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Don s Chorizo (Mexican Sausage)
Ingredients:
5 tablespoon salt
1 cup vinegar
5 tablespoon paprika
3 tablespoon hot ground pepper
8 cloves garlic
1 tablespoon oregano
2 teaspoons black pepper
1 cup ice water
10 pounds pork butt
Instructions:
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 38-42 mm 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 tbs. grill it or boil. Good stuff. Posted to the BBQ
List by "Cindi" on Sep 20, 1998. |
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