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Kit's Chorizo

none

2 pounds pork butt
1/2 pound pork fat
6 feet pork casings; if stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 cloves garlic; pressed
2 tablespoons good chili 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. Posted to the BBQ List by Garry Howard on Sep 13, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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