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2 pounds pork butt
1/2 pound pork fat
6 feet pork casings; if you
1 tablespoon cider vinegar
1/2 cup red wine
6 cloves garlic; pressed
2 tablespoons good chile powder
2 teaspoons cayenne
1 1/2 teaspoons mexican oregano
1 1/2 teaspoons salt
1 teaspoon ground cumin

Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper. Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder. Posted to the BBQ-List by Kit Anderson on 06 Dec 1998 - - - - - - - - - - - - - - - - - - NOTES : Someone asked for sausage recipes. I posted a Texas Hill Country sausage recipe here a month or so ago, so it is in the archives. Here is my chorizo recipe. I either stuff and smoke them or just freeze the patties. If you stuff, don't over pack. Smoke low (175) for two hours. It is the best for making a corn bread stuffing or mixing with scrambled eggs and corn chips to make migas.

Yield: 1 serving

Preparation Time: 0:00

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