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Recipe by: abid
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See below ingredients and instructions of the recipe
10 lb Boneless Pork Butt 8 lg Buds fresh garlic
6 tb Salt 1 tb Oregano
1 c Vinegar 2 ts Black coarse pepper
5 tb Paprika 1 c Water
3 tb Hot ground pepper
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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