Chorizo
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)