Don's Chorizo (Mexican Sausage) |
Course : Sausages
Source: Don Havranek
Serves: 1 |
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Ingredients:
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 |
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Preparation / Directions:
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.
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