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  Chorizo
 
Yield: 6 servings
 
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

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