Don's Chorizo

Recipe Instructions Grinding and mixing 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 38-42mm 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 tbsp. grill it or boil. Good stuff. A must book to get is Great Sausage Recipes and Meat Curing by Rytek Kutas. Believe you can get it through Allied Kenco, very informative.