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Don's Chorizo (Mexican Sausage)

none

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

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. Posted to the BBQ List by "Cindi" on Sep 20, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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