Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   salt
   1      cup           vinegar
   5      tablespoons   paprika
   3      tablespoons   hot ground pepper
   8      cloves        garlic
   1      tablespoon    oregano
   2      teaspoons     black pepper
   1      cup           ice water
  10      pounds        pork butt

Preparation:

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.