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Recipe by: redouan
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10 lb Boneless Pork Butt
6 tb Salt
1 c Vinegar
5 tb Paprika
3 tb Hot ground pepper
8 lg Buds fresh garlic
1 tb Oregano
2 ts Black coarse pepper
1 c Water
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

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Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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