Chorizo
Yield
1 recipePrep
30 minCook
0 minReady
1 daysTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
pork shoulder
boneless |
|
| 6 | tablespoons |
salt
|
|
| 1 | cup |
vinegar
|
|
| 5 | tablespoons |
paprika
|
|
| 3 | tablespoons |
red pepper flakes
|
|
| 8 | large |
garlic cloves
|
*
|
| 1 | tablespoon |
oregano
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
pork shoulder
boneless |
|
| 9E+1 | ml |
salt
|
|
| 237 | ml |
vinegar
|
|
| 75 | ml |
paprika
|
|
| 45 | ml |
red pepper flakes
|
|
| 8 | large |
garlic cloves
|
*
|
| 15 | ml |
oregano
|
|
| 1E+1 | ml |
black pepper
|
|
| 237 | ml |
water
|
|
Directions
Grind all the pork butts thru a ¼ inch 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 to 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.
