particular sausage takes much longer to dry than most others.
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