Ingredients

10 pound boneless pork butt
6 Tbsp. salt
1 C. vinegar
5 Tbsp. paprika
3 Tbsp. hot ground pepper
8 large buds fresh garlic
1 Tbsp. oregano
2 tsp. black coarse pepper

Cooking Instructions

Grind all the pork butts thru a 1/4 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 40-42 mm hog casing. Place on smoke sticks and let dry in cooler overnight. This particular sausage takes much longer to dry than most others.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)